Beer Braised Spicy Chicken Thighs and Legs with Potatoes

Using the cast iron Dutch oven in the Big Green Egg, we created a quick and easy braised chicken recipe with a bit of Sriracha kick.

Beer Braised Spicy Chicken Thighs and Legs with Potatoes

Ingredients

  • 4 chicken thighs, skinned
  • 4 chicken legs, lollipopped
  • ½ cup amber ale
  • ½ cup Sriracha
  • 2 cups carrot, sliced
  • 1 large onion, sliced
  • 4 red potatoes, cubed
  • 1 TBSP olive oil
  • 2 cups chicken stock
    For Rub
  • 2 TBSP corn strach
  • 1 TBSP chili powder
  • 1 tsp kosher salt
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • ½ tsp black pepper

Instructions

  1. Combine rub ingredients in a large bowl
  2. Dredge chicken in Sriracha
  3. Coat chicken with the rub mixture
  4. Get the Big Green Egg or lesser grill to 350°F
  5. Heat oil in a Dutch oven
  6. Add chicken until lightly brown
  7. Remove chicken
  8. Add carrot and onion; cook 3 minutes, stirring frequently
  9. Add potatoes
  10. Add chicken stock and amber ale,
  11. Bring to a boil
  12. Add chicken into the Dutch oven
  13. Reduce heat to 250°F
  14. Simmer for 1 hour

Spicy herb rub with corn strach
Spicy herb rub with corn strach
Chicken leg all dressed up
Chicken leg all dressed up
Chicken thighs browning in the dutch oven
Chicken thighs browning in the dutch oven
Almost ate these chicken legs raw
Almost ate these chicken legs raw
Carrot and onion cooking down
Carrot and onion cooking down
Potatoes into the party pot
Potatoes into the party pot
Chicken stacked on top of the veggies
Chicken stacked on top of the veggies

Braising liquid of amber ale and chicken stock
Braising liquid of amber ale and chicken stock
Beer Braised Spicy Chicken Thighs and Legs
Beer Braised Spicy Chicken Thighs and Legs

Thoughts?