Drunken Chicken Under a Brick With Peach Jalapeño BBQ Glaze

What? Isn’t that the craziest title ever? Doesn’t that sound like a tabloid story? Today, I’m pleased to present an instructable for a grilled chicken with a twist. This is one amazing recipe that turns out wonderful. As a result of the beer marinade, the meat of the chicken is moist and flavorful from the breast to the thighs. The combination of the beer and garlic marinade with the smokey sweet rub is an absolute winner. And, have you ever used a brick in any other recipe? Using a foil covered brick ensures that the butterflied bird is cooked evenly and the edges crisp nicely. Combined with the Peach Jalapeño BBQ Glaze, the seasoned and marinated chicken is a heavenly entree that will not disappoint.

To make this recipe, you will need:

3 to 4 pound chicken
12 ounces pale lager
1 tablespoon minced Garlic
1 teaspoon ground mustard
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon Himalayan pink salt or Kosher salt
1/2 cup packed light brown sugar
1/4 cup peach jalapeño jam
1/4 cup sweet barbecue sauce
1 teaspoon prepared yellow mustard

Tools and other:
Meat scissors
Cutting Board
Grill
Measuring cups and spoons
Bowls
13 x 9 casserole dish
Brick, cast iron skillet, or pizza stone
Aluminum foil
Silicon brush or barbecue mop
Grill thermometer
Oven mitt
Grill spatula and or tongs

Grilling temperature: 300 degrees Fahrenheit

Cook time: 40 to 50 minutes

Marinating time: 2 to 24 hours

Yield: it depends on the size of the chicken that you purchased.

Preparing the Bird

Place the chicken on a cutting board, tail side up. Grab the tail and using your meat scissors, make a cut all the way up the side of the spine that separates the spine from the ribs. Repeat on the other side of the spine. Remove the chicken spine and discard. Also remove any other parts that may be inside the bird (neck, heart, gizzard, etc.). You can also save these parts and make a nice chicken stock.

Preparing the Bird

Using meat scissors, cut off the wing tips of the chicken. Discard wing tips. (Again, you could save these parts to make a chicken stock.)

Preparing the Bird

Open the chicken up like a book on a cutting board (rib cage down). Press gently with your hand to flatten.

Marinating the Chicken

Place the chicken in a 13 x 9 casserole dish. Pour 12 ounces of beer over the bird. I used Rolling Rock brand which is a pale lager. Top with 1 heaping tablespoon of minced garlic. Spread the garlic over the bird with your hand or the back of a spoon.
Cover with foil and refrigerate. Halfway through marinating, turn bird over. Marinate 2-24 hours.

Creating the Rub

To create the rub, use a small bowl and add the following ingredients. Mix thoroughly.

1 teaspoon ground mustard
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon Himalayan pink salt or Kosher salt
1/2 cup packed light brown sugar

Season the Chicken

Remove the chicken from the marinade. Discard the marinade.
Rub the seasoning rub all over the bird. Use all of it.

Preparing the Brick

Wrap a heat safe brick with foil. I used a brick that had previously been created using high temperatures.
If you are unsure about your brick, STOP, don’t use it. Instead, use a cast iron skillet or a pizza stone. These don’t have to be wrapped in foil.

Heating the Grill

Preheat the grill to 300 degrees Fahrenheit. Preheat the brick on the grill as well.

It’s Grilling Time!

Place the chicken breast side down on the preheated grill. You should see the bones of the rib cage on top. Place the foil covered brick on top of the bird.
Grill for approximately 20 minutes. Check progress by gently lifting the edge of the bird. You don’t want to move it too much or you will have funky grill marks.

Flip the Bird Over

If your chicken has grill marks, and is golden brown, it is ready to be turned over. With a grill tongs or spatula, turn the bird over. Grill for 10 minutes.

Creating the Mopping Glaze

To create the Peach Jalapeño BBQ Glaze, use a a small bowl and add the following ingredients. Stir thoroughly.

1/4 cup peach jalapeño jam
1/4 cup sweet barbecue sauce
1 teaspoon prepared yellow mustard

Let’s Glaze!

Using a silicon brush or grilling mop, brush mopping glaze onto the surface of the chicken (the meaty side).
Grill for 10 minutes periodically adding the glaze until you have used it all.

Check the Temperature

Use a grill thermometer to check the temperature of your chicken. When the temperature has reached 165 degrees Fahrenheit, you can remove the chicken from the grill and place it on a clean plate for serving.

Serve and Enjoy!

Yummy! This chicken is soooooo good. Sweet and savory with a bit of spice, there is nothing wrong with this combination! The glaze makes the outside so shiny and glossy and it is wonderfully inviting. Once it was plated and on the dinner table, it didn’t last long at all at my house. It garnered the exact reaction I had hoped for. My family loved it and we will be making this recipe again.