Description
Juicy, flavorful grilled chicken thighs marinated in a robust blend of beer, barbecue spices, soy sauce, and balsamic vinegar, perfect for a delicious and easy outdoor meal.
Ingredients
Scale
Marinade
- 12 oz beer
- 3 Tbsp barbecue dry rub
- 2 Tbsp soy sauce
- 2 Tbsp Worcestershire sauce
- 2 Tbsp balsamic vinegar
- 1 Tbsp minced garlic
- salt & pepper, to taste
Chicken
- 3 lb boneless skinless chicken thighs
Instructions
- Prepare the Marinade: In a large bowl, whisk together beer, barbecue dry rub, soy sauce, Worcestershire sauce, balsamic vinegar, minced garlic, salt, and black pepper to create a flavorful marinade.
- Marinate the Chicken: Place the boneless skinless chicken thighs into a large ziplock bag. Pour the marinade over them, seal the bag, and refrigerate for a minimum of one hour up to 24 hours to allow the flavors to fully infuse.
- Preheat and Prepare Chicken: When ready to cook, remove chicken from the marinade and pat dry with paper towels to ensure even grilling and to achieve a nice sear.
- Grill the Chicken: Preheat your grill to direct medium-high heat. Place chicken thighs over the grill and cook, flipping once or twice, until they reach an internal temperature of 165ºF, ensuring they are fully cooked and juicy.
Notes
- Marinating overnight will deepen the flavor and tenderize the chicken further.
- Use a meat thermometer to accurately check for doneness, aiming for 165ºF internal temperature.
- Patting chicken dry before grilling prevents flare-ups and helps achieve a crispy exterior.
- This recipe works with skin-on thighs as well; adjust cooking time accordingly.
- If grilling is not available, cooking on a stovetop grill pan is a good alternative.
