Beer is the best thing that can happen to chicken. High quality beer made from malt and hop gives the meat beautiful, shiny color and makes it very soft and scrumptious. Don’t worry, the bitter taste of beer won’t leave its mark on the thighs, you’ll just meet with a fine and light aroma. Use thighs with skin and bones because they have more flavor and moisture. Serve with some green salads and/or mashed potatoes for a complete meal.
- 6 chicken thighs
- 200 ml (~3/4 cup) beer
- 2 garlic cloves
- 1/2 tsp marjoram
- 1/2 tsp pepper
- 1 tsp paprika
- 2 tbsp oil
Wash and wipe dry the thighs. Salt and place them into a bowl.
Mix together oil, paprika, marjoram, pepper and crushed garlic. Pour the marinade over the thighs and rub into the meat to cover evenly. Chill for 20 minutes.
Place the thighs, skin side down, into a small pan. Pour in the beer and start to roast at 180°C / 356°F. During roasting baste the thighs with the beer from time to time. At halftime (after about 30-40 minutes) turn the thighs upside down and keep basting. For the last 10-15 minutes increase the heat to 210°C / 410°F and roast until golden brown and crispy.