Recipe: Beer-Be-Cued Chicken Perdue

BEER-BE-CUED CHICKEN PERDUE

1 Perdue chicken, halved
1 can beer
1 tablespoon dark molasses
1 tablespoon onion juice
2 tablespoons lemon juice
1/2 cup catsup
1 teaspoon salt

Make sauce of beer, molasses, onion juice, lemon juice, catsup and salt. Marinate chicken in sauce overnight.

WHEN READY TO COOK:
Remove chicken from marinade. Pour marinade into a small saucepan, bring to a boil and simmer 2-3 minutes. Set aside for basting chicken.

Cook on outdoor grill approximately 1 hour or until done, turning and basting with sauce every 10-15 minutes.

Servings: 4
Adapted from source: Purdue Chicken Cookbook by Mitzi Perdue