Chicken - Fire Beer Chicken

By á-47

Ingredients

• MARINADE
• 1/2 cup chopped canned chipotle peppers in adobo sauce
• 12 oz,. beer
• 1 cup onions cut into small dice
• 2 Tbsp. molasses
• 1 Tbsp. salt
• 1/4 cup balsamic vinegar
• 1/4 cup cider vinegar
• 1/4 cup salad oil
• 6 slices pineapple rings
• 6 boneless, skinless chicken thighs (about 5 oz. each)
• 12 oz. prepared salsa, for serving

Preparation

Step 1

Prepare marinade: combine all ingredients in a bowl, blend well. Place the pineapple rings and 1/2 cup of the marinade in a 1 qt. resealable bag and seal.

Place chicken thighs in a 1 g. resealable bag and cover with all but 1/2 cup of the remaining marinade. Marinate the chicken and the pineapple rings in the refrigerator for 3-4 hours.

Preheat grill to 375 degrees.

Grill the chicken until it is golden brown on both sides and the internal temperature is 165 degrees, basting with the reserved marinade. While the chicken is grilling, grill the pineapple on both sides to a golden brown.

Place the chicken thighs on a platter with the grilled pineapple on top of or under the thighs.

Serve with you favorite salsa.