Sunshine Chicken

1 bottle (12 ounces) lager (such as Baderbräu Lawnmower Lager)

3 tablespoons extra-virgin olive oil

1 tablespoon soy sauce (or 1 teaspoon kosher salt)

1 teaspoons sriracha

Juice of 1 lime

3 tablespoons granulated maple sugar (or 3 tablespoons brown sugar)

3 tablespoons Dijon mustard

3 cloves garlic, smashed

½ teaspoon ground black pepper

1 teaspoon ancho chili pepper

1 teaspoon cumin

2 tablespoons fresh cilantro, finely chopped

1 teaspoon fresh basil, finely chopped

1 teaspoon fresh oregano, finely chopped (or Mexican oregano)

2 pounds bone-in, skin-on chicken thighs (or breasts or drumsticks)

Combine all the beer and all the herbs and spices in a large stainless bowl; make sure sugar dissolves. Add the chicken pieces and submerge, coating thoroughly. Cover, or pour into a 1-gallon heavy duty zip-seal bag. Place the bag in a clean bowl just in case. Refrigerate on a low shelf for at least 4 hours.

Grill over direct heat (lump wood charcoal preferred) until juices run clear and meat is no longer pink.

Serves six.

Rob Sama, owner Baderbrau Brewery

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