Marinated Patio Chicken

Serves: 4
Total Calories: 1,154


1 broiler-fryer chicken (about 3 1/2 lb.), quartered
2/3 cup beer
2/3 cup chicken broth
1 onion small, quartered
6 green onions sliced
1/4 cup butter or margarine, softened
1 tablespoon tomato paste
2 cloves garlic peeled
1/2 teaspoon tarragon dried, crushed
1/8 teaspoon black pepper


Remove wing tips from chicken. Pierce chicken pieces with tines of a fork, then place chicken in a large reclosable plastic bag or a shallow baking dish.

Place beer, chicken broth, onion, green onions, butter or margarine, tomato paste, garlic, tarragon and pepper in a blender container. Cover and blend until blended. Pour over chicken, turning to coat. Close bag or cover dish. Marinate at room temperature at least 2 hours or refrigerate up to 24 hours, turning pieces occasionally.

Remove from marinade, reserving marinade. Place chicken in shallow baking dish.

Cover with foil and bake in a preheated 350° oven for 20 minutes.

Spray cold grate with non-stick cooking spray or brush with oil. Place chicken on grill about 5 to 6 inches above medium-hot coals. Turning and basting every 5 minutes, cook for 30 to 45 minutes or until meat is no longer pink and juices run clear.

Nutritional Facts:

Serves: 4
Total Calories: 1,154
Calories from Fat: 107

This Marinated Patio Chicken recipe is from the Fixin' Chicken 101 Ways Cookbook. Download this Cookbook today.

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