THE RECIPE JOURNAL · Main Course
Teriyaki Beer Chicken Cooked on the Grill
This recipe brings together the rich flavors of teriyaki and the refreshing twist of beer for a deliciously juicy grilled chicken. Perfect for summer cookouts or any time you want an easy, flavorful meal that everyone will love.
FROM THE KITCHEN • Teriyaki Beer Chicken Cooked on the Grill
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
In a bowl, mix together the beer, brown sugar, kosher salt, paprika, black pepper, cayenne, and teriyaki marinade until well combined. Give the chicken legs a good rub with vegetable oil, then use a fork to poke a few holes in the meat—this helps the marinade soak in better. Lay the chicken out in a single layer in a glass dish and pour the marinade over it. Pop it in the fridge to marinate for about an hour.
02
Step 2
When you’re ready, heat your grill to medium and lightly oil the grates so the chicken doesn’t stick. Take the chicken out of the marinade, letting any extra drip off, and toss the leftover marinade. Place the legs on the grill and cook them, turning a quarter turn every 5 minutes or so. It should take around 20 to 25 minutes total. You’ll know they’re done when the meat near the bone isn’t pink anymore and the juices run clear. If you have a meat thermometer, aim for 180°F (82°C) in the thickest part of the leg.
Why you’ll love it
This dish combines the rich, savory flavors of teriyaki with the unique twist of beer, creating a juicy and tender chicken that's full of depth. Grilling adds a smoky char that enhances every bite, making it a perfect meal for outdoor gatherings or weeknight dinners.
How to serve
Serve with steamed rice or grilled vegetables to balance the rich taste. A fresh cucumber salad or pickled ginger can add a refreshing contrast. Garnish with chopped green onions and sesame seeds for a beautiful finish.
Storage & leftovers
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the grill or in the oven to keep it moist. The marinade can be saved separately and boiled before using again as a sauce.
