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If you're looking to crack open new flavors at dinnertime, well then slide on up to Easy Beer Chicken! Marinated in a sudsy, sweet, garlicky sauce, these little pieces of poultry perfection get seared into glowing golden beauties. Cheers to Easy Beer Chicken! Brewing up the best dinners time and time again!
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Ingredients
- 8 chicken thighs (about 2 1/2 pounds total), bone-in and skin-on, patted dry
- sea salt, to taste
- black pepper, to taste
- 1 (12-ounce) bottle pale Mexican lager, such as Corona®
- 5 cloves garlic, crushed
- 1 tablespoon fresh thyme
- 1 tablespoon vegetable or chicken stock powder cooking base
- 1 tablespoon honey
- 2 tablespoons olive oil
- fresh parsley, to taste, chopped, for garnish
Directions
Step 1 -In a large bowl, add the chicken thighs and evenly season them with the salt and the pepper.
Step 2 -Pierce each of the seasoned chicken thighs once with a skewer.
Step 3 -Add the beer, add the garlic, the thyme, the stock powder, and the honey to the chicken thighs and toss to coat.
Step 4 -Cover the bowl with foil and place it in the refrigerator. Marinate the chicken thighs, flipping them halfway through, about 4 hours.
Step 5 -In a large skillet over medium-high heat, add the olive oil and heat until it starts to smoke.
Step 6 -Add the marinated chicken thighs skin-side down to the heated oil and sear until the skins are golden and crisp. Reserve the beer marinade in the plastic bag.
Step 7 -Flip the chicken thighs and sear until the other sides are golden and the thighs reach an internal temperature of 165 degrees F. Decrease the heat to low.
Step 8 -In a medium pan over medium-high heat, add the reserved beer marinade and bring to a boil. Cook until it is reduced by half.
Step 9 -Pour the beer sauce over the cooked chicken thighs in the skillet and increase the heat to medium-high.
Step 10 -Cook the chicken and the beer sauce, frequently spooning the sauce over the meat, until the beer sauce has thickened.
Step 11 -Serve the chicken thighs drizzled with the beer sauce and garnished with the parsley.

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