Beer-Basted Asian Chicken

Beer-Basted Asian Chicken

In this recipe:

based on 2 reviews
This Looks YUMMY!
15 min.
345 min.
6 Servings

Beer-Basted Asian Chicken is extra tender after marinating in beer and lime juice.


  • 4 lb. whole chicken
  • 1 can (12 fl. oz.) beer
  • 1/2 cup MAGGI TASTE OF ASIA Cooking Soy Sauce
  • 1/4 cup fresh lime juice
  • 1/4 cup packed light brown sugar
  • 1/4 cup finely chopped fresh cilantro
  • 2 tablespoons peeled, chopped fresh ginger
  • 4 cloves garlic, finely chopped
  • 1 tablespoon sesame oil
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PLACE chicken in large, heavy-duty resealable plastic bag. Add beer, soy sauce, lime juice, sugar, cilantro, ginger, garlic and oil. Marinate, turning chicken occasionally, for at least 4 hours or overnight.

PREHEAT oven to 350° F. Place chicken and marinade in 13 x 9-inch baking pan.

BAKE, basting occasionally, for 1 hour 20 minutes or until juices run clear when thigh is pierced. Transfer chicken to platter.

STRAIN pan juices into medium saucepan; spoon off fat and discard if necessary. Boil for 6 to 8 minutes or until sauce is reduced to about 1 cup. Serve sauce with chicken.

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Fell off the bone

My Family loved this. My 4 year old daughter kept going back for more! This recipe is a keeper. I did cook it in the slow cooker on low for 7 hours and it came out amazing.

- Jessica from Wyoming

Very Tender

The chicken had great flavor and very tender. The family asked for me to make it again.

- Sheri from Montesano,Wa

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Nutrition Facts

Serving Size: 1/6 of Recipe

Servings Per Recipe: 6

  • Amount Per Serving
  • Calories: 740
  • Calories from Fat: 420
  • Total Fat: 47g (73% of DV)
  • Saturated Fat: 13g (66% of DV)
  • Cholesterol: 270mg (91% of DV)
  • Sodium: 1550mg (65% of DV)
  • Carbohydrates: 15g (5% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 10g
  • Protein: 56g
  • Vitamin A: 50% of DV
  • Vitamin C: 20% of DV
  • Calcium: 4% of DV
  • Iron: 25% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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