Fire Beer Marinade
Fire Beer Marinade
The blend of chipotle in adobo, vinegar, onions and beer with pineapple fires up this dish!
6 slices pineapple (rings)
6 Gold Kist Farms‘ boneless, skinless chicken thighs (about 5 ounces each)
12 ounces prepared salsa, for serving
MARINADE
1/2 cup chopped canned chipotle peppers in adobo sauce
12 ounces beer
1 cup onions cut in small dice
2 tablespoons molasses
1 tablespoon kosher salt
1/4 cup balsamic vinegar
1/4 cup cider vinegar
1/4 cup salad oil
To prepare the marinade, combine all ingredients in a bowl; blend well.
Place the pineapple rings and 1/2 cup of the marinade in a 1-quart resealable bag and seal.
Place chicken thighs in a 1-gallon resealable bag and cover with all but 1/2 cup of the remaining marinade. Marinate the chicken and the pineapple rings in the refrigerator for 3-4 hours.
Preheat the grill to 375°F.
Grill the chicken until it is golden brown on both sides and the internal temperature is 165°F, basting with the reserved marinade. While the chicken is grilling, grill the pineapple on both sides to a golden brown.
Place the chicken thighs on a platter with the grilled pineapple on top of or under the thighs. Serve with your favorite salsa. Makes 6 servings.
* Brands may vary by region; substitute a similar product.
The blend of chipotle in adobo, vinegar, onions and beer with pineapple fires up this dish!
6 slices pineapple (rings)
6 Gold Kist Farms‘ boneless, skinless chicken thighs (about 5 ounces each)
12 ounces prepared salsa, for serving
MARINADE
1/2 cup chopped canned chipotle peppers in adobo sauce
12 ounces beer
1 cup onions cut in small dice
2 tablespoons molasses
1 tablespoon kosher salt
1/4 cup balsamic vinegar
1/4 cup cider vinegar
1/4 cup salad oil
To prepare the marinade, combine all ingredients in a bowl; blend well.
Place the pineapple rings and 1/2 cup of the marinade in a 1-quart resealable bag and seal.
Place chicken thighs in a 1-gallon resealable bag and cover with all but 1/2 cup of the remaining marinade. Marinate the chicken and the pineapple rings in the refrigerator for 3-4 hours.
Preheat the grill to 375°F.
Grill the chicken until it is golden brown on both sides and the internal temperature is 165°F, basting with the reserved marinade. While the chicken is grilling, grill the pineapple on both sides to a golden brown.
Place the chicken thighs on a platter with the grilled pineapple on top of or under the thighs. Serve with your favorite salsa. Makes 6 servings.
* Brands may vary by region; substitute a similar product.
Fire Beer Marinade
Reviewed by Unknown
on
2/29/2020
Rating:
Reviewed by Unknown
on
2/29/2020
Rating:
