Honey garlic chicken thighs with white beer

Unibroue
In collaboration
with Unibroue
  • Preparation 15 min
  • Refrigeration 3 h
  • Cooking 10 min
  • Servings 4 to 6
  • Freezing Absolument

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Honey garlic chicken thighs with white beer

  • 900 g (2 lb) boneless skinless chicken thighs
  • 1/3 cup (80 ml) olive oil
  • Juice of 1 large lemon
  • 1/4 cup (60 ml) Blanche de Chambly beer (or any Belgian-style white beer)
  • 3 tbsp honey
  • 1 tbsp soy sauce
  • 1 tbsp Dijon mustard
  • 2 tsp smoked paprika
  • 1 tsp dried oregano
  • 5 garlic cloves, finely chopped

For the honey garlic butter glaze:

  • 1/4 cup (60 g) unsalted butter
  • 2 tsp garlic, finely chopped
  • 2 tbsp honey
  • 2 tsp fresh parsley, chopped

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Preparation

  • In a large bowl, combine all the marinade ingredients. Season with salt and pepper, and mix well. Add the chicken and toss to coat. Cover and refrigerate for at least 1 hour, ideally 4 to 6 hours. Keep the marinade cold.
  • In a small saucepan, melt the butter over low heat. Add the garlic, honey, and parsley. Season with salt and pepper, and stir until everything is melted and fragrant, about 2 minutes. Remove from heat and keep warm.
  • Preheat the BBQ to high heat and oil the grates. Thread the chicken onto skewers and grill for 8 to 10 minutes, turning halfway through, until fully cooked and lightly charred. Baste generously with the fresh marinade during cooking.
  • Right before serving, drizzle the skewers with the warm honey garlic butter. Serve hot and enjoy!