MICHAELADA CHICKEN

 This spicy, tangy chicken is flavored with — you guessed it — ingredients that make a michelada. This recipe combines beer, Worcestershire, hot sauce and lime for a marinade that results in surprisingly tender meat and a sizzled crust, as well as a sauce that, for obvious reasons, is good enough to drink. Eat the chicken with tortillas, rice and beans or a creamy slaw. The marinade also works well on steak. (For grilling instructions, see Tip.)

Advertisement

Continue reading the main story

---

Ingredients

Yield: 4 servings

• 1(12-ounce) can or bottle of Mexican lager, such as Tecate or Modelo
• 3tablespoons Worcestershire or soy sauce
• 2 to 3teaspoons hot sauce, depending on heat preference
• 1lime, zested and juiced
• 1teaspoon kosher salt (such as Diamond Crystal)
• 1½pounds boneless, skinless chicken thighs or breasts
• 2tablespoons neutral oil, such as grapeseed or canola

Ingredient Substitution Guide

Preparation

1. Step 1

   In a large bowl, stir together the beer, Worcestershire, hot sauce, lime zest and juice and salt. Reserve ½ cup of the marinade and set aside.

2. 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.)

3. 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.

4. 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.

Tip

• To grill, heat a grill to medium-high. Oil the grates. Wipe off excess marinade from the chicken, then grill over direct heat until the chicken is well browned on one side and easily releases from the grates, 4 to 6 minutes. Flip and cook until cooked through, 2 to 5 minutes. (For a gas grill, close the lid between flips.) Set on a plate or platter to rest. On the stove or grill, boil the marinade in a skillet, then pour over the chicken.