Grilled Teriyaki Beer Chicken

Step 1
Stir the beer, brown sugar, kosher salt, paprika, black pepper, cayenne pepper, and teriyaki marinade together in a bowl.

Step 2
Rub the chicken legs thoroughly with the vegetable oil. Poke several holes in the flesh of the chicken legs with a fork; arrange in a single layer in a glass dish. Pour the marinade over the chicken legs; marinate in refrigerator for 1 hour.

Step 3
Preheat an outdoor grill for medium heat, and lightly oil the grate.

Step 4
Remove the chicken from the marinade and shake off any excess liquid. Discard remaining marinade.

Step 5
Grill the chicken legs on the preheated grill until no longer pink at the bone and the juices run clear, turning one-quarter turn every 5 minutes, 20 to 25 minutes total. An instant-read thermometer inserted into the thickest part of the leg, near the bone should read 180 degrees F (82 degrees C).