Tuesday, September 18, 2012

Beer Marinated Chicken Thighs

Last Sunday night I was browsing online for an idea of what to do with some chicken thighs that I had sitting in the fridge and had to make that night before they went bad.  I stumbled upon the below and immediately stopped.  (link to original recipe is HERE)

Chicken soaked in beer!?   Yes please!

Here is a recipe for you to try on some chicken thighs.  I’m sure you could give it a shot with chicken breasts also if you prefer.  These thighs marinate in beer, spices, lime juice and cilantro for a few hours then you can grill them up for some crispy goodness.  You could also cook in the oven if you don’t want to fire up the BBQ.  The beer in this recipe works as a tenderizer so if you are expecting beer tasting chicken sorry to disappoint you.  

I improvised a bit on the original recipe based on what I had in the house.  For example I used dried cilantro instead of fresh, chili powder instead of ancho-chile pepper and bottled lime juice instead of juicing a fresh lime.   Everyone (including my picky eating son) loved it and ate it all up.

Beer Marinated Chicken Thighs

  • 2 lbs. boneless, skinless Chicken Thighs
  • 2-3 cloves of Garlic, pressed through a garlic press
  • 1 teaspoon Ancho-Chile Pepper
  • 1 teaspoon Cumin
  • 1/2 teaspoon Cayenne Pepper
  • 1/2 teaspoon Cinnamon
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Fresh Cracked Pepper
  • 2 tablespoons Fresh Cilantro, chopped
  • 1 cup {8 fl. oz.} Beer, any kind should do
  • 2 tablespoons Sesame Seed Oil
  • Juice of half a large lime

(1)  Combine the garlic, spices, cilantro, sesame seed oil, beer and lime juice into a medium sized bowl.

(2)  Place the two pounds of chicken thighs into a large re-sealable bag or large bowl (I trim off any excess fat before I stick them in the bag).  Pour the marinate over the top.

(3) Seal the bag and squish the chicken around to coat evenly. Place in the fridge to marinate for 2 hours, tossing around every now and again.

(4)  Preheat the grill to medium-high heat. Remove the chicken and discard the marinade. Lay the chicken on the grill grates and cover for a few minutes per side until cooked all the way through

(5)  Once the chicken is cooked, remove and let rest for a few minutes under foil.

Yield: 4 servings

Sunday, September 16, 2012

Why, Hello There

Has it really been over a month since my last post??  Wow!  I hadn’t realized it was that long since I’d been on here.  The entire summer just flew by this year.  I can’t believe that it’s fall already and I’m even starting to think about Christmas shopping.  Yikes!

We had quite the busy summer with a few trips and lots of parties & BBQs.  The fall is looking to be busy also.  We have a family vacation to Florida planned next month and if all goes well…..there could be some big changes coming my way.

Stay tuned.  More to come soon! 
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