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This simple mustard-and-beer concoction is slathered over pounded chicken thighs and imparts a kick in as little as 30 minutes. Making the meat an even thickness ensures more even cooking.

Mustard and Beer Chicken

2/3 cup coarse-grain mustard

1/4 cup beer

4 cloves garlic, crushed

2 tablespoons olive oil

8 boneless, skinless chicken thighs

Salt and freshly ground black pepper
Combine the mustard, beer, garlic and oil. Pat the chicken dry. Trim any excess fat and season on both sides with salt and pepper to taste. Place the chicken between 2 sheets of wax paper or plastic wrap and, using your hand, a skillet or a rolling pin, flatten it to an even thickness.

Add the chicken to the marinade and toss to combine. Set aside for 30 minutes or cover and refrigerate for up to 12 hours. Scrape any excess marinade from the meat and grill the chicken, turning once, until cooked through, about 4 minutes per side. Makes 4 servings.

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