This crispy beer chicken is one tasty dinner that’s a real crowd pleaser. Marinated in beer, the chicken thighs are perfectly juicy and so flavorful!
Beer Marinated Chicken
This crispy beer chicken is one tasty treat for your tastebuds!
Brined in beer, honey and herbs, these chicken thighs are so flavorful and the beer sauce is to die for!
Simple enough to make for an easy weeknight meal, but tasty enough to serve t guests!
Be sure to try my Honey Mustard Chicken Thighs and Tandoori Chicken Thighs too!
Why You’ll Love Beer Can Chicken Recipe:
- Quick and easy: This crispy beer chicken is easy to prep and cook, you just have to allow some time for the beer marinade to work it’s magic.
- One pot: The chicken is all cooked in one skillet, so clean up is a breeze.
- So delicious! The beer adds and amazing flavor that is balanced with honey and herbs. It’s so wonderfully delicious!
How to make crispy beer chicken
Be sure to see the recipe card below for full ingredients & instructions!
- Season the chicken and place in the beer brine.
- Allow to marinate for at least 4 hours.
- Cook in a hot skillet on both sides til crispy.
- Reduce the chicken in a pan and reduce.
- Pour the sauce over the chicken as it finishes cooking.
- Serve!
What’s the best beer to use?
I used a lager for this crispy beer chicken for alight and fresh flavor, but you can use your favorite.
A darker porter would make a different but delicious flavor. If you don’t want to cook with alcohol, you can also use a zero alcohol beer.
How long do you brine the chicken?
I recommend that you brine the chicken for at least 4 hours. The brine helps to add moisture into the chicken so it stays nice and juicy when you cook it, as well as adding flavor and making it tender.
You can brine the chicken for up to 6 hours, but it’s best not to do it longer than that.
What do you serve it with?
I love to serve this beer marinated chicken with mashed potatoes and a side of veggies for a really comforting and hearty meal. For something lighter, a fresh side salad will work well.
Recipe Tips and Notes
- If you find lager too strong, you can also use a mild one.
- Brine your chicken as soon as you get home to keep the chicken moist when you cook it.
- Leftovers will keep well for up to 4 days and can be reheated in the oven.
This crispy beer chicken is all kinds of delicious. The simple marinade adds so much flavor to each bite, and the thighs come out perfectly juicy.
More Chicken Thigh Recipes
- Instant Pot Chicken Thighs
- Blood Orange Chicken Thighs
- Roasted Balsamic Chicken Thighs
- Air Fryer Chicken Thighs
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Beer Chicken Recipe
Ingredients
- 8 chicken thighs bone in/skin on
- Sea salt and black pepper to season
For the Marinade
- 12 ounces Corona beer
- 5 garlic cloves crushed
- 1 tablespoon fresh thyme
- 1 tablespoon vegetable or chicken stock powder
- 1 tablespoon honey
- 2 tablespoons olive oil
For the Garnish
- Fresh parsley
Instructions
- Wash and pat dry thigh cutlets. Place chicken in a large bowl. Season with salt and pepper.
- Pierce chicken through with a skewer, pour beer, add garlic, thyme, stock powder and honey. Cover with a foil and marinate for 4 hours in the refrigerator.
- After 2 hours, turn the chicken on the other side to make sure to get the marinate everywhere.
- When you are ready to cook, heat a large skillet on medium high heat with olive oil.
- When it starts to smoke, sear the chicken skin down until golden and crisp. Flip and sear the other side until golden then decrease heat to low.
- Heat a pan on high medium heat and boil beer marinade until reduced by half. Pour on the chicken and turn heat to medium high. Let reduce again until thicken. Pour beer sauce on the chicken from time to time to keep the skin moist.
- Remove and serve with mashed potatos.
Notes
- If you find lager too strong, you can also use a mild one.
- Brine your chicken as soon as you get home to keep the chicken moist.
Nana says
I used zatar and its came great
Becky Hardin says
That sounds delicious, Nana! Thanks so much for sharing!