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Beer Braised Chicken Recipe
Ash Tyrrell

Beer Braised Chicken Recipe

I stumbled onto this beer braised chicken recipe on a night when I had almost nothing in the fridge except chicken thighs and a couple of stray beers from a cookout. I figured I had nothing to lose, and honestly, it turned into one of the easiest dinners I've ever made.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 pounds bone-in skin-on chicken thighs — bone-in pieces stay juicier through the high heat than boneless cuts
  • 2 tablespoons olive oil — coats the chicken so the seasoning sticks and the skin crisps up nicely
  • 1 teaspoon salt — season generously since the beer mixture dilutes some of the flavor as it bakes
  • ½ teaspoon black pepper — freshly ground gives a sharper bite than pre-ground
  • 12 ounces beer a lager or amber ale works best — go for something you'd actually drink, since the flavor mellows but doesn't disappear
  • ¼ cup packed brown sugar — balances the bitterness of the beer and helps the top caramelize
  • ½ teaspoon garlic powder optional — adds a subtle savory depth without overpowering the beer flavor

Method
 

  1. Preheat your oven to 450 degrees Fahrenheit so it's fully hot by the time your chicken goes in. Pat the chicken thighs dry with a paper towel, then rub them all over with olive oil. Generously season both sides with salt and pepper.
  2. Place the seasoned chicken thighs in a single layer inside your baking dish, skin-side up. Giving each piece a little breathing room helps the skin crisp instead of steaming against its neighbors. Avoid overcrowding the pan if you can.
  3. In a small bowl, whisk together the beer, brown sugar, and garlic powder if you're using it. Stir until the sugar has mostly dissolved into the beer. This forms the braising liquid that keeps the chicken from drying out.
  4. Pour the beer mixture around the chicken, being careful not to pour it directly over the tops so the skin stays exposed. Slide the dish into the oven uncovered and bake for about 30 minutes, or until a thermometer reads 165 degrees Fahrenheit.
  5. Once out of the oven, let the chicken rest for about 5 minutes before serving. This gives the juices time to settle back into the meat instead of spilling out the moment you cut into it.

Notes

  • I always pat my chicken completely dry first, since any extra moisture keeps the skin from getting that golden crisp I'm after.
  • I like using a beer I'd actually enjoy drinking, because cheap, watery beer tends to leave a flat, less flavorful sauce.
  • I never skip resting the chicken, even for just five minutes, since it makes a noticeable difference in juiciness.
  • I sometimes spoon a little of the pan sauce back over the chicken right before serving for extra flavor.
  • I keep an eye on the last 5 minutes of baking, since ovens vary and I don't want to overcook the thighs.