INGREDIENTS

    Marinade
  • 1 (12ounce)bottle beer , preferably lager
  • 1/4 cup Dijon mustard
  • 3 tablespoons extra-virgin olive oil
  • 6 scallions , thinly sliced (white and light green parts only)
  • 2 large garlic cloves , thinly sliced
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon Tabasco sauce

    • Remaining Ingredients

  • 8 chicken thighs , 5-6 ounces each (with bone and skin)

DIRECTIONS

  1. Make the marinade: in a bowl, whisk the marinade ingredients.
  2. Trim the thighs of excess skin and fat; place them in a large zip-lock plastic bag.
  3. Pour in the marinade; press the air out of the bag and seal tightly.
  4. Turn the bag to distribute the marinade; place in a bowl, and refrigerate for 6-8 hours, turning occasionally.
  5. Remove thighs from bag; discard marinade.
  6. Pat dry with paper towels; grill over direct medium heat, skin side down first, until the meat next to the bone is opaque, about 10 minutes, turning every 5 minutes.
  7. Serve warm.