To really up your grill game, adding beer to your next marinade will make a big impact. Your meat will come out tender and flavorful, and the added element only adds a few calories per serving.
We chose a Modelo for this grilled chicken recipe, but you can substitute just about any kind of lager. In the video below, Mark Crigler is grilling up some of his famous grilled chicken thighs on the Twin Eagles Grill after throwing the marinade (recipe below) and the chicken into the Marinade Express Tabletop Vacuum Marinade Machine. He checked the temperature of the chicken using the ThermoWorks Thermapen.
5 pounds Chicken thighs, boneless, skinless
½ cup Olive oil
1 tsp. Sea salt
½ tsp. Ground black pepper
½ tsp. Paprika
½ tsp. Cumin
¼ tsp. Cayenne pepper
2 cloves Garlic, chopped
3 tbsp. Onion, chopped
½ cup Fresh parsley, chopped
1 ½ cups Beer
Mix together salt, pepper, paprika, cumin and cayenne pepper. Add olive oil and mix together. Add garlic, onion and parsley, then slowly add beer (it will foam and bubble slightly).
Pour marinade over the chicken in a zip-top bag, removing as much air as possible before sealing. Turn the bag over a few times to make sure all of the chicken has been coated. Allow to sit at least one hour or overnight, turning the bag over every few hours.
Optional: Add a rub (our choice: Kosmos Killer Bee Honey Rub) once chicken is done marinating and before placing on the grill.
Grill chicken until the internal temperature reaches 165 degrees. After removing from the grill, let sit (covered) for five minutes before serving.