Beer & Honey Roasted Chicken Thighs
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I had a bad city day today. Don’t get me wrong, I absolutely love New York City! (What kind of crazy person would move to another country, far away from her family, to hate the place where she now lives?) However, the city does drive me insane sometimes. Ok, very often! So I can say I have a love/hate relationship with it. And I know my husband feels the same way. It doesn’t help that I work in the middle of Times Square, where all the tourists are… Sigh…
The problem today was… guess?!?… traffic! Which is one of my main complaints about the city. Along with tourists, but I guess you know that already! But why don’t you take the subway?, you might ask. Well, several reasons. The main reason right now is my herniated disc. Tim has been driving me so I don’t have to walk that much since it’s very painful. I know I shouldn’t be working as a bartender either, but bills gotta be payed, right? (Especially that $165 energy/gas bill! Ugh!) Also, MTA is not the most reliable source of transportation either. I’ve been stuck in a train underground for more than 30 minutes more than once! Anyway, long story short, here was some kind of Climate March thing and they blocked all the streets that would make it possible for me to get to work. So I never got there and missed a shift! Which is especially painful when we can’t afford me to miss shifts at work at the moment. I was so frustrated/angry/pissed/fuming/add bad feelings here!
So what did I do to calm down and feel better? Sprayed some Rescue Remedy on my tongue (that’s my new thing to handle stress!) and went to Barnes and Nobles to drink a Pumpkin Spice Latte and do shopping therapy.
“But you just said you’re broke!”
I know! But who could resist those? I promised myself just one book! That turned into two, with the excuse that it’s my birthday next week. And then I was on my way to pay and found the bargain priced books shelf and couldn’t resist $7 dollars cookbooks!
So now I’m back at work – I made it to the second shift! Yay! – obsessing about going home and not spending any more money. Thankfully we have leftovers of this amazing, simple and INEXPENSIVE dish I made yesterday. It was a hit and it probably costed me less than $5 since I got the chicken thighs on sale! Other than that I just had to buy the beer, ’cause I had the rest in my fridge/pantry.
But let’s say you also have a bad day but you don’t have any delicious leftovers in your fridge to comfort you? My friend, this dish is as easy as putting everything in a cast iron (or baking dish) and popping it in the oven! It couldn’t get any easier than that. I mean, you could get take out… But that would be expensive and not as delicious as this homemade chicken! It gets better if you marinate it for an hour or so, but if you don’t have time, you can totally just toss everything together and bake it right away. I’ve done it before and it was still amazing!
By the way, I used chicken thighs WITH skin and bones because they were the ones on sale. Also, lots of people seem to believe they have more flavor. They were indeed really flavorful and moist. However, if you wanna use skinless/boneless chicken thighs, go ahead! And then let me know how it turned out! :) I really love when I hear from you guys! It makes my day! (Bonus points if it comes with a picture!!)
Hope you guys have a fantastic week, full of delicious food!
Beer & Honey Roasted Chicken Thighs
Yield:
4
Prep Time:
5 minutes
Cook Time:
1 hour 30 minutes
Total Time:
1 hour 35 minutes
Ingredients
- 4 chicken thighs (I used the ones with skin and bones)
- 1 bottle stout beer
- 2 Tbsp honey
- 1 Tbsp Dijon mustard
- 1 tsp corn starch
- 4 cloves of garlic, minced
- 1/3 cup chopped fresh parsley
- Salt and pepper to taste
28 Comments on “Beer & Honey Roasted Chicken Thighs”
wow my friend this chicken looks AWESOME! So delicious and flavourful!!! Love love love this!
This post sounds like my week last week! Just nothing going your way. But this chicken does look like a fantastic remedy!! I’ll for sure have to try it out :)
Thanks, dear! The chicken was indeed a great remedy! :)
I am seriously impressed with how delicious these chicken thighs are.. never would have thought to add beer to a marinade before. I definitely need to make the recipe, thanks for sharing it!
I love cooking with beer! :) Thanks for stopping by, Thalia!
Wow – those look absolutely delicious! I’m always getting bored with plain old chicken – this would be a great way to break the rut!
Thanks, Alessandra! I also can’t stand boring chicken. I always say that chicken can’t taste like chicken! lol
I’m so saving this for later! love the site!
Thank you, Mario! :)
I cooked 4 large bone-in thighs at the heat you suggested, and after the first 45 minutes they were definitely done and I took them out. They were cooked all the way through and delicious, but I can’t imagine putting them in for a second 45 minutes because they would have come out as charcoal bricks.
Hi Ran! I’m glad they were delicious! It’s always wise to keep an eye on the oven, since oven temperatures vary. :) I bet if I make this in my new oven (I have an electric oven now), I’ll come up with a different cooking time.
I enjoy finding new good and easy recipes without strange ingredients. Will try these. Thanks !
Thanks, Shirley! I hope you enjoy it!! ♥
I made these last night and served it along side roasted rosemary potatoes. It was absolutely delicious! My boyfriend said that if he was on his deathbed and could only have one more meal, he’d request this one!
I added about 3 tablespoons of worchestire sauce to the marinade and nestled large chunks of onions into the cast iron pan alongside the chicken thighs. So good – I’ll be making this again!
I made these last night and served it along side roasted rosemary potatoes. It was absolutely delicious! My boyfriend said that if he was on his deathbed and could only have one more meal, he’d request this one!
I added about 3 tablespoons of worchestire sauce to the marinade and nestled large chunks of onions into the cast iron pan alongside the chicken thighs. So good – I’ll be making this again!
I notice the picture shows hind quarters, not just thighs. I’m assuming that your cooking time is for hind quarters? It looks delicious!! Can’t wait to try :)
I’m making these tonight! I already have the chicken in the marinade. I used Apricot Hefeweizen. I’m using boneless/skinless thigh just because that is all I have right now. I have picky eaters that won’t eat chicken on the bone. (Crazy kid!) but I’m super excited. It already looks awesome! I’m going to serve it with mashed potatoes and gravy.
Will the skin still be nice and crispy if you cook it in a baking dish and should I sear it first in a pan?
Hi Minke! I don’t sear it in a pan before baking, but I suppose you could do that for extra crispiness. That would also cut the time the chicken has to be in the oven, as I leave it there until it gets crispy. If you sear it in the pan, I would cut oven time to 20 min per side or until a thermometer reads at least 165F degrees!
My boyfriend and I made this recipe last night using boneless, skinless chicken thighs and Left Hand Brewing’s Milk Stout – and OMG it was AMAZING!!! (Not to mention it made the apartment smell mouthwateringly delicious!). Thank you so much for sharing this recipe! We’re definitely adding it to our regular rotation of weekday easy & delicious “go-to” dishes!
Here’s a link to 2 photos!
https://postimg.org/image/5cdrubys1/
https://postimg.org/image/k9m8vcc0h/
They look amazing, Katherine. I haven’t made these chicken thighs in a while and you had me drooling!
Thanks for taking the time to leave me a feedback! I really appreciate it! <3
Great great simplilicious recipe! My chicken needed 30 min each side (new electrical Bosch).
Cheers!
Made this dish for dinner tonight. It was awesome. My husband went to bed saying how savory it was. Will definitely make this again
Hi Quan,
Oh, I’m so glad you enjoyed it. It’s my husband’s favorite. :)
Thanks for taking the time to stop by and leave feedback. I appreciate it!
Best, Olivia
Made this tonight and can’t wait to try it (letting my chicken rest as I write this comment).
With all the left over stout “sauce”, could you perhaps reduce it and use it on the chicken afterwards? (i.e. a stout gravy, of sorts).
Has anyone tried doing this?
Thanks for the recipe.
This recipe was a hit! Thank you!
Do you discard the marinade before cooking the chicken?
Definitely will try this!