Bottle o’ Beer Chicken Thighs


by: Debbi

What to look for in Chicken? Any chickens you buy should have skins that fit their bodies well, not spotty or shriveled or too far overlapping.


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serves: 4

8 chicken thighs [with bone and skin] (5-6 ounces each)


1 bottle (12 ounces) beer, preferably lager

1/4 cup Dijon mustard

3 tablespoons extra virgin olive oil

6 scallions, white and light green parts only, thinly sliced

2 large garlic cloves, thinly sliced

1 tablespoon Worcestershire sauce

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon Tabasco® sauce

Nutrition Facts
Bottle o’ Beer Chicken Thighs

Servings Per Recipe: 4

Amount per Serving

Calories: 748

  • Total Fat: 54 g
  •     Saturated Fat: 13.5 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 238.2 mg
  • Sodium: 1031.7 mg
  • Total Carbs: 7 g
  •     Dietary Fiber: 1.2 g
  •     Sugars: 1.1 g
  • Protein: 50.6 g

how is this calculated?

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1.  To make the marinade: In a medium bowl, whisk the marinade ingredients.

2.  Trim the thighs of any excess skin and fat. Place in a large, resealable plastic bag and 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 to 8 hours, turning occasionally.

3.  Remove the thighs from the bag and discard the marinade. Pat dry with paper towels and grill over Direct Medium heat, skin side down first, until the meat next to the bone is opaque, about 20 minutes, turning every 5 minutes. Serve warm.

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