Chicken (thighs, in this case), marinated in spiced beer overnight, then grilled and brushed with a beer based barbecue sauce.
Hmmm… I am seeing a theme here.
In truth, the beer marinade is kindofa classic for many meats, and the barbecue sauce? Well, I came home from a visit to family in Canada with a couple of bottles of “Diana Sauce.” No, not that Diana, but our cousin Lois swears by it, so I thought I might as well give it a shot.
No access to Kraft Canada products? Fret ye not! While the Diana sauce is quite nice; most any good barbecue sauce will work, so, go ahead and use your favorite. My favorite is home made, and here’s the recipe. I also make a Steak and Chop Sauce which would work really well here, too.
So. Sauces well and truly worked out, let us talk of beer and chicken and good stuff on the grill, shall we?
•12 oz beer
•2 tbsp Sherry Peppers Sauce*
•1 tsp garlic powder
•1 tsp dried shallots
•1 tsp Honey Chipotle (or other sweet and spicy seasoning blend)
•1 tsp dried parsley
•1/2 tsp curry powder
•1/2 tsp Seasoned Salt
•1/2 tsp black pepper
•Diced red onion
Diana Sauce and Beer:
•1/2 cup Diana Sauce (or your fave barbecue sauce)
•12 oz can beer
•1 tbsp Sherry Peppers Sauce*
•1 tbsp freshly chopped parsley
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Pour the beer over the chicken thighs in a gallon sized zipper bag, then add the marinade seasonings, seal the bag, and toss gently to evenly coat the chicken with the beer and seasonings.
Arrange flat on a rimmed plate (in case the bag leaks) and stash in the fridge for a few hours or, always more better, overnight; giving the bag a flip and a turn when you think to.
When ready to cook the chicken, remove from the marinade and pat dry.
Throw out the marinade.
Whisk the Diana Sauce together with the beer, Sherry Peppers Sauce, and pepper, then heat in the ‘wave for a minute or two, until slightly thickened.
Rich didn’t feel like using the gas grill, so I warmed up my trusty grill pan over medium high heat, then added the thighs and cooked them for four minutes, until the bottoms have these lovely char marks.
Turn the thighs over and cook for another four minutes.
Brush half of the the Diana and beer sauce over the chicken, then flip and cook two minutes.
Note: inside, this will get a bit smoky.
Brush the rest of the sauce over the chicken, flip, and cook for another two minutes.
Remove from the heat, scatter with the freshly chopped parsley, then cover and set aside to rest for five minutes or so.
Great flavor, tender and moist, but with that bit of a char on the outside. Can’t beat that with a stick, if you ask me.