12 boneless breast halves -- skin on
12 ounces warm beer
1 stick butter
6 tablespoon brown sugar
3 tablespoon paprika
5 teaspoons salt
2 teaspoons powdered chiles
2 teaspoons onion powder
2 teaspoons ground black pepper
1 teaspoon garlic powder
Instructions:
First, melt the butter, then stir in all the powdered ingredients.
Slowly stir in the beer (room temperature) until the mixture is uniform.
Keep warm so the butter does not harden and stir well before basting.
Grill the chicken on each side (wings, breasts, whatever - but make
sure the skin is ON) over medium coals and control the flare-ups with
a water squirt-bottle. Begin basting as soon as the skin starts to
get crispy. Continue cooking and turn chicken a total of four times,
basting each time after the first baste. Chicken should be well grilled
on the outside but not burned. Skin should be crispy and laden with
the caramelized baste.
