This delicious, citrusy chicken is reminiscent of pollo a la parilla, served at grill shacks on the beaches of the Yucatán. Our version has a medium spiciness, so add more or less chilis to your liking. Serve with fresh Avocado and Black Bean Salsa, chips and your favorite brew.
Serves: 6
Difficulty: easy
Prep time: 20 min
Cook time: 20 min
Special tools: metal skewers
Ingredients
Chili and Beer Grilled Chicken Thighs
2 limes, juiced
1 orange, juiced
1 ea cherry bomb pepper and jalapeño, seeded (more or less to taste; for hotter marinade, add a seeded habanero)
1/2 bunch cilantro, stems removed
1 T salt
2 t black pepper
1/4 c hot sauce; more or less to taste*
1 T brown sugar
2 T garlic
1 T cumin, ground
1 t coriander, ground
1 c IPA or hoppy beer *
1 c extra virgin olive oil
3 lb boneless, skinless chicken thighs, cut into large chunks
Avocado Black Bean Salsa
10 oz fresh or frozen corn kernels
1/2 med red onion, chopped fine
1 jalapeño or other chili, seeded and diced fine
1 lg avocado, pitted, peeled and diced
1/4 c cilantro leaves, rough chopped
1, 15 oz can black beans, drained and rinsed
1 red bell pepper, seeded and diced
3 T extra virgin olive oil
2 T fresh lime juice (plus more as desired)
1/4 t ea salt and black pepper (more to taste)
Steps
Chili and Beer Grilled Chicken Thighs
For marinade, combine all ingredients, except beer and olive oil, in processor or blender. Add beer all at once, and while processor is running, drizzle in oil. Pour marinade over chicken and refrigerate a minimum of 4 hours up to overnight. Remove chicken from marinade. Skewer chicken thighs (metal skewers are recommended as wooden skewers will likely burn over high heat). Grill over medium-high heat to mark thighs. Baste chicken generously with marinade and turn down heat to medium-low, moving to indirect heat on grill; close grill cover/lid and cook slowly until internal temp reaches 165º, approx. 15 min. Remove from grill and serve immediately with more hot sauce and Avocado Black Bean Salsa.
Avocado Black Bean Salsa
Combine all ingredients; taste and season. Serve immediately.
* To make this recipe gluten-free friendly, omit beer or use gluten-free beer.
