Weâ€™ve got nothing against wings, but chicken thighs give you more bang (read: meat!) for your buck. The marinade is sweet with a vinegary tartness; rauchbier adds the smoke factor. Bring it to a boil for a few minutes, and youâ€™ve got dipping sauce. When the weatherâ€™s warm, move the party to the grill!
Makes: 4 to 6 servingsIngredients:
- 2 tablespoons unsalted butter
- 2 cups thinly sliced shallots
- 2 tablespoons minced fresh garlic
- 16 ounces rauchbier or other smoke beer
- 1 teaspoon Worcestershire sauce
- 1⁄3 cup balsamic vinegar
- 1⁄2 cup honey
- 1⁄4 cup brown sugar
- 8 bone-in chicken thighs, skin on
- 11⁄2 tablespoons canola oil
- salt and fresh-ground black pepper
1. In a medium saucepan over medium heat, melt the butter. Add the shallots and cook until translucent, 3 to 6 minutes. Add the garlic and cook until fragrant, less than 1 minute. Pour in the beer, Worcestershire, balsamic, honey and sugar. Cook, stirring frequently, until the honey and sugar dissolve. Bring to a boil, then reduce the heat to a simmer and cook, stirring frequently, until slightly thickened, about 20 minutes. Let cool.
2. Place the chicken in a resealable plastic bag along with half of the cooled marinade. Seal the bag, squeezing out as much air as possible. Reserve the remaining marinade. Refrigerate the chicken at least 4 hours and up to overnight, turning occasionally.
3. Heat the oven to 425 degrees F. Line a rimmed baking sheet pan with aluminum foil and coat with oil.
4. Remove the chicken from the bag and place on the sheet pan without crowding. Drizzle about a tablespoon of the marinade from the bag over the top of each thigh, along with the shallots from the bag. Season the thighs with salt and pepper. Discard the bag and its remaining contents.
5. Place the pan in the oven and roast about 15 minutes. Baste liberally with the reserved marinade. Continue cooking until the thickest part of the thighs reach 165 degrees F, basting every 10 minutes with the pan drippings, about 20 to 30 minutes more.
6. Transfer the chicken to a serving platter, top with the roasted shallots, and drizzle with the remaining reserved marinade.