Bottle O Beer Chicken Thighs
Infuse your weeknight dinner with bold, savory flavors with these irresistible Bottle O’ Beer Chicken Thighs. This recipe turns humble chicken thighs into a tender, juicy masterpiece by marinating them in a boozy blend of lager or pale ale, garlic, soy sauce, and smoky spices. The beer not only tenderizes the meat but also imparts a rich, malty depth that pairs beautifully with the sweetness of brown sugar and the warmth of smoked paprika and cumin. After a quick skillet sear to crisp up the skin, the chicken is roasted to perfection, creating a caramelized glaze with the marinade. Garnished with fresh parsley and served alongside tangy lemon wedges, this dish is both rustic and sophisticated—perfect for impressing guests or indulging in comfort food at home. Whether served with creamy mashed potatoes, warm bread, or a fresh green salad, this recipe is bound to be a showstopper.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 1 bottle (12 oz) lager or pale ale beer
- 2 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 2 tablespoons fresh parsley, chopped (optional garnish)
- 4 wedges lemon wedges (optional)
Instructions
In a large mixing bowl, whisk together the beer, olive oil, minced garlic, soy sauce, brown sugar, smoked paprika, ground cumin, black pepper, and salt.
Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the beer marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours (or up to overnight) to allow the flavors to develop.
Preheat your oven to 400°F (200°C).
Heat a large oven-safe skillet over medium-high heat. Remove the chicken thighs from the marinade, letting the excess liquid drip off. Reserve the marinade for later use.
Add a splash of olive oil to the hot skillet and place the chicken thighs skin-side down. Sear for 3-5 minutes, or until the skin is golden and crispy. Flip the thighs and sear the other side for an additional 2 minutes.
Carefully pour the reserved marinade into the skillet and bring it to a simmer. Transfer the skillet to the preheated oven and roast for 30 minutes, basting the chicken with the pan juices halfway through.
Check that the internal temperature of the chicken reaches 165°F (74°C) using a meat thermometer. If needed, roast for an additional 5-10 minutes.
Remove the skillet from the oven and let the chicken rest for 5 minutes. Garnish with freshly chopped parsley and serve with lemon wedges on the side, if desired.
Nutrition Facts
Calories |
458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 789 mg | 34% | |
| Total Carbohydrate | 13.5 g | 5% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 7.1 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 467 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
