2 tablespoons sugar
1 teaspoon lemon zest
1 whole, bone in chicken, quarter
Mr. B's beer glaze
Salt & Pepper, to taste
Light charcoals in a grill. Let ash over, about 20 to 30 minutes, and spread into an even layer over half the grill, leaving the other half free of coals. Place the grate over the coals so it heats up. If using propane, turn one side on high and the other on low.
In the meantime, prepare the glaze by putting the beer, sugar, and lemon zest in a heavy-bottomed pot. Bring the mixture to a boil. Reduce the heat if necessary to maintain a slow boil. Cook for 20 to 25 minutes or until reduced by three-quarters and it thickens slightly, stirring occasionally.
Brush the glaze over the chicken pieces on all sides, Brush the grill grates with olive oil just before cooking.
Place the chicken on the grill, skin side down over the side with the hot coals or the side on high. Cook for 3 to 5 minutes, or until lightly browned. Flip the chicken and cook another 3 to 5 minutes until the other side is lightly browned. Move the chicken to the side of the grill with no coals, placing skin side down. Cover the grill and cook until the juices run clean and the chicken is cooked to 165 degrees Fahrenheit internally, about 30 to 35 minutes.
If the skin is no longer crispy, glaze the skin, return it to the side of the grill with the coals, and cook another 5 minutes.
Let chicken rest for 5 minutes before serving.