3 Reviews of Rachael Ray's Grilled Beer Chicken With Potato Slabs

From: I'mPat

On Sep 16, 2009

O'kay my grill plate was not going to accommodate the chicken legs and the potatoes so I cooked the chicken in the oven on a rack at 175C (fan forced) - 10 drumsticks with a total weight of 1.6K and they took 50 minutes to cook basting with the marinade every 10 minutes (after nuking the marinade in the microwave as the butter as solidivied and that also cooked the rawness out of the marinade). I used sweet potatoe and sliced into discs after nuking for 7 minutes, placed on a plate and drizzeled with olive oil and rubbed into each slice on one side and turned and there was enough oil that drizzled onto the plate and covered the other side and cooked as per directions, was tempted to add a slight sprinkle of cinnamon (just love it with sweet potatoe and will consider it for next time). Thank you Mom2Rose, made for Recipe Swap #32 September 2009. UPDATE - fantastic cold for a picnic or maybe lunch box with a salad.

From: Pneuma

On Jul 18, 2008

I forgot to rate this, but I remember when we had this a few days ago, that we enjoyed it. Fixing this was such a breeze as while DH was preparing the grill, this was already being marinated. The melted butter seems to congeal right away when mixed with the rest of the ingredients that I would microwave them for a minute enough to melt it again and sometimes just spooning them on top of the chicken breast while grilling. Thanks for sharing this!

From: Little Westie

On Oct 10, 2008

A very tasty marinade. I melted the butter, added the flavourings to the melted butter and poured over the chicken. Then poured the beer over the lot which mixed it all through thoroughly.