Dark Beer-Marinated BBQ Chicken


Dark Beer Marinated Chicken
Grilled chicken marinated in German flavors of dark beer, mustard, lemon and herbs. Great German barbecue dish. Serve on bed spaetzle noodles and sauerkraut.
Course Entree
Keyword grilled, Oktoberfest
Servings 4


  • 1/2 cup peanut oil
  • 1 tsp German mustard preferably Düsseldorf-style
  • 1 cup dark German beer
  • 1/4 cup lemon juice
  • 4 cloves garlic minced
  • 1-1/2 tsp salt
  • 1 tsp black pepper
  • 1 tsp minced fresh basil
  • 1 tsp fresh thyme leaves
  • 3-1/2 - 4-1/2 lbs chicken parts
  • non-stick cooking spray


  • Whisk together peanut oil and mustard in a large bowl. Whisk in beer and lemon juice until mixture is smooth. Stir in garlic, salt, pepper, basil and thyme. Add chicken pieces and turn to coat well. Cover and refrigerate 2 to 12 hours.
  • In a charcoal grill, heat about 5 dozen charcoal briquettes until covered with white ash. Meanwhile, drain chicken and discard marinade.
  • Use large tongs to push hot briquettes to one side of the grill. Away from the grill, spray grill rack evenly with non-stick cooking spray; place on grill. Place chicken parts on grill rack, on the coals side. Cook uncovered until skin is crisp, about 10 minutes, moving and turning as needed with clean tongs to prevent charring.
  • Move chicken parts to the cool side of the grill; cover and cook until meat is opaque throughout and juices run clear, about 10 to 15 minutes more.
  • Serve with mustard on a bed of German spaetzle noodles and sauerkraut,


Hengstenberg Authentic German Sauerkraut, 24 oz




This is one of Germany’s best selling, highest quality sauerkrauts. Made without wine vinegar, the shredded cabbage is cured simply with salt and ascorbic acid (what makes lemons sour). The sauerkraut is mildly flavored, not salty tasting and crunchy to the bite. A nutritious addition to many meals.