I know that is a bold statement, but I am convinced, this is the best chicken recipe I have ever tasted!  I found this via a quick Google search, and I am so very grateful (thank you to Simply Scratch for this incredible recipe!)  It is SO delicious – not only the combination of flavors, but I was also excited that I could taste hints of the individual ingredients too.  I cannot wait to make this again!  And, I hope you enjoy it as much as I did!!!

Remember the Roasted Vegetable recipe I shared?  It pairs beautifully with this chicken.  And, to give it a little twist, I grilled the vegetables instead of roasting them in the oven.  Just toss with a little coconut oil so the veggies don’t stick to the grill basket, season with a little sea salt and pepper, and grill!

Prepping Vegetables for Grilling

Prepping Vegetables for Grilling

For an extra special treat, I added sweet potato fries to complete the meal.  Delish!

Grilled Chicken Thighs and Vegetables with Sweet Potato Fries

Grilled Chicken Thighs and Vegetables with Sweet Potato Fries

Substitution suggestions or any changes I made are noted next to the ingredients in the list below.

Beer Marinated Chicken Thighs

Yield: 4 servings


  • 2 lbs. boneless, skinless Chicken Thighs, trimmed of fat (you can also use chicken breasts, but I encourage you to try chicken thighs at least once, the flavor is incredible!)
  • 2-3 cloves of Garlic, pressed through a garlic press
  • 1 teaspoon Ancho-Chile Pepper (I used some Mexican-style Chili Powder that I had on hand)
  • 1 teaspoon Cumin
  • 1/2 teaspoon Cayenne Pepper
  • 1/2 teaspoon Cinnamon
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Fresh Cracked Pepper
  • 2 tablespoons Fresh Cilantro, chopped
  • 1 cup {8 fl. oz.} Beer, any kind should do (You could substitute chicken broth)
  • 2 tablespoons Sesame Seed Oil
  • Juice of half a large lime


Combine the garlic, spices, cilantro, sesame seed oil, beer and lime juice into a medium sized bowl. Place chicken thighs in a re-sealable bag or a large bowl, pour the marinade over top and toss to coat. Seal and place into fridge for 2 hours.

Preheat grill to medium-high heat, and place the chicken thighs onto the grates. Grill for 4-6 minutes per side {depending} until cooked thoroughly.

This delicious recipe brought to you by Simply Scratch