Beer is a natural meat tenderizer. When it comes to grilling and cook-outs, nothing pulls double duty like a good brew. It’ll give you malty flavor and tender chicken, all while giving you something nice to sip while you’re in the kitchen.
If you’re not familiar with beer, or if you are just getting your craft beer feet wet, a porter is a dark beer very similar to a stout. Look in the section of the store with the tall beer, those 750ml brews that are too special to put in small bottles. Branch out a little and try something new, you might like it. But even if you don’t you’ll end up with some great chicken.
- 3 cloves garlic, grated with a microplane (or minced)
- ¼ cup molasses
- 2 tbs honey
- ¾ cup smoked porter beer
- 1 tsp red pepper flakes
- ½ tsp smoked paprika
- ¼ cup soy sauce
- 1 lbs boneless skinless chicken thighs, cut into cubes
- In a small bowl whisk together the garlic, molasses, honey, smoked porter, red pepper flakes, smoked paprika, and soy sauce.
- Add the chicken cubes, cover and refrigerate for 2 hours and up to 8.
- Preheat the oven to 425.
- Cover a baking sheet with aluminum foil.
- Thread the chicken onto skewers, place in an even layer on the baking sheet.
- Add the marinade to a pot over high heat. Cook, stirring occasionally, until reduced and thickened.
- Brush the chicken with glaze.
- Bake at 425 for 10 minutes, turn over, brush with glaze, and continue to bake until chicken is cooked through, abut 8-10 additional minutes.
Photo credit: Jackie Dodd