Root Beer BBQ Chicken

One of the things we love about living in El Paso is being able to grill year round. Nathan loves to grill and does it a few times a week. I usually mix up the marinades/sauces and he cooks all the food. We make a good team and he is a grill master. Everything is always so moist and cooked perfectly.

This root beer chicken is fantastic! The chicken is marinated in a mustard/root beer mixture and then is basted with a root beer BBQ sauce during cooking. It was so fantastic! We will definately be making this one again!

Root Beer BBQ Chicken
Recipe from Prudence Pennywise

2 cans root beer, divided use
1/2 cup smoky barbecue sauce
1/2 cup Dijon mustard, plus 1/4 cup more for marinade
brown sugar, if needed
1 lb. boneless, skinless chicken (I used thighs)
1 teaspoon each salt and pepper
1 tablespoon each paprika and garlic powder
2 tablespoons olive oil

In a small saucepan, boil one can root beer until thick and syrupy, about 30 minutes. Stir in 1/2 cup each smoky barbecue sauce and 1/2 cup Dijon. Taste this sauce and add brown sugar if the sauce needs a little sweetness. (Notes: you should have plenty of extra sauce for dipping-just reserve half of it before spreading it on the chicken.)

Meanwhile, smear chicken with Dijon. Sprinkle with salt, pepper, paprika and garlic powder; drizzle with olive oil. Place in zip top bag. Pour root beer over chicken, cover and marinate for at least 30 minutes and up to 24 hours.

Grill or broil chicken  until outside is nicely browned and inside is no longer pink. Baste with BBQ sauce while cooking.