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Grilled Beer-Glazed Chicken Thighs

Chopped Grilled Chicken Thighs
Chopped Grilled Chicken ThighsNathan Congleton / TODAY


Beer glaze
  • 1 cup beer (a light flavored lager or ale is ideal)
  • 1/4 cup brown sugar
  • 1/4 cup chopped onion
  • 1/2 teaspoon kosher salt
Chicken thighs
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh garlic
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 2 teaspoons lemon zest
  • 1 tablespoon lemon juice
  • 4 pieces boneless, skin-on chicken thighs (about 1½ pounds)
  • Kosher salt, to taste
To serve
  • Cooked rice
  • Lemon zest
  • Chives, chopped
  • Parsley, chopped

Chef notes

We are heading into prime outdoor cooking season and the trustworthy chicken is often a staple. With a few simple steps, this grilled chicken is sure to impress your friends and family with little effort.

Technique tip: Pound the chicken thighs to an even thickness for better cooking results. No need to pound it very thin, just a gentle tap down on the fatter ends will do.


For the beer glaze:

In a small pot over medium high heat, combine all ingredients. Bring to a simmer and reduce liquid by half, stirring, until light glaze forms, about 10 minutes. Set aside.

For the chicken thighs:

In a small bowl, combine olive oil, rosemary, garlic, pepper, lemon zest and juice. Spread marinade over prepared chicken thighs in a shallow dish. Cover and marinate, refrigerated, for at least an hour or overnight.

Preheat a grill to medium-high heat. Just before cooking, season chicken on both sides with a good pinch of salt and place on the grill, skin side down first. Grill until chicken is golden and crispy and cooked all the way through, about 5 minutes per side (165°F internal temperature).

When chicken is just about cooked, brush beer glaze over both sides and continue to grill. Remove from heat and let rest at least 5 minutes.

To serve:

Chop up grilled chicken into bite sized pieces and enjoy over rice. Garnish with lemon zest, chopped chives and parsley.