Goode Goodness: Best. Chicken. Ever.

I am on a cooking kick and therefore a food bloggin' kick this weekend. So, I finally documented my very favorite chicken recipe EVER. 

Bottle o' Beer Chicken Thighs from one of my favorite Weber cookbooks.

FYI-Weber status: LOVE the cookbooks, hate the restaurant and never owned the grill.

Now, ya might notice that their picture looks a tad different than mine...Why you might ask???
 
Let's do a multiple choice:
 
A.) I wasn't available to make the recipe for them so their chef had to fill in for me.
B.) I used skinless-boneless thighs, while they used regular thighs with the skin on
C.) Their professional photographer was delayed at the airport and could not make the photo shoot for this blog.
D.) All the above
 
You know the routine here.  I don't give answers... you will just have to live in suspense.  Harsh, I know.
 
So, ya start with a can of beer. I know it says bottle.  But Puddie drinks cans--so I go with what I got.
 
 

 
HOLD IT-- now, I know there are some tea-totalers out there.  I am pretty much one myself... if you don't count the occasional glass of red wine. 
 
Fact is I hate beer.  It smells nasty-- however-- it is heavenly to cook with. So go with me here. Pour a can of beer into a mixing bowl.
 

Then you take a hand full of green onions and chop them up.

Toss the onions in the bowl with the beer.

Now ya got some happy onions ;)

Add some Kosher Salt.  I heart Kosher Salt. If you don't gots you some--get some... If for no other reason than it makes you look super cool when you sprinkle it on ;)

Then add some minced garlic

And then a couple splashes Worcestershire shherrecherer sauce.... who the HECK can say that word anyhow.  Bad marketing if ask me.  From now on I ordain it "Shire Sauce".

And then a splash of hot sauce

Note for the "heat weak" like myself: Don't accidentally add too much hot sauce trying to get the perfect camera shot.  It ain't worth it...

Then add about 1/4 cup of mustard.  You pick the flavor... it's all good.

Then grab your chicken.

 
I choose to use Boneless Skinless Thighs. They are heavenly and much lower in fat than their skin-on counterparts.  You can use breasts if you like--but watch them closely on the grill or they will dry out fast.
 
So dunk your birds in your special elixir.
 

 
and wait. Weber says 8 hrs I think.  I wait 20-30 minutes...lol.
 
Then pop 'em on the grill.
 

Note: Weber can teach you all about direct and indirect heat. 

Me, not so much. I like mine crispy, so hot is typically my "method"

Please excuse my pitiful grill.  It gets the job done though ;)

I grill the chicken about 15 minutes on each side--paying special attention to the hot spots on my grill and the size of the thighs.

This chicken KICKS BUTT. Seriously.

No kiddin'. I'd rather have it than any other chicken.

Yummo! ;)

Stay tuned for more food bloggin'.  I hope to record many of our family's favorite holiday dishes next week and share in the coming weeks.
 
And, a big shout out to Brooke and my other loyal readers who have been inspired to dust off their cookbooks and join me in the kitchen :)