GRILLED CHICKEN {penzey's}

By grinder

Ingredients

• 1 lb. chicken wings {6-8 wings}
• 1 teaspoon Arizona dreaming
• 4-6 bone-in or BS chicken breasts
• 1 teaspoon fox point seasoning
• 1 {12oz} can of beer
• 1/2 teaspoon poultry seasoning
• 1/2 cup teriyaki sauce
• 1/2 lb. smoked wood chips {opt}
• 1 teaspoon fresh ground pepper

Preparation

Step 1

In a large baking pan, combine beer, teriyaki sauce and seasonings. Stir to combine.

Wash and dry chicken and trim off any fatty bits. Add chicken wings and chicken breasts to the marinade, cover with aluminum foil and refrigerate overnight. You can also use 2 large bowls and cover with plastic wrap.

Put smoked wood chips in a pail of water and soak them for at least 2 hours before putting them on the charcoal. Wrapping loosely in foil and poking holes in the foil is an easy way to use wood chips.

Grill bone-in chicken breasts over indirect heat 40 minutes, turning once. Add chicken wings for the final 25 minutes, turning once. If using boneless/skinless breasts, start them at the same time as the wings. Watch carefully, sometimes it only takes 15 minutes to cook.