Categories: Meals
Ingredients
- 1 tbsp. dried oregano, preferably Mexican
- 1 tsp black pepper
- 3/4 tsp salt, divided
- 1/2 tsp ground cumin
- 3/4 cup dark Mexican beer
- 6 garlic cloves, peeled
- 3 tbsp. brown sugar
- 1/2 tsp crushed red pepper
- 4 chicken leg quarters
- 2 medium zucchini, cut diagonally into 1/4-inch-thick slices
- 2 medium red onions, cut into 1/4-inch-thick rounds
- 2 ears corn, husked and halved
- 2 tbsp. canola oil
- Sliced scallions or chives for garnish
Directions
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Preheat grill to medium-high.
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Mix oregano, pepper, 1/2 tsp salt, and cumin in a small bowl. Combine beer, garlic, brown sugar, crushed red pepper and 1 tbsp. of the spice mixture in a small saucepan. Bring to a simmer over medium heat. Reduce heat to maintain a low simmer and cook, stirring often, until the sauce is reduce to 1/4 cup, 20 to 25 minutes.
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Pat chicken dry and rub with the remaining spice mixture. Oil the grill rack. Grill the chicken, turning occasionally, until cooked through, 14 to 16 minutes total. Brush the chicken with about half of the beer glaze. Grill until slightly charred, 1 to 2 minutes. Turn the chicken over and brush with the remaining glaze. Grill until slightly charred and cooked through, about 2 minutes more. Transfer the chicken to a platter and cover loosely with foil to keep warm.
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Toss zucchini, onions and corn with oil and the remaining 1/4 tsp salt in a large bowl. Grill, turning occasionally, until tender and lightly charred, 6 to 8 minutes. Serve the chicken with the vegetables, topping with scallions or chives.