This spicy, tangy chicken is flavored with — you guessed it — ingredients that make a michelada. This recipe combines beer, Worcestershire, hot sauce and lime for a marinade that results in surprisingly tender meat and a sizzled crust, as well as a sauce that, for obvious reasons, is good enough to drink. Eat the chicken with tortillas, rice and beans or a creamy slaw. The marinade also works well on steak. (For grilling instructions, see Tip.)
- Serves: 4 persons
- 1(12-ounce) can or bottle of Mexican lager, such as Tecate or Modelo
- 3tablespoons Worcestershire or soy sauce
- 2teaspoons to 3 teaspoons hot sauce, depending on heat preference
- 1lime, zested and juiced
- 1teaspoon kosher salt (such as Diamond Crystal)
- 1 ½pounds boneless, skinless chicken thighs or breasts
- 2tablespoons neutral oil, such as grapeseed or canola
Step 1In a large bowl, stir together the beer, Worcestershire, hot sauce, lime zest and juice and salt. Reserve 1/2 cup of the marinade and set aside.
Step 2Pat the chicken dry. If thickness varies greatly, pound to an even thickness. Add chicken to the marinade in the large bowl and set aside for 30 minutes at room temperature, or refrigerate for up to 3 hours. (Bring to room temperature before cooking.)
Step 3Heat the oil in a large nonstick skillet over medium-high. Wipe off excess marinade from the chicken with your hand or a paper towel. Add the chicken to the skillet and cook until the chicken is browned and releases easily from the pan, 5 to 7 minutes. Flip and cook until cooked through, 2 to 5 minutes. Transfer to a plate or platter to rest.
Step 4Reduce the heat to medium. Carefully pour in the reserved marinade and boil, scraping up browned bits, until slightly thickened, about 2 minutes. Pour the sauce over the chicken and turn to coat. Eat the chicken drizzled with sauce.