Sunshine Chicken
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Sirachi and fresh herbs blend with a summery lager for a nice marinade for chicken. George LeClaire | Staff Photographer
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
