Chicken Thighs in Dark Beer/Buns & Buns - WSVN-TV - 7NEWS Miami Ft. Lauderdale News, Weather, Deco

Chicken Thighs in Dark Beer/Buns & Buns

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Chicken Thighs in Dark Beer Marinade Chicken Thighs in Dark Beer Marinade

The Chef: Reuven Sugarman
The Restaurant: Buns & Buns in South Miami
The Dish: Chicken Thighs in Dark Beer Marinade

Ingredients:
4 chicken thighs, boneless, with skin on
1 bottle dark beer (Brooklyn Brown Ale or your favorite brown ale)
1 1/2 tsp. Aji Panca (Peruvian red chili pepper; you can also substitute chipotle)
1/2 oz. grated garlic
1/2 oz. grated ginger
1/2 tsp. cumin, toasted and ground
1/2 oz. oyster sauce
1 tsp. white miso
1 1/4 oz. blended oil (10% olive oil, 90% canola oil)
sea salt to taste
Ciabatta bread

Method of Preparation:

- First, make the marinade. In a bowl, add Aji Panca, grated garlic and ginger, ground toasted cumin, oyster sauce, white miso and blended oil. Then, add a bottle of Brooklyn Brown Ale (or your favorite brown beer) and blend well.

- Take boneless chicken thighs (with skin on) and immerse them in the marinade, moving them around to make sure they're thoroughly coated. Now, cover the bowl and let it marinate for at least four hours in the refrigerator. (Note: Chef Reuven says it's better to marinate overnight if you can.)

- When the chicken thighs are done marinating, take them out and put them on a plate. Sprinkle sea salt on each side and then put them on a hot, oiled grill. Always cook the chicken skin side down to keep it moist. Grill four to five minutes on each side, until the chicken is golden brown and cooked through.

Serves: 2

To Plate:

Chef Reuven cuts each thigh into three pieces and plates with a black bean jus, the chicken thighs nestled in the jus, salad, a wedge of lime and fresh Ciabatta bread.

Serving suggestion: Dark Brown Ale

Buns & Buns
5748 Sunset Drive
South Miami, FL 33143
(786) 216-7754
http://bunsandbuns.com/

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