Beer Basted Chicken Quarters Recipe

How to Make Beer Basted Chicken Quarters

1. Place the chicken quarters in a large plastic or glass container. Pour 2 (12-ounce) beers over the chicken, ensuring they are fully coated. Marinate in the refrigerator for at least 1 hour (or up to 4 hours for deeper flavor).
2. While the chicken marinates, chop 1 medium onion. In a saucepan, combine 2 (12-ounce) beers and the chopped onion. Bring to a boil over medium-high heat.
3. Reduce heat to low and simmer for 5 minutes, stirring occasionally to prevent burning.
4. Stir in 1 teaspoon Emeril's Essence, 2 teaspoons McCormick Montreal Chicken Seasoning, and 4 tablespoons (1/2 stick) of unsalted butter.
5. Reduce heat to low and simmer the beer basting mixture for 30-40 minutes, allowing the flavors to meld.
6. Preheat your oven to 400°F (200°C).
7. Place the marinated chicken quarters on a wire rack set inside a large roasting pan. Pour the beer marinade from the container over the chicken, allowing excess to drain into the bottom of the pan.
8. Season both sides of each chicken quarter generously with McCormick Montreal Chicken Seasoning.
9. Gently spoon about half of the beer basting mixture over the chicken pieces.
10. Place the roasting pan in the middle rack of your preheated oven.
11. After 25 minutes, carefully remove the roasting pan from the oven. Spoon the remaining beer basting mixture evenly over the chicken.
12. Return the roasting pan to the oven and cook for another 25-30 minutes, or until the chicken is golden brown, crispy, and the internal temperature reaches 165°F (74°C).
13. Remove the chicken from the oven and let it rest for 5-10 minutes before serving.
14. Place the chicken pieces on a serving platter. Sprinkle with chopped spring onions (about 1/4 cup, finely chopped).
15. Serve immediately with your favorite sides, such as corn on the cob and baked potatoes. Enjoy!