Guinness BBQ Chicken recipe

Sadly BBQ season is over, but I still have my grill ready to go for those mild October evenings. Chicken is one of the staples of a decent BBQ and getting the right marinade is very difficult to do. I've taken the best from the web and added my own personal twist to it.

I suggest you marinade the chicken overnight to get the best out the marinade.

• 1 teaspoon salt - health conscious people can remove this, or replace this with sea salt.
• 3lbs of chicken breast  - a tip from another hub is to 'beat' the breasts until they are flat to ensure even  cooking - I also use wings, thighs and legs.
• 1 bottle of Guinness - like most recipes, this depends on your taste. One options is to substitute with a milder ale, or even use whiskey.
• 1 tablespoon dark brown sugar - you really do need the brown sugar for this recipe - it adds great flavor and enhances the 'texture' of the marinade.
• 1 tablespoon lemon juice - you can also try adding a little lime juice.
• 1 tablespoon vegetable oil - using extra virgin olive oil makes the marinade a little richer.
• 1/4 tablespoon honey (optional) - this gives the marinade a nice sweetness - you can get some very interesting flavors when you add more chilli or curry powder.
• 3/4 tablespoon of syrup - this really enhances the flavor and texture, and compliments the brown sugar very well.
• 1/8 teaspoon curry powder / chili powder - you can add as much or little of this as you want.
• Herbs and spices of your choice (I used a little sage) - generally you don't really need much additional herbs or spices as there is already a lot going on - but a little dash here or there doesn't do any harm.

• Rub salt over chicken and place chicken in a shallow dish - if possible only have one layer of chicken. The salt isn't essential, and I could not tell you why you need it, but I've tried the marinade without doing this and it doesn't quite taste as good.
• Mix all ingredients together blending well - separate about 1/4 of the marinade and put in a bowl for use later on (brushing on chicken as it cooks)
• Take the remaining marinade and pour over chicken, ensuring that all pieces are covered. This is essential - you really have to ensure the ingredients are well blended otherwise you won't have a consistent flavor throughout, and some pieces of chicken may be simply too sweet.
• Cover dish and refrigerate overnight - if possible turn chicken over after 4 hours to ensure even infusion. This isn't essential, but I find that the flavors are more powerful and are throughout the chicken when you leave it 'soaking' for a while.
• Remove chicken from marinade and cook chicken on a low BBQ grill turning occasionally to get the chicken cooked evenly. Some people suggest searing the chicken in a pan first to keep the chicken moist - I tend to keep an eye on the chicken and turn often so I don't normally seer. IMPORTANT NOTE: do not use the marinade that had the raw chicken in it. Once you have removed the chicken, throw it away straight away - otherwise you are in danger of contracting salmonella or listeria.
• As you turn, brush on some of the marinade to keep the chicken most as it cooks - this also ensures there's a nice covering of the marinade on the chicken making the flavor even more intense.
• Continue turning and brushing for approximately 20 minutes (depending on the thickness of the chicken) until chicken is tender - you really have to make sure the chicken is cooked fully - I suggest you slice through one of the thicker pieces and make sure there is no pinkness. Always make sure chicken is fully cooked before eating.

• You can eat this chicken hot or cold; I prefer it hot, straight off the grill but it also is pleasant cold.
•  in a bun or with a salad - my preference is in a bun with some tomato and a little lettuces - you can add a little mayo if you want.
• with potatoes, rice etc - this is a really healthy main course, especially if you have with some wild rice.
• You can also marinade chicken cubes - you can then use these cubes in a 'stew' or make your own kebabs with some BBQ onion and Peppers.