Marinate chicken thighs in beer for tender, flavorful meat — and to clear out leftover beer from your fridge.
By Jerri Green
It never fails that when we have a dinner party we end up with several stray beers in our fridge. We buy some, the guest bring some. No one six pack ever gets finished. So, we inevitably have a smorgasbord of barley and hops taking up valuable real estate in the icebox. As such, I am always on the look out for a new recipe that helps me get rid of a bottle and free up some space for something more important.
Lucky for me my carnivore hubby is always up for grilling some sort of meat marinated in beer. I came across just such a thing in his favorite cookbook, Weber’s Real Grilling. I adjusted it just a bit (as usual).
You can probably get your carnivore to down another beer while he grills, and maybe one more at the table. And hey – just like that – three less beers in the fridge. What do you know? There may just be room for dessert after all!
- 4 organic chicken thighs
- ½ bottle of beer, preferably lager
- 1 minced garlic clove
- 1 tsp of worcestershire sauce
- ½ tsp of tobasco sauce
- 1 tsp of dijon mustard
- 1 tblsp of olive oil
- kosher salt and ground pepper to taste
- Start by combining the ingredients for the marinade in a bowl.
- (Optional) Drink the rest of the beer. Waste not, want not, right?
- Salt and pepper the chicken thighs.
- Place them in a large plastic storage bag.
- Add in the marinade.
- Place in fridge for six to eight hours, turning at least once.
- Remove them from the marinade and pat dry.
- Grill over direct medium heat, skin side first, for about twenty minutes, turning about every five minutes.