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.

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.
 

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

 
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.
 

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

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