Michelada Chicken

Name: Michelada Chicken
Total time: 45 min
Ingredients: 1 (12-ounce) can or bottle of Mexican lager, such as Tecate or Modelo; 3 tablespoons Worcestershire or soy sauce; 2 to 3 teaspoons hot sauce, depending on heat preference; 1 lime, zested and juiced; 1 teaspoon kosher salt (such as Diamond Crystal); 1 1/2 pounds boneless, skinless chicken thighs or breasts; 2 tablespoons neutral oil, such as grapeseed or canola

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Total: 45 minutes

Servings: 4

Author : Ali Slagle

beer boneless chicken thighs chicken

Ingredients

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1 (12-ounce) can or bottle of Mexican lager, such as Tecate or Modelo3 tablespoons Worcestershire or soy sauce2 to 3 teaspoons hot sauce, depending on heat preference1 lime, zested and juiced1 teaspoon kosher salt (such as Diamond Crystal)1 1/2 pounds boneless, skinless chicken thighs or breasts2 tablespoons neutral oil, such as grapeseed or canola

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Instructions

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Step 1

In a large bowl, stir together the beer, Worcestershire, hot sauce, lime zest and juice and salt. Reserve 1/2 cup of the marinade and set aside.

Step 2

Pat the chicken dry. If thickness varies greatly, pound to an even thickness. Add chicken to the marinade in the large bowl and set aside for 30 minutes at room temperature, or refrigerate for up to 3 hours. (Bring to room temperature before cooking.)

Step 3

Heat the oil in a large nonstick skillet over medium-high. Wipe off excess marinade from the chicken with your hand or a paper towel. Add the chicken to the skillet and cook until the chicken is browned and releases easily from the pan, 5 to 7 minutes. Flip and cook until cooked through, 2 to 5 minutes. Transfer to a plate or platter to rest.

Step 4

Reduce the heat to medium. Carefully pour in the reserved marinade and boil, scraping up browned bits, until slightly thickened, about 2 minutes. Pour the sauce over the chicken and turn to coat. Eat the chicken drizzled with sauce.

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