Thursday, August 28, 2008
More grilled chicken
--Bottle o’ Beer Chicken Thighs
Bottle o’ Beer Chicken Thighs
Weber’s Real Grilling Copyright 2005
1 bottle (12 oz) beer, preferably lager
¼ cup Dijon mustard
3 tablespoons extra-virgin olive oil
6 scallions, white and light green parts only, thinly sliced
2 large cloves garlic, thinly sliced
1 tablespoon Worcestershire sauce
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon Tabasco sauce
8 chicken thighs (with bone and skin), 5 to 6 ounces each
1. To make the marinade: In a medium bowl, whisk the marinade ingredients.
2. Trim the thighs of any excess skin and fat. Place in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 6 to 8 hours, turning occasionally.
3. Remove the thighs from the bag and discard marinade. Pat dry with paper towels then grill over Direct Medium heat, skin side down first, until the meat next to the bone is opaque, about 20 minutes, turning every 5 minutes. Serve warm.
Makes 4 servings.
This was another grilled chicken recipe I tried but I preferred the Sweet and Sour version (which isn't really very sweet and sour).
I bought a case of beer since I had some recipes that I wanted to try that used beer but I only made this and the Hearty Carbonnade before the beer disappeared. Thank God my husband is too cheap to buy his own beer or he might be an alcoholic. We only have it in the house a couple of times a year.
I went to buy corn yesterday and the corn stand wasn't there. I swear they were there on Monday but maybe I was wrong. The season is over I guess. My son loves corn on the cob. We did eat more of it than in previous years but I wish we had eaten even more of it. I feel that way every year when the corn season ends.
Question of the Day: Do you drink beer at home? Which brand?