HOISIN CHICKEN THIGHS

1/2 cup hoisin sauce
1/2 cup beer
2 tablespoons grated fresh ginger
4 cloves garlic, minced
2 tablespoons reduced-sodium soy sauce
2 tablespoons packed dark brown sugar
8 chicken thighs {about 2 1/2 pounds}

1. Combine hoisin sauce, beer, ginger, soy sauce and brown sugar in large bowl. Remove 1/2 cup mixture and reserve. Add chicken thighs to bowl, turning to coat. Refrigerate, turning occasionally, 2 hours or overnight.

2. Prepare grill for direct cooking.

3. Remove chicken from hoisin mixture and place, skin side down, on lightly oiled grate over medium-high heat. Grill 10 minutes; turn and brush with 1/3 cup remaining hoisin mixture. Grill additional 10 minutes; turn again and brush with another 1/3 cup hoisin mixture. Grill 5 minutes more, turning chicken one last time and brushing with remaining hoisin mixture. Grill 4 to 6 minutes longer until cooked through, or until instant read thermometer inserted into the thickest portion of the thigh registers 170 degrees.

Makes 4 servings.

CLASSIC BEER-CAN CHICKEN

1 tablespoon paprika
1 tablespoon packed dark brown sugar
1 teaspoon ground cumin
1 teaspoon garlic powder
1/4 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon black pepper
1 chicken {3 1/2 to 4 pounds}, rinsed and patted dry
1 can {12 ounces} beer

1. Prepare grill for indirect cooking.

2. Combine paprika, sugar, cumin, garlic powder, ginger, salt and black pepper in a small bowl. With your fingers, gently loosen skin of chicken over breast meat, legs and thighs. Rub paprika mixture inside cavity and under and on skin. Open beer can and pour off one fourth of beer. Hold chicken upright with opening of cavity pointing down. Insert beer can into cavity.

3. Oil grill grate and place chicken standing upright on can, away from heat source. Spread legs slightly to help support chicken. Cover; cook until chicken is very tender and thermometer inserted into thickest portion of thigh registers 175 degrees, about 1 1/4 to 1 1/2 hours. Use metal tongs to lift chicken to cutting board and let rest, standing up, 5 minutes. Carefully remove beer can and discard. Slice chicken and serve.

Makes 2 servings.

GRILLED CHICKEN with CHILI BEER BASTE

2 tablespoons vegetable oil
1 small onion, chopped
1 clove garlic, minced
1/2 cup ketchup
2 tablespoons packed brown sugar
2 teaspoons chili powder
2 chipotle peppers in adobo sauce, minced
1 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
3 bottles {12 ounces each} pilsner beer
1/2 cup tomato juice
1/4 cup Worcestershire sauce
1 tablespoon lemon juice
2 whole chickens {about 3 1/2 pounds each}, cut up

1. To make Chili Beer Baste, heat oil in large saucepan over medium heat. Add onion and garlic; cook and stir until onion is tender. Combine ketchup, brown sugar, chili powder, chipotle peppers, mustard, salt and black pepper in medium bowl. Add 1 bottle of beer, tomato juice, Worcestershire sauce and lemon juice; whisk until well blended. Pour mixture into saucepan with onion and garlic. Bring to a simmer; cook until sauce is thickened slightly and reduced to about 2 cups. Let cool. Refrigerate overnight.

2. Place chicken pieces in 2 large resealable food storage bags. Pour remaining 2 bottles of beer over chicken in both bags; seal bags. Refrigerate 8 hours or overnight.

3. Prepare grill for direct cooking. Remove chicken from beer; discard beer. Place chicken on grid over medium heat. Grill 15 to 20 minutes, turning occasionally.

4. Remove Chili Beer Baste from refrigerator; set aside 1 cup. Continue grilling chicken, basting frequently, 10 minutes or until cooked through {165 degrees}. Warm reserved Chili Beer Baste and serve with chicken.
Garnish as desired.

Makes 8 servings.

GRILLED CHICKEN BREAST and BEER-BRAISED ONION BURGERS

4 boneless, skinless chicken breasts {5 to 6 ounces each}
1/2 cup lager
3 tablespoons Dijon mustard
1 tablespoon paprika
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon basil
3/4 teaspoon salt
1/4 teaspoon black pepper
4 English muffins, toasted
Beer-Braised Onions {recipe follows}
4 tomato slices {optional}

1. Combine chicken, lager, mustard, paprika, oil, garlic and basil in resealable food storage bag. Toss well to coat and refrigerate 2 hours, turning occasionally.

2. Prepare grill for direct cooking.

3. Remove chicken from bag and discard marinade. Lightly oil grill grid. Sprinkle chicken with salt and black pepper and place chicken directly over heat source. Grill, covered, 4 to 6 minutes on each side or until no longer pink in center. Remove from grill.

4. On bottom half of each English muffin, place 1 chicken breast and 2 tablespoons Beer-Braised Onions. Top with 1 tomato slice, if desired, and other half of English muffin.

Makes 4 servings.

BEER-BRAISED ONIONS

1 tablespoon butter
1 1/2 cups thinly sliced red onions {about 1 medium onion}
2 tablespoons sugar
2 tablespoons lager
1 tablespoon balsamic vinegar
1/4 teaspoon salt

Melt butter in medium nonstick skillet over medium heat. Add onions and sugar; cook, stirring occasionally, until onion is soft but not brown, 5 to 7 minutes. Stir in lager, vinegar and salt; cook 1 minute or until liquid evaporates.

Makes 1/2 cup.