CB’s Vernors Chicken

My brother Christian Betz--part griller, part chemist, 100 percent perfectionist--loves Vernors ginger ale so much that one spring day he tried marinating some chicken legs in it before throwing them on the grill. The alchemy worked: the sugar in the pop caramelized the skin to a chestnut-hued crackle, and the succulent interior meat was imbued with a subtle kick of a Michigan original—E.B.T.

Ingredients

Ingredients
<ul> <li>4 whole chicken legs (aka chicken quarters), skin on</li> <li>2 cans of regular Vernors</li> <li>2–3 tablespoons olive oil or vegetable oil</li> <li>2 cloves fresh garlic, minced</li> <li>2 teaspoons salt</li> <li>Couple good shakes good-quality paprika</li> <li>Cayenne pepper to taste, mixed with salt</li> </ul>

Directions

Directions
Rinse chicken legs and pat dry. In a non-reactive bowl mix remaining ingredients except cayenne pepper. Add chicken legs and marinate 6 hours to no more than overnight. Place chicken on a medium grill (you can hold your hand 2 inches over the flame for 6 seconds), and cook pelvis side down for about 40 minutes covered. Once chicken is on the grill, sprinkle the skin with a little cayenne-salt mix. Leave it be, but check frequently for flare-ups. Bottom skin will burn, but that’s okay. Flip, cook another 10 minutes or so or until done through, and the sugar in the marinade caramelizes to make the skin a rich brown. (The sugar in the marinade can burn, so watch carefully.) Wine pairing: Pinot Gris
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