Mama Taney’s Drunken Chicken Marinade & Emergency Chicken

July 15, 2019

 

A beer marinade for chicken was the runner-up winner of the last blog poll, and since the votes ended up being pretty tight, I thought I’d go ahead and go with this recipe. After all, it is grilling season and you can’t have BBQ all the time. Ok, ok, don’t kick me out of the South for saying that! But really, grilled chicken is amazing and fun and relatively easy so this recipe is kinda a must have. Plus, at the end of this I promise to share with you my super easy tip for marinating chicken. When I was searching for recipes to use, I stumbled upon the recipe for “The Best Chicken Marinade” from the blog Add A Pinch. Her recipe allows you to use different juices, but we’re all about the beer & booze here, so this version is just that - a beer soaked chicken. Hence the “Drunken Chicken” title. So let’s get to it!

 

Ingredients: ½ cup olive oil 1 tsp sea salt ½ tsp ground black pepper ½ tsp paprika ½ tsp cumin 3 cloves garlic, chopped ½ onion, chopped 3 tbsp dried parsley 1 ½ cups beer - we used a Belgian Dark Strong.

 

Directions:

 

1) Like most marinades, making this is really simple. Mix all your ingredients together in a bowl. Your beer may foam up some, so when picking what size bowl to use, err on the side of bigger. Just whisk everything together nicely. Easy peasy.

 

2) You could put this into a covered dish, but I find that Ziploc bags are my friend here (*see notes & tips below). Put your chicken into the bag, then pour the sauce over. Close the bag, squeezing out as much air as possible, and give it a nice “massage” to help the sauce evenly distribute over the the chicken.

 

3) Let the chicken marinate in the fridge for at least an hour, preferably overnight, but no longer than 48 hours. 4) Grill your chicken. Or cook it in the oven. But, it is summertime, so grill your chicken!

 

Notes & Tips: I can never remember to take chicken out in time to thaw it, marinate it, and then cook it. I mean, really, it is a problem. We either had to eat it without the marinade or it would be funky and old because I forgot about it in the fridge. Thankfully, I found another way and this is why Ziploc bags have become my friend: when you first buy your chicken and bring it home, go ahead and divide it up into the portions you need & place them in Ziploc bags. This recipe works for 5 pounds of chicken. If it is just you, you’ve got chicken for a while. If you’re feeding a family, this is dinner … and you’ll still need sides.

 

Make up your marinade and then pour it over the chicken in the bags as the recipe calls for. Label and date the bags. Then pop those babies into the freezer. The chicken will marinate as it freezes. When you are ready and in the mood to eat it, simply take it out in the morning or by early afternoon if you’re using a nice, warm water bath for it to thaw in. The chicken will continue marinating more as it thaws.

 

Viola! With truly minimal ahead-of-time prepping, you’ll have marinated chicken ready the same day. We call this procedure “Emergency Chicken.” As in “oh crap, what are we going to have for dinner tonight??” and “I don’t know, what do we have we could eat??” You know that routine. Well, problem solved because now you’re having “Emergency Chicken” and it is good. But you don’t have to call it Emergency Chicken if you don’t want to. I know, it sounds kinda strange.

 

Also, don’t hesitate to try this recipe with different styles of beers. We used a Belgian Dark Strong because that was what we had on tap. It’d go nicely with anything like a Pale Ale, Saison, IPA and so on. Maybe not a stout or a porter, but other than that, experiment & have fun!

 

 

 

 

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