Honey and Amber Ale Chicken Thighs

So I just realized that this is my 80th blog post. How did that happen? I will definitely have to celebrate when I get to 100. I have a huge backlog of ideas and recipes that I need to make or post. I made an awesome Raison D'Etre Shepherd's Pie the other day. I also had a poll on my blog a few weeks ago about what I should make next so I better get on those beer cookies! There is definitely plenty to work with before I get to 100.

Today's dish is honey and amber ale crispy chicken thighs. I love using chicken thighs. They are flavorful, juicy, affordable, and perfect for crisping the skin. They are also a good size for serving. Not like a huge piece of chicken breast or a tiny little drumstick or wing. The dark meat is more flavorful and they never dry out!

So I had made honey glazed chicken before and thought that a beer would work great in this type of dish. My mind first went to a brown ale but no, I wanted something different. After thinking about it, Bell's Amber Ale came to mind. (I love Bell's. I sometimes want to say that Bell's Two Hearted Ale is my favorite beer ever. But that's like picking a favorite child. And I have favorite beers for all types of different occasions. But yeah Bell's is yummy stuff.) So the amber ale still has some of those caramel malt flavors but also a good amount of brightness. It felt like just the right intensity for the dish.

This chicken is easy to make and requires ingredients that you usually have at home. It really has a lot going for it. The delicious honey beer combo and that super crispy skin. It would be pretty tough to make this taste bad.

  • 8 chicken thighs, skin on bone in
  • 2 1/4 teaspoons salt
  • 3 tablespoons dijon mustard
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon Worcestershire sauce
  • 1 1/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon dried parsley
  • 1 tablespoon olive oil
  • 1/2 cup honey
  • 1 tsp balsamic vinegar
  • 1/3 cup Bell's Amber Ale
  • juice of half a lime

Preheat the oven to 425 degrees. Place the chicken thighs in a baking dish. Combine 2 teaspoons salt, mustard, pepper, Worcestershire sauce, 1 teaspoon garlic powder, onion powder, and parsley in a small bowl. Rub this mixture on both sides of the chicken thighs. Drizzle with the olive oil. Bake in the oven for the 35 minutes.

Meanwhile, combine the honey, balsamic vinegar, beer, lime juice, 1/4th teaspoon salt, and 1/4th teaspoon garlic powder. After the chicken has been baking for 35 minutes, remove from the oven and pour the honey and beer mixture over the chicken. Return to oven and cook for another 20 minutes until the skin looks brown and cripsy.

Beer Battered Avocado Wedges Over Arugula Salad

Here's a little something I made a few weeks ago. Avocados battered in Brooklyn Lager over a tasty arugula salad. You might not normally think to fry an avocado, but let me tell you that it is actually a really good idea. Avocados are already delicious on their own, but beer battering creates a wonderful new texture. The avocado is rich and creamy and the batter is fluffy yet crunchy. It's hard not to finish all of it at once.

To go with my battered avocado, I made a salad of arugula, mango, and red onion, along with a cilantro lime vinaigrette. So many delicious fresh flavors in there. I also tried coating the avocado in panko bread crumbs but I liked how the batter worked more. I experimented with few different beers as well and Brooklyn lager was just right in the batter and as a pairing.

P.S. Look at this! According to the Miami New Times my blog is the number four beer blog in South Florida :D

For the batter:
  • 1 cup beer
  • 1 cup flour
  • 1 tsp paprika
  • 1 tsp garlic powder
  • salt and pepper to taste
  • oil for frying
For the salad:
  • 1 hass avocado, cut into wedges
  • 1 mango, chopped
  • arugula
  • red onion, thinly sliced
For the dressing:
  • 3 tbsp olive oil
  • 1 handful cilantro, chopped
  • Juice of 1/2 lime
  • 1 tsp mustard
  • salt and pepper to taste
In a large bowl, whisk together all of the beer batter ingredients. Heat about an inch of oil in a pan. Place some flour in another bowl. Coat the avocado wedges with the flour and then dip into the batter. Place the coated avocado wedges into the hot pan, flipping after about a minute. When the avocado wedges are golden brown remove and place on plate lined with paper towels. For the salad, whisk together the vinaigrette ingredients and toss with the mango, arugula, and red onion.