Garlic Barbecued Chicken

    1 hour 15 minutes

    This is a slightly different way to barbecue chicken which requires a barbecue with a cover. Tossing garlic powder on the coals gives an amazing aroma and result.

    70 people made this

    Serves: 4 

    • 1 (1.5 kg) chicken, split in half lengthways
    • garlic powder to taste
    • ground black pepper to taste
    • 1 pinch seasoning salt
    • 375ml beer
    • 125g butter
    • 2 tablespoons garlic powder
    • 1 tablespoon pepper

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Preheat barbecue for high heat.
    2. In a microwave-safe bowl combine the beer, butter, 1 tablespoon garlic powder and seasoned pepper. Heat in the microwave for 2 minutes or until butter is melted and mixture is hot. Set aside.
    3. Season chicken generously with the garlic powder, ground black pepper and seasoning salt to taste.
    4. Brush the barbecue grate with oil. Place chicken onto the grate bone side down. Close the lid and cook for about 45 minutes or until the chicken skin is starting to blister.
    5. Turn the chicken over so it is bone side up. The bones will be black and charred but the chicken meat will be fine. Pierce the membrane of the bone with a fork and ladle some of the beer mixture into the 'cup' formed by the bones. Throw a teaspoon or so of garlic powder on the coals, close the lid and seal the vents.
    6. Repeat ladling the beer mixture into the chicken and throwing garlic powder onto the coals every 5 minutes until the mixture is gone. The chicken should be tender and juices should run clear.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (59)


    I don't eat chicken on a bone often, so I made this marinade and used boneless chicken breasts. Brushed it on the chicken while cooking and turned out excellent! Very tender, juicy and flavorful. Would make again  -  06 Aug 2001  (Review from Allrecipes USA and Canada)


    If I could give this one 10 stars, I would. I've made this one about 15 times now. Usually, after 2 or 3 times, I'll change a recipe around a little just to experiment. Not this one. It's too good to fool with! Any time we discuss cooking chicken on the grill, it always comes back to this recipe.  -  19 Oct 2003  (Review from Allrecipes USA and Canada)


    Since we use skinless, boneless chicken breasts we used the spices & beer as a marinade. It was ok, but won't make again this way. We'll wait until we have a whole chicken & try as recommended, & then determine if it is a keeper or not.  -  25 Nov 2002  (Review from Allrecipes USA and Canada)