Rachael Ray's Grilled Beer Chicken With Potato Slabs

Ingredients

• 12 ounces beer, room temperature (can or bottle)
• 1/2 cup butter, melted and cooled
• 2 garlic cloves, smashed
• 1 tablespoon chili powder
• 1 tablespoon brown sugar
• 2 teaspoons salt, plus more
• salt, for sprinkling
• 6 chicken drumsticks (about 1 1/2 pounds)
• 2 baking potatoes
• olive oil, for drizzling
• lime wedge, for serving

Directions

1. 1

   In a resealable plastic bag, combine the beer, butter, garlic, chili powder, brown sugar and salt.

2. 2

   Add the drumsticks, seal the bag and let marinate while you proceed.

3. 3

   Preheat a grill or grill pan to high.

4. 4

   Microwave the potatoes on high until slightly softened, about 5 minutes.

5. 5

   Slice the potatoes lengthwise about 1/4-inch thick.

6. 6

   Drizzle both sides generously with olive oil.

7. 7

   Transfer the chicken and potatoes to the grill.

8. 8

   Grill the drumsticks, brushing with the beer marinade and turning occasionally, until the skin is golden and crisp and the juices run clear, 20 to 25 minutes

9. 9

   Meanwhile, grill the potatoes until grill marks appear, about 3 minutes on each side.

10. 10

    Transfer to a plate and sprinkle with salt.

11. 11

    Serve the chicken and potatoes with the lime wedges.