Instructions: Rinse chicken and pat dry. Melt butter in a small pan over medium heat; add garlic and onion and cook, stirring occasionally, until onion is soft. Add beer and bring to a boil, stirring. Remove from heat. Stir in parsley and pepper; pour into a large bowl. Turn chicken in butter mixture to coat; lift out and drain briefly (reserve butter mixture). Place chicken on medium hot grill. Cook, turning and basting frequently with butter mixture, until meat near thighbone is no longer pink when slashed in the thickest part (40 to 50 minutes).

Serves 6.

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