The Beer Lime Bird Equation
Juicy, zesty, and irresistibly flavorful, "The Beer Lime Bird Equation" is the ultimate chicken recipe for beer and lime lovers alike. This dynamic dish combines tender, bone-in, skin-on chicken thighs with a bold marinade made from lager or pale ale, freshly squeezed lime juice, honey, and a fragrant blend of spices like smoked paprika, cumin, and chili powder. Whether grilled to perfection with a smoky char or roasted in the oven for a crisp, golden finish, each bite packs a punch of tangy citrus, mellow beer undertones, and a hint of spice. Perfect for summer barbecues or casual weeknight dinners, this recipe is quick to prepare, with just 15 minutes of prep time and a marinade that deepens the flavor the longer it sits. Garnished with vibrant cilantro and served with lime wedges, it's a fiesta of flavors that pairs beautifully with your favorite cold brew. Keywords: Beer lime chicken recipe, grilled chicken thighs, citrus marinade, beer-infused chicken, flavorful summer dishes.
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Recipe Information
Ingredients
- 8 pieces chicken thighs (bone-in, skin-on)
- 12 ounces lager or pale ale beer
- 3 tablespoons lime juice (freshly squeezed)
- 1 teaspoon lime zest
- 2 tablespoons olive oil
- 3 cloves garlic cloves (minced)
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro (chopped, optional for garnish)
- 4 wedges lime wedges (for serving)
Instructions
In a large mixing bowl, whisk together beer, lime juice, lime zest, olive oil, minced garlic, honey, cumin, smoked paprika, chili powder, salt, and black pepper until well combined.
Place the chicken thighs in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are fully coated.
Seal the bag or cover the dish tightly and refrigerate for at least 2 hours, or up to 8 hours for maximum flavor.
When ready to cook, preheat your grill to medium heat or preheat your oven to 400°F (200°C).
If grilling, place the chicken thighs skin-side down on the grill. Cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Baste occasionally with any remaining marinade during the first half of the cooking process, then discard the rest.
If roasting, arrange the chicken thighs in a single layer on a baking sheet lined with parchment paper or foil. Bake for 30-35 minutes, or until the internal temperature reaches 165°F (74°C), basting once halfway through cooking.
Remove the chicken from the heat and let it rest for 5 minutes to allow the juices to redistribute.
Garnish with freshly chopped cilantro if desired, and serve with lime wedges for an extra burst of citrus flavor.
Nutrition Facts
Calories |
586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 642 mg | 28% | |
| Total Carbohydrate | 11.6 g | 4% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 5.0 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 41 mg | 3% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 478 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.
