Yesterday I was at the grocery store and once again, I discovered they were sold out of boneless, skinless chicken thighs. I asked the butcher if there were more in the back, she looked, but alas, they were out.
It seems to me the ubiquitous boneless, skinless chicken breast is slowly losing a bit of ground to the similarly prepared chicken thigh. I never was one for dark meat until I realized just how moist thighs cook up on the grill. Unlike chicken breasts, which can turn a bit tough on the grill, thighs stay tender and juicy.
This marinade cooks up chicken thighs beautifully. Enjoy the meal while knowing that the chicken you are eating is still very healthful. If you do not want to marinate or cook your chicken with alcohol, substitute broth or even apple juice for the beer.
Chicken Thigh Mexican Marinade
1 cup beer
Juice of 3 limes
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
4 cloves garlic, crushed (you can even leave the skins)
1 tablespoon honey or brown sugar
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon paprika
½ teaspoon dried oregano
½ teaspoon salt
Combine all ingredients well in a large freezer bag. Add the chicken. This makes enough marinade for 1-4 pounds of chicken.
Marinate for several hours or overnight. Remove from the bag and grill the chicken over medium high heat for about 5-6 minutes per side, or until no longer pink in the middle.