Bottle O’ Beer Chicken Thighs - cooking recipe

Ingredients

Marinade
1 (12 ounce) bottle beer, preferably lager
1/4 cup Dijon mustard
3 tablespoons extra virgin olive oil
6 scallions, thinly sliced (white and light green parts only)
2 large garlic cloves, thinly sliced
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon Tabasco sauce
Remaining Ingredients
8 chicken thighs, 5-6 ounces each (with bone and skin)

Preparation

Make the marinade: in a bowl, whisk the marinade ingredients.
Trim the thighs of excess skin and fat; place them in a large zip-lock plastic bag.
Pour in the marinade; press the air out of the bag and seal tightly.
Turn the bag to distribute the marinade; place in a bowl, and refrigerate for 6-8 hours, turning occasionally.
Remove thighs from bag; discard marinade.
Pat dry with paper towels; grill over direct medium heat, skin side down first, until the meat next to the bone is opaque, about 10 minutes, turning every 5 minutes.
Serve warm.