Recipe: Gregg’s Beer’d Chicken
I love making this chicken ahead of time (and lots of it all at once as it lasts nearly a week and can be easily reheated). And bonus – it’s just as delicious when eaten hot as a main course or cold when cut into chunks for use in a lunch or dinner salad. You can also make this for friends, as they’ll be astounded how delicious this healthy meat entrée is.
I use chicken thighs instead of chicken breasts because I find the thighs offer a richer and moister flavor. Yes, there are a few more calories from fat in the thighs, but these aren’t the kind of calories that get us into any trouble. I also leave the skin on for some bonus flavor (both while cooking and while eating). If you’re on a very strict plan, you can remove the skin, but do so after cooking so you still get the benefits of the flavor.
6 – 12 Large Chicken Thighs with Skin
1 Bottle of Beer
Put Chicken Thighs into a large pot (bone down, skin side up).
Next, pour a bottle of beer over the chicken thighs. Yes, it’s that easy.
Next, place a lid on the pot (preferable one that allows a minimal amount of airflow) then place on the pot on the stovetop – at the lowest heat.
Cook on the lowest possible heat for about 4 hours (until chicken is cooked through).
While chicken is cooking, prepare a large broiling pan. I like using nonstick aluminum foil in addition to the pan to make clean-up easy.
Next, remove chicken from liquid and place on a broiling tray, skin-side-up (AKA bone-side-down).
Place tray under the broiler for approximately 8 minutes (on ‘High’).
After 8 muntes, remove the chicken from the broiler. Allow chicken to sit for a few minutes. Then… Ta-da! It’s ready to serve (or store in fridge for future use)!
6 – 12 (depending on the number and size of the thighs)
For me, a common evening meal will include 1 piece of Beer’d Chicken (wrapped in nonstick aluminum foil, sprinkled with a splash of Balsamic Vinegar and warmed up in the oven on very low heat for approximately 20 minutes if coming from the fridge) along with steamed green beans (sprinkled with Granulated Garlic and Pepper) and a 1/2-cup of sliced Grape Tomatoes.
Another option is to serve the chicken with my ‘Fresh Veggie Side Salad’ recipe for a winning (and complete) meal. Your taste buds will thank me for it! If you’d like the recipe for the side salad, Click Here.
I promise that although it takes a little time, this recipe is super easy, super delicious and super healthy. (That’s 3 ‘Supers’ for crying out loud!) If or when you try this recipe, let me know how it turns out for you! Or better yet, invite me over! Bon Appétit!
Love new recipes for Robin to make us!!!
Can Robin make some for me, too? 🙂
That will definitely be worth trying since I love doing a big batch on Sunday to carry me through the week.
I like doing the same thing, Susan. The less work (cooking wise) during the week, the better!
love you to share your recipe im reading now on mydish.co.uk and you may add a link returning to your site.
I finally got a chance to make up a batch of Gregg’s Beer’d Chicken and it turned out great! The hardest part was living with the aroma for 4 hours, but I got through it and thoroughly enjoyed it, along with your ever favorite french green beans. Thank You!
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Greg- any advice of a substitute for the beer? My fiancee is 1 year sober and I don’t want to give her any temptations. Thanks!
The alcohol content actually leaves the recipe during the cooking process, Bob. But if you’re worried about the actual hint of flavor (which I would understand), try substituting this: 12 oz. of filtered water, mixed with 1 tbs Granulated Garlic, 1 tbs Balsamic Vinegar, 1 tsp Chili Powder and some fresh black pepper (mix it together before pouring over chicken). Then follow directions as indicated.
Mmmmmmm YUM!!!! Thankyou for the awesome recipe and I think it MUST go with the side dish shown. I love color in my food (vitamins)