Spicy Guinness Marinated Chicken Thighs

Tender, juicy and flavorful, these spicy Guinness marinated chicken thighs tick all the savory boxes for a perfectly delicious prep-ahead main course.

Yes, this is my second chicken thigh recipe in a row. What can I say but right after wings – my favorite part of a chicken – thighs come in a very close second. They are meaty and stay juicy, even if slightly overcooked, something I cannot say for chicken breasts. I'm always afraid of drying those out!

I made this recipe with Guinness stout to celebrate National Drink a Beer Day which I am celebrating with my Sunday FunDay blogger friends. Make sure you scroll down to see links to the recipes everyone else is sharing. 

Spicy Guinness Marinated Chicken Thighs

I used Guinness for this recipe but you can substitute your favorite stout or dark beer. I happened to have a bottle open because I was baking double chocolate Guinness muffins for Muffin Monday. (Check back for that recipe tomorrow!) This recipe is adapted from one on Domestic Fits.

Ingredients  

1 small shallot

3 cloves garlic

1/4 cup or 60ml olive oil, plus extra to oil baking pan

1/2 cup or 120ml Guinness Extra Stout Beer

1/4 cup or 60ml balsamic vinegar

2 tablespoons Worcestershire sauce

2 tablespoons brown sugar

2 teaspoons chili powder (spice mix, not cayenne)

2 teaspoons ground cumin

1 teaspoon fine sea salt

1 teaspoon MSG (monosodium glutamate)

1 teaspoon smoked paprika

1 teaspoon ground black pepper

8 bone-in, skin on chicken thighs

Method

Purée the shallot and garlic with the olive oil in a small food processor.

Add that mixture to a gallon bag along with the dry spices and sugar.

Add in the Guinness, Worcestershire sauce and vinegar. Seal the bag and massage it until the sugar and salt have dissolved and the spices are well mixed. 

 

Add the chicken. Press the air out of the bag and seal so that the chicken is well coated with marinade. 

Marinate for at least 2 hours, or overnight, chilled in the refrigerator. 

When you are ready to cook the chicken, remove the bag from the refrigerator and preheat your oven to 375°F or 190°C. Oil a large baking pan with olive oil. 

Remove the chicken from marinade and put it in the baking pan, skin side up. 

Bake for 45 minutes or until golden and cooked through. 

Pour the marinade in a small pot and gently bring it to the boil. 

Keep it at a low boil for at least 10 minutes, then cook to reduce the liquid by half. 

Use the cooked marinade to baste the chicken regularly as it bakes. 

Remove from the oven and serve warm with any remaining cooked marinade on the side as a sauce. Garnish with chopped green onions, if desired. 

Enjoy! 

It’s Sunday FunDay and as I mentioned above, we are celebrating National Drink a Beer Day. Check out the links below.

• Beer and Garlic Marinated Chicken Breasts from A Day in the Life on the Farm
• Beer Batter Fried Shrimp/Prawns with Green Tahini Sauce from Sneha's Recipe
• Michelada from Karen’s Kitchen Stories
• Spicy Guinness Marinated Chicken Thighs from Food Lust People Love
• Wisconsin Beer Cheese Soup from Amy's Cooking Adventures

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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