Grilled Chicken Thighs with Honey, Garlic, and Blanche de Chambly Beer

Beer

servings

Minutes

In this summery honey and garlic grilled chicken, Blanche de Chambly, a wheat beer with notes of citrus, mild spices, and cereals, perfectly enhances the lemony brightness of the marinade while balancing the sweetness of the honey and richness of the butter.

Whether you're planning a dinner with friends, a relaxed weekend lunch, or your next Saturday night feast, this recipe checks all the boxes: flavourful, simple, and a perfect match with beer.

Category

Main dishes

A collaboration with

Samuel Joubert

Le Coup de Grâce

Ingredients

For the chicken marinade:

900 g (2 lb) boneless, skinless chicken thighs
1/4 cup Blanche de Chambly beer
1/3 cup (125 ml) olive oil
Juice of one large lemon
3 tbsp honey
1 tbsp soy sauce
1 tbsp Dijon mustard
2 tsp smoked paprika
1 tsp dried oregano
5 garlic cloves, finely chopped

For the honey garlic butter:

1/4 cup (60 g) butter
2 tsp finely chopped garlic
2 tbsp honey
2 tsp chopped fresh parsley

Steps

In a large bowl, combine all marinade ingredients. Season with salt and pepper, and mix well. Add the chicken thighs and stir to coat evenly. Cover and refrigerate for at least 1 hour, ideally 4 to 6 hours. Keep the marinade chilled.
In a small saucepan, melt the butter over low heat. Add the garlic, honey, and parsley, then season with salt and pepper. Stir until everything is melted and fragrant (about 2 minutes). Remove from heat and keep warm.
Preheat the BBQ to high heat and oil the grill. Thread the chicken onto skewers and grill for 8 to 10 minutes, turning halfway through, until fully cooked and lightly golden. Generously baste with the fresh marinade during grilling.
Drizzle the skewers generously with the honey-garlic butter just before serving!

Santé! Cheers!