Best Beer Basted Asian Chicken Recipes

Beer-Basted Chicken with Asian Flavors image

Yield Serves 4

Number Of Ingredients 9

1 3 1/2- to 4-pound chicken
1 12-ounce can beer
6 green onions, chopped
1/2 cup soy sauce
1/4 cup fresh lemon juice
2 tablespoons (packed) golden brown sugar
2 tablespoons chopped peeled fresh ginger
1 tablespoon chopped garlic
1 tablespoon oriental sesame oil

Steps:

Combine all ingredients in heavy large resealable plastic bag. Refrigerate 1 hour and up to 1 day, turning bag occasionally.
Preheat oven to 350°F. Place chicken and marinade in 13 x 9 x 2-inch baking pan. Roast chicken until juices run clear when thigh is pierced, basting occasionally, about 1 hour 20 minutes.
Transfer chicken to platter. Pour pan juices into medium saucepan; spoon off fat and discard. Boil until sauce is reduced to 1 cup, about 6 minutes. Serve chicken with sauce.

BEER-BASTED ASIAN CHICKEN image

Yield 6

Number Of Ingredients 9

4 lb. whole chicken
1 can (12 fl. oz.) beer
1/2 cup MAGGI TASTE OF ASIA Cooking Soy Sauce
1/4 cup fresh lime juice
1/4 cup packed light brown sugar
1/4 cup finely chopped fresh cilantro
2 tablespoons peeled, chopped fresh ginger
4 cloves garlic, finely chopped
1 tablespoon sesame oil

Steps:

PLACE chicken in large, heavy-duty resealable plastic bag. Add beer, soy sauce, lime juice, sugar, cilantro, ginger, garlic and oil. Marinate, turning chicken occasionally, for at least 4 hours or overnight. PREHEAT oven to 350° F. Place chicken and marinade in 13 x 9-inch baking pan. BAKE, basting occasionally, for 1 hour 20 minutes or until juices run clear when thigh is pierced. Transfer chicken to platter. STRAIN pan juices into medium saucepan; spoon off fat and discard if necessary. Boil for 6 to 8 minutes or until sauce is reduced to about 1 cup. Serve sauce with chicken.