Today I have a savoury recipe for you: Beer Marinated Chicken Thighs! This has become one of Fingal’s new favourite recipes to cook for me and it is so good that I just had to share his recipe on my blog! The chicken thighs are marinated overnight in a sweet marinade made with beer (ale seems to give the best flavour) and sesame oil and then baked in the oven. They are great served with rice but also go really well with my Black Lentil Dhal recipe that you can find here.
Let me know if you give the recipe a try and I hope you enjoy it as much as we do!
More Delicious Recipe Ideas
If you are running low on dinner inspiration, please check out some of my current favourites that are great for the upcoming winter months! They are also great for batch cooking so you can have the leftovers for lunch the next day!
- Chicken Supreme | Chicken in a Creamy Bacon, Mushroom and Pea Sauce
- Fingal’s Butternut Squash Pasta
- Thai Green Curry
- Butternut Squash Chilli with Rice
- Homemade Cannelloni with Tomato Sauce
- Chicken and Chorizo Jambalaya
- Grandma’s Thick Vegetable Soup
- Red Lentil Dhal
- Spicy Harissa Aubergine and Sweet Potato Pie
- Lemon Chicken, Chickpeas, and Spinach with Bulgur
- Pasta with Cheese Sauce and Crispy Bacon
- Curried Cauliflower and Chickpea Pilaf
- Butternut Squash and Pesto Risotto
Beer Marinated Chicken Thighs
Recipe
Ingredients
FOR THE MARINADE
- 100mL beer (I have used both a lager and ale and found that the ale gives a better flavour)
- 70g granulated sugar
- 1 tbsp ketchup
- 1 tbsp sesame oil
- 2 garlic cloves, crushed
- Salt and pepper
FOR THE CHICKEN
- 8 chicken things, bone-in and skin-on
- 2 finely sliced spring onions, to serve
- Sesame seeds (optional), to serve
Method
- In a large bowl, mix all of the ingredients for the marinade together and whisk until the sugar is completely dissolved.
- Add the chicken thighs to the marinade and mix well to coat the chicken completely. Refrigerate and leave the chicken to marinate overnight (or at least 4 hours).
- Preheat the oven to 200°C/180°C fan and line a baking tray with baking paper. Place the chicken thighs on the baking paper and drizzle over some of the remaining marinade. Keep the rest of the marinade for basting.
- Cook the chicken in the oven for about 40 minutes, turning them once or twice in that time and using some of the additional marinade to baste. Once the juices run clear, the chicken is done.
- Remove the chicken from the oven and scatter with the sliced spring onions and sesame seeds just before serving. This beer marinaded chicken is great served with some boiled rice, egg-fried rice, or my Black Lentil Dhal as shown in some of the pictures.
