Here is an über tasty recipe in the festival spirit that showcases Old World style in a fresh new light.
Visit www.germanfoods.org for a list of local and online retailers that carry imported German foods.
1/2 cup peanut oil
1 teaspoon German mustard, preferably Düsseldorf-style
1 cup dark German beer
1/4 cup lemon juice
4 cloves garlic, minced
1 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon minced fresh basil
1 teaspoon fresh thyme leaves
3 1/2 to 4 1/2 pounds chicken parts
Non-stick cooking spray
- Whisk together oil and mustard in bowl. Whisk in beer and lemon juice until mixture is smooth. Stir in garlic, salt, pepper, basil and thyme. Add chicken pieces and turn to coat well. Cover and refrigerate 2 to 12 hours.
- In charcoal grill, heat about 60 briquettes until covered with white ash. Meanwhile, drain chicken and discard marinade.
- Push hot briquettes to one side of grill, using tongs. Hold grill rack away from hot coals, and spray evenly with non stick cooking spray. Place rack on grill, and arrange chicken on coals side.
- Cook uncovered until skin is crisp, about 10 minutes, moving and turning as needed with clean tongs to prevent charring.
Move chicken pieces to grill’s cool side; cover and cook until meat is opaque throughout and juices run clear, about 10 to 15 minutes.
German Agricultural Marketing Board
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