Bottle O Beer Chicken Thighs Recipes

BEER-BRAISED CHICKEN THIGHS

Steps:

• Pat the chicken thighs dry, and season with salt and pepper.
• Heat 1 tablespoon extra-virgin olive oil in a Dutch oven over medium-high heat, add the chicken and brown on both sides in 2 batches.
• Remove the chicken to a plate and spoon out 1/2 the drippings, and add the andouille sausage. Brown for 2 minutes and then add the onion, celery, pepper, garlic, and thyme, and cook to soften, for about 10 minutes over medium heat.
• Add the flour, stir 1 to 2 minutes, and then pour in the beer and let the foam subside. Stir in the tomatoes, stock, and hot sauce. Let the sauce thicken a bit, and then slide the chicken into the pot and simmer to cook through. Serve with warm crusty bread, or cool and store for make-ahead meal.

FALL-OFF-THE-BONE BEER CAN CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spoon garlic powder into beer in the can. Prop the chicken, butt-side down, onto the beer can so the can goes into the cavity. Place the chicken, with the can as a stand, into a large oven-proof skillet.
• Melt butter in a small saucepan over medium-high heat; add garlic and cook until butter starts bubbling, about 2 minutes. Remove garlic and discard.
• Inject chicken with the garlic-infused butter using a baster or injector until all areas are injected.
• Mix brown sugar, paprika, black pepper, and salt in a small bowl. Coat chicken with brown sugar mixture.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

BOTTLE O' BEER CHICKEN THIGHS

Steps:

• Make the marinade: in a bowl, whisk the marinade ingredients.
• Trim the thighs of excess skin and fat; place them in a large zip-lock plastic bag.
• Pour in the marinade; press the air out of the bag and seal tightly.
• Turn the bag to distribute the marinade; place in a bowl, and refrigerate for 6-8 hours, turning occasionally.
• Remove thighs from bag; discard marinade.
• Pat dry with paper towels; grill over direct medium heat, skin side down first, until the meat next to the bone is opaque, about 10 minutes, turning every 5 minutes.
• Serve warm.

BEER BRAISED CHICKEN THIGHS WITH MUSHROOMS

Steps:

• Combine 3 tablespoons flour, thyme, and paprika in a large ziplock bag. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to bag, seal and turn to coat.
• Heat a large nonstick skillet over medium-high heat. Add oil to pan and swirl to coat. Add chicken to pan and cook four minutes or until browned. Turn chicken and cook another two minutes. Remove chicken from pan, chicken will not be cooked through.
• Add onion and mushrooms to pan and cook five minutes or until mushrooms are browned. Stirring occasionally.
• Stir in remaining 1 1/2 teaspoons of flour, 1/4 teaspoon salt, beer, chicken broth, Worcestershire sauce and pepper. Bring to a boil and cook two minutes.
• Return chicken to pan. Reduce heat and cook covered for 15 minutes or until chicken is done.
• Sprinkle with parsley and serve with noodles.

SLOW COOKER ROOT BEER CHICKEN SANDWICHES

Steps:

• Place chicken inside a slow cooker and pour the root beer over the meat. Cook on Low until meat easily shreds, 6 to 8 hours.
• Drain off the cooking liquid and use meat claws, two forks, or a large spoon to break the meat apart. Stir in barbeque sauce. Keep warm in the slow cooker until ready to serve.
• Place meat onto hamburger buns and serve drizzled with more barbeque sauce if desired.