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