FOOD
NEXT-LEVEL TAILGATING ARE YOU READY FOR SOME GRILLING? Tailgate food is a very specific culinary experience. The best dishes are low maintenance, portable, and, above all, delicious!
TAILGATE CHICKEN SKEWERS • 1 cup brown ale
• 2 Tbsp kosher salt
• 2 Tbsp granulated sugar
• 1 tsp onion powder
by Jackie Dodd
• 6 boneless skinless chicken thighs For the glaze: • 1 Tbsp olive oil
• 2 cloves garlic, minced
• 2/3 cup stout beer
• ¼ cup low sodium soy sauce
• 3 Tbsp tomato paste
• 1 Tbsp Worcestershire sauce
• 2 Tbsp Sriracha hot pepper sauce
• 1 tsp onion powder
• ¼ cup brown sugar, packed
• 1 tsp smoked paprika
For those of you dedicated to the art of pregame noshing, grills are a must, stuff on sticks is a good choice, and anything you can make with beer, which gives meat a tender, more flavorful texture, is likely going to be a Win.
In medium bowl stir together the brown ale, salt, granulated sugar, and onion powder. Add chicken thighs. Refrigerate and brine for 2-4 hours. While chicken is brining, place 6 wooden skewers in water, allow to soak for 30 minutes to one hour. Prepare the glaze. Heat olive oil over medium high heat, add the garlic (tip: use a microplane to quickly reduce garlic to a paste in seconds, rather than mincing with a knife), stir until fragrant, about 30 seconds. Add remaining ingredients and bring to a strong simmer until thickened, about 8 minutes. Preheat grill to medium high. Remove chicken from brine, rinse well and pat dry. Cut chicken into bite-sized pieces, thread onto prepared skewers. Brush the chicken on all sides with glaze, place on the grill, close lid. After two minutes, turn and brush with additional glaze. Repeat until chicken is cooked through, about 6 minutes. COOK'S NOTE: Chicken thighs are more flavorful than chicken breast, and also stand up better to high temperatures without drying out, making them the perfect choice for grilling.
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S E P T E M B E R 2021 LIBER T Y HILL D IGES T
