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Grilled Beer Marinated Chicken

Grilled beer marinated chicken with garlic, smoked paprika, and honey for tender, juicy meat and golden charred grill marks. Marinate for at least 2 hours, then grill until the internal temperature reaches 165°F (74°C).
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Prep Time 15 minutes
Cook Time 20 minutes
marinating 2 hours
Total Time 2 hours 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Marinade
  • 1 cup lager or pale ale beer
  • 3 tbsp olive oil
  • 4 garlic cloves, minced
  • 1 tbsp smoked paprika
  • 1 tbsp honey
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp cayenne pepper (optional)
  • 1 lime juice Juice of 1 lime
Chicken
  • 4 bone-in, skin-on chicken thighs (or breasts)
  • 0.25 cup fresh parsley, chopped For garnish
  • 4 lime wedges For serving

Equipment

  • 1 grill

Method
 

Make the beer marinade
  1. Whisk together the beer, olive oil, minced garlic, smoked paprika, honey, onion powder, dried oregano, kosher salt, black pepper, cayenne, and lime juice in a large bowl or zip-lock bag until fully combined.
  2. Add the chicken pieces and turn to coat evenly, then seal the bag or cover the bowl.
Marinate the chicken
  1. Refrigerate for at least 2 hours, or overnight for maximum flavor, until the chicken is well flavored.
Prep for grilling
  1. Remove the chicken from the fridge 20–30 minutes before cooking to bring it to room temperature.
  2. Discard the marinade before grilling.
Grill the chicken
  1. Preheat the grill to medium-high heat (around 400°F / 200°C) and lightly oil the grates to prevent sticking.
  2. Place the chicken skin-side down on the grill and cook for 6–8 minutes without moving, until deep golden grill marks form and the skin releases easily.
  3. Flip the chicken and continue grilling for 6–8 minutes, until the internal temperature reaches 165°F (74°C) and the juices run clear.
  4. If you notice flare-ups, move the chicken to indirect heat and continue cooking with the lid closed until done.
Rest and serve
  1. Remove the chicken from the grill and let it rest for 5 minutes before serving.
  2. Garnish with chopped parsley and serve with lime wedges alongside.

Notes

For best flavor and juiciness, keep the marinade time at least 2 hours (overnight is ideal). Refrigerate cooked chicken in an airtight container for up to 3–4 days; freeze up to 2 months (best texture after thawing overnight in the fridge). For a lighter option, use skinless chicken thighs and reduce the honey to 2 teaspoons to keep the flavor while lowering calories.