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Beer Basted Chicken Quarters

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“With company on the way I needed a recipe that I knew would be a hit. This one worked great.”
2hrs 30mins

Ingredients Nutrition

  • 6 chicken quarters
  • 1 chopped vidalia onion
  • 1 teaspoon Emeril's Original Essence
  • 2 teaspoons of mccormick Montreal roasted garlic chicken seasoning
  • 14 cup butter
  • 5 (8 ounce) cans beer
  • 1 cup chopped spring onion


  1. Place the chicken quarters in a large plastic or glass container, pour 2 beers over the chicken letting it marinate in your refrigerator about 1 hour.
  2. While your chicken is marinating, pour 2 beers and your chopped onion into a saucepan and bring your mixture to a boil for about 5 minutes.
  3. Use caution to avoid boil-overs.
  4. After 5 minutes of boiling, adjust the heat to Low and add 1 teaspoon of Emeril’s Essence, 2 teaspoons on McCormick’s Montreal Chicken Seasoning, and ½ stick of butter.
  5. Allow your beer basting mix to simmer for about 30-40 minutes.
  6. Preheat your oven to 400 degrees.
  7. Place your chicken on a rack in a large oven pan, then pour the beer from the marinade over the chicken so it drains to the bottom of the pan.
  8. Season both sides of your chicken quarters with McCormick’s Montreal Chicken Seasoning.
  9. Gently spoon about half of your beer basting mix over your chicken pieces.
  10. Insert your roasting pan with your chicken on the middle rack of your oven.
  11. After 25 minutes cooking time, carefully slide your oven rack out and spoon the remainder of your basting mix over your chicken pieces.
  12. Slide the rack back into the oven and cook about 25 minutes more until your chicken is brown and crispy.
  13. Remove your chicken from the oven, place the pieces on a serving dish, sprinkle with your chopped Spring onions.
  14. Serve with corn on the cob and baked potatoes.
  15. You did a great job, so open that 5th beer and enjoy it with your chicken as your guests compliment your culinary talent.

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