20-Minute Beer Marinated Chicken Thighs
Boneless chicken thighs marinated in beer, ancho chili, cumin, and warm spices with sesame oil and lime. Grilled until charred and cooked through. The beer tenderizes the meat while the spice blend creates a complex, smoky crust with citrus brightness.
Ingredients
- 2 clove garlic, grated or squeezed through garlic press
- 1 teaspoon ancho chili pepperdried guajillo1:1spice
sweeter smoke profile
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon cinnamon
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoon cilantro, chopped
- 2 tablespoon sesame seed oilavocado oil1:1oil
neutral flavor, higher smoke point
- 2 tablespoon lime juice
- 8 ounce beer
- 2 pound boneless skinless chicken thighs
Instructions
- 1
Combine garlic, ancho chili pepper, cumin, cayenne pepper, cinnamon, kosher salt, black pepper, cilantro, sesame seed oil, beer, and lime juice in a medium bowl.
- 2
Place chicken thighs in a resealable bag or large bowl, pour marinade over top, toss to coat, seal, and refrigerate.
- 3
Preheat grill to medium-high heat.
- 4
Place chicken thighs on grates and grill per side until cooked through.
Tips
Beer acts as a tenderizer; do not marinate longer than 4 hours to avoid mushy texture.
Reserve 2 tablespoons of marinade before adding raw chicken for basting if desired.
Good to Know
Marinated chicken thighs keep refrigerated up to 12 hours. Cooked chicken stores 3-4 days in airtight container.
Marinate chicken thighs up to 4 hours ahead. Prepare spice blend and combine with oil, beer, and lime juice the morning of cooking.
Serve with lime wedges, cilantro, Mexican rice, or corn tortillas.
Common Mistakes
Do not marinate longer than 4 hours to avoid mushy texture from beer acidity.
Avoid moving chicken frequently on grill to achieve proper char.
Do not grill at too high heat to avoid burnt exterior and undercooked interior.
Substitutions
sweeter smoke profile