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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Roasted Chicken Thighs with Stuffing

These succulent roasted chicken thighs are baked on top of the stuffing, so it gets basted with chicken juice while the chicken turns golden. Divine. 

This is a dish that I make when I’m tired of the typical starchy sides of rice, potatoes and pasta. A lot of people only think of stuffing only when it’s turkey time but, boy, howdy, it goes so well with chicken! You don't have to wait for Thanksgiving or Christmas to make stuffing. Really. Don't wait. Life is too short. 

This is a family favorite for us, all year round. I hope it will be one of yours too.

Roasted Chicken Thighs with Stuffing

I have no idea where they got to but I either didn’t take photos of making the stuffing or I have somehow misplaced them. It’s pretty easy though and basically the same instructions as my regular bread dressing recipe, which does have photos, here: Buttery Baked Bread Dressing  But any questions, please leave me a comment and I will endeavor to respond promptly!

Ingredients

For the chicken:

4 chicken thighs, boneless, skin on

fine sea salt

freshly ground black pepper

cayenne

poultry seasoning

olive oil for drizzling on before baking

For the stuffing:

6 slices sandwich bread, cubed

1 small onion, diced

2 ribs celery, diced

2 tablespoons butter, plus extra for the casserole dish

fine sea salt

freshly ground black pepper

2 teaspoons poultry seasoning

1/4 teaspoon cayenne

1 cup or 240ml chicken stock

Optional garnish: chopped parsley

Method

Season the chicken thighs with a generous sprinkle of salt, pepper, cayenne and poultry seasonings. Set aside. 

In a large pan, melt the butter over medium heat and cook the onions and celery until they are soft and translucent, stirring occasionally. Add a good pinch of salt, a few grinds of black pepper, along with the poultry seasoning and cayenne.

 

Set your oven to preheat at 350°F or 180°C and butter your favorite casserole dish.

 

Put the bread cubes in a large mixing bowl and pour the seasoned buttery celery and onions over them. Use two spoons like salad tongs to toss and combine.

 

Add the stock and toss again to combine.

 

Check for seasoning and stir in more salt and pepper as needed. Depending on the saltiness of your stock, you might not need much (or any) salt.

 

Pour the mixture into your buttered casserole dish and nestle the seasoned chicken thighs skin side up on top of the stuffing. Spread the skin out so it can all get crispy. This is one of the best parts!

Give it a drizzle of olive oil. 

Bake in the preheated oven for about 45 minutes or until the chicken is golden brown and cooked through. If it starts to brown too much before it’s cooked, you can cover the baking dish with foil. 

Remove from the oven and serve hot. Garnish with chopped parsley, if desired.

Enjoy! 

Welcome to the 20th edition of Alphabet Challenge 2025, brought to you by the letter T. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the T recipes below:

• Jolene’s Recipe Journal: Tomato Tortellini Soup
• Karen’s Kitchen Stories: Tangerine Ricotta Cookies
• Food Lust People Love: Roasted Chicken Thighs with Stuffing
• A Messy Kitchen: Blueberry Buckle Tassies
• Sneha’s Recipe: Thakkali Chammanthi /Tomato Chutney
• Palatable Pastime: Pass Around Macaroni and Tomatoes
• Blogghetti: Thanksgiving Turkey Veggie Platter
• Culinary Cam: Bitter Orange and Blackberry Thumbprint Cookies
• A Day in the Life on the Farm: Michigan End of Summer Harvest Salad
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Budget-Friendly Chunky Potato Soup with Thyme
• Mayuri’s Jikoni: Mini Taco Salad Cups

Here are my posts for the 2025 alphabet challenge, thus far:

A: Roasted Asparagus Soup

B: Blistered Sugar Snap Peas

C. Jersey Royal Chicken Chorizo Traybake 

D. Small Batch Dried Apricot Jam 

E. Whipped Espresso Cream 

F. Fish Sauce Roasted Chicken 

G. Extra Herby Gremolata 

H. Smoked Herring Spread 

I.  Fresh Cherry Ice Cream 

J. Small Batch Strawberry Jam 

K. Kiwi Tomato Feta Salad 

L. Lobster Butter 

M. Milk-Roasted Chicken 

N. Nocciolata Swirl Meringues 

O. Jersey Octopus Ceviche 

P. Easy Pastina Soup 

Q. Shrimp and Quail Egg Garden Salad 

R. Celeriac Mash with Scallop Roe Butter 

S. Fresh Scallop Sashimi 

T. Roasted Chicken Thighs with Stuffing – this post! 

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Oaty Honey Cookies

Sweet and crunchy on the outside, chewy on the inside, these golden oaty honey cookies are perfect with a cup of tea or coffee at breakfast or snack time. 

Our younger daughter arrived for a visit last week and when we picked her up at the airport, she raved about the oat cookies she was give on board the last flight. 

Her chief reason for liking them was that, while they had tasty oats, they didn’t have any “bits” because the oats seemed finely ground. These oaty honey cookies were my attempt to recreate those, but with nicer ingredients. I looked up Walker’s Crumbly Golden Oat Biscuits (British brand!) and noted that they contained canola and palm oil, golden syrup, sugar and flour. 

I switched out the oils for butter, syrup for honey and used brown sugar and whole wheat flour instead of white. Did these cookies taste like the Walker’s ones? They did not. Were they delicious? Absolutely. And I am grateful for the inspiration.

Oaty Honey Cookies

This recipe makes about 20-22 cookies, depending on the size you make them. The dough will spread out so chilling it first and leaving enough space between them in the pan is crucial. I recommend chilling the dough for at least 30 minutes.

Ingredients

2/3 cup or 50g porridge oats 

1 cup or 120g whole wheat flour 

2 tablespoons dark brown sugar

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon fine sea salt

1/4 cup or 57g butter, melted and cooled

1/4 cup or 60ml honey

2 tablespoons milk

1 teaspoon pure vanilla extract

Method

Measure your oats then use a small food processor to turn them into flour. 

In a large bowl, combine the oats, flour, baking powder, and salt. 

In a smaller dish, whisk together the butter, honey, milk and vanilla.

Add the honey mixture to the dry ingredients and stir to incorporate. 

Chill, covered with cling film, for 30 minutes in the refrigerator. 

When the chilling time is coming to a close, preheat your oven to 350°F or 180°C and prepare a baking pan by lining it with baking parchment or a silicone mat. 

Separate the cookie dough into even pieces. (I’m anal like that so I weighed my dough and each ball was 17g.) Roll them into a ball with damp hands. Press gently onto the baking parchment or silicone.

 

Repeat until all of the dough is used, leaving 6cm (2 inches) between each cookie to allow for spreading.

Bake for 12-14 minutes, or until golden. Remove the pan from the oven and let the cookies cool on the pan for 10 minutes.

 Carefully lifting them off with a spatula and let them cool fully on a rack. 

Brew yourself a cup of tea and enjoy! 

It’s Sunday FunDay and, since it’s September, we are celebrating National Honey Month by sharing recipes with honey. Many thanks to our host, Camilla from Culinary Cam. Check out the links below. 

• Baked Brie With Honey by Mayuri's Jikoni
• Honey Almond Milk Iced Latte by Amy's Cooking Adventures
• Oaty Honey Cookies by Food Lust People Love
• Peach Bruschetta with Hot Honey by A Day in the Life on the Farm
• Smashed Figs with Sesame and Honey by Culinary Cam
• Winter Bahar by Sneha's Recipe

 

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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