Categories: Beer, Chicken, Grill, Main Dish

Ingredients

• Marinade:
• 1 (12 ounce) bottle beer, preferably lager
• 1/4 cup Dijon mustard
• 3 tablespoons extra virgin olive oil
• 6 scallions, thinly sliced (white and light green parts only)
• 2 large garlic cloves, thinly sliced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon Tabasco sauce
• Remaining Ingredients:
• 8 chicken thighs, 5-6 ounces each (with bone and skin)

Directions

1. Make the marinade: in a bowl, whisk the marinade ingredients.

2. Trim the thighs of excess skin and fat; place them in a large zip-lock plastic bag.

3. Pour in the marinade; press the air out of the bag and seal tightly.

4. Turn the bag to distribute the marinade; place in a bowl, and refrigerate for 6-8 hours, turning occasionally.

5. Remove thighs from bag; discard marinade. Pat dry with paper towels; grill over direct medium heat, skin side down first, until the meat next to the bone is opaque, about 10 minutes, turning every 5 minutes.

6. Serve warm.

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