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Chicken Thighs in Beer
Chicken thighs in beer marinade are a delicious rustic dish that is easy to prepare. The appetizer will surprise you with an interesting combination of malt, spices, and hops. If you don't know what new dish to make with chicken, this step-by-step recipe with photos will come in handy! You can cook chicken thighs in beer in the oven, in a pot over an open fire, in a slow cooker, or in a microwave.
Ingredients
Show ingredients
To prepare the chicken thighs in beer marinade, you will need the following ingredients:
- thyme - a pinch;
- onion - 2 pcs;
- rosemary - a pinch;
- paprika - 0.5 tsp;
- beer - 1 cup;
- dried tomatoes - a pinch;
- chicken thighs - 5 pcs;
- fenugreek - a pinch;
- salt - to taste;
- basil - a pinch.
Preparation
- First, finely chop the onion into thin half-rings.
- Heat the oil in a non-stick pan. Sauté the spices in the oil until fragrant.
- Clean the chicken thighs from skin and bones. Rinse the meat, chop it into portion-sized pieces. Pour beer over the meat. You can choose either light or dark beer. Let the chicken marinate in the beer for a couple of hours.
- Sauté the onion in the spices and oil.
- Drain 1/2 of the beer marinade. Place the remaining meat and beer in a baking dish. Add the onion to the meat and mix the components well. Season the dish with salt to taste. Send the meat to the oven for 35 minutes at a temperature of 180-200 degrees.
- Serve the hot meat on deep plates with fragrant spicy gravy.
- Serve the appetizing chicken with rice or potatoes. Enjoy your meal!
Chicken thighs in beer cooked in the oven are a juicy, tasty, and very flavorful dish with subtle malty notes and a sharp aftertaste. The appetizer is very appetizing, hearty, and aromatic. Cooking meat in beer can be done very quickly and easily. If the chicken is marinated overnight, the cooking will only take 35 minutes. If you do not want to add alcohol to the dish, replace beer with dark bread kvass. The spicy notes will remain and delight you with an interesting blend of sweetness, spiciness, and light sourness.
