Beer and Garlic Grilled Chicken

Chicken Freezer Marinades

Juicy, incredibly flavorful grilled chicken is easier than you might think; especially when it starts with a marinade loaded with flavor from beer, garlic, and a sprinkling of herbs. This simple Beer and Garlic Chicken Marinade has become a staple in our house over the past few years. The chicken turns out absolutely perfect; tender and juicy every time.

I used beer in a marinade for the first time when I made the Smoky Chicken and Bacon Burgers almost five years ago. (And yes, those burgers are every single bit as amazing as they sound!) We loved the flavors so much I immediately started playing with a larger batch marinade recipe for grilled chicken.

Here's a tip for NON-BEER drinkers: I'm not a fan of beer myself and I don't much like the taste or smell of it at all. I do however, LOVE this marinade. If you do not typically have beer in your house (and don't want to buy a six-pack just to try a new recipe), I have a tip for you. If you're lucky enough to live near a Trader Joe's, they sell individual bottles of beer for less than $1. (You can thank my awesome little sister for that tip.)

We like to grill a good bit of extra chicken each time we are grilling and then keep it in the fridge for easy lunches, like the salad pictured here. I frequently double this marinade and will grill a huge batch of chicken all at once. We'll quite happily eat it all week by itself, over salads, and in sandwiches and wraps.

Beer and Garlic Grilled Chicken
Yield: 6-8 servings
(printable recipe)

(1) 11 oz bottle dark Mexican beer
3 tablespoons sesame seed oil
5 large cloves of garlic, minced, approximately 1 1/2 tablespoons
1 1/2 teaspoons dried oregano
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
3-4 pounds chicken, I typically use 9-10 boneless skinless chicken thighs

Place the chicken in a gallon size zip-close bag or an airtight container. Stir together the marinade ingredients and pour over the chicken. Seal and turn the bag or container to coat the pieces evenly. Let rest in the refrigerator for 12-36 hours. I try to marinate chicken for a minimum of 24 hours most of the time, because the longer time makes a huge different in the flavor.

When ready to cook the meat, let the chicken rest on the counter for 30 minutes to an hour prior to cooking. Preheat the grill to medium heat. For boneless skinless chicken thighs, cook the meat 6 minutes on each side. Then increase the heat closer to medium-high and cook an additional 4 minutes, as needed. Enjoy!

FREEZER MEAL: Combine the marinade and chicken in a gallon size zip-close bag and freeze them together. When you are ready to cook the chicken, thaw in the refrigerator, allowing the marinade to work it's flavors throughout the meat. Once thawed, cook as described above.

{originally published 1/9/12 - recipe notes and photos updated 5/9/16}

Here are some more marinade recipes you might like:
Very Green Grilled Chicken by Kalyn's Kitchen
Chipotle Chicken Marinade by Barefeet In The Kitchen
Make Ahead Chicken Marinades by Life As Mom
Lemon Soy Marinated Chicken Breasts by The Lemon Bowl
Mojo Marinade by Barefeet In The Kitchen
Honey Buttermilk Roast Chicken by The View From Great Island
Cilantro Lime Chicken by Simply Recipes

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Beer and Garlic Grilled Chicken

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