Boozy Birdy

Boozy Birdy

Patty Cakes 269

"I adapted this from SB's Arrachera (Skirt Steak Taco Filling). Hope you like it as much as my family did!"

Ingredients 6 h 30 m {{adjustedServings}} servings 388 cals

Serving size has been adjusted!

Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 388 kcal
  • 19%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 13.6g
  • 4%
  • Protein:
  • 32.3 g
  • 65%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 1589 mg
  • 64%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place the sazon seasoning, black pepper and garlic powder into a large resealable plastic zipper bag, pour in the beer, and seal the bag. Smush the bag around with your fingers for a few seconds to mix the beer with the seasonings, and place the chicken thighs into the marinade. Reseal the bag, squeezing as much air out as possible, and refrigerate at least 6 hours or overnight.
  2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  3. Remove chicken from marinade, and reserve marinade. Grill chicken until no longer pink inside, the juices run clear, and the chicken has good grill marks, 5 to 8 minutes per side. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).
  4. Pour the reserved marinade into a saucepan over medium-high heat, bring to a boil, and cook until the marinade is reduced by half, about 10 minutes. Mix in the barbecue sauce, and slather over chicken to serve.
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  • Cook's Note
  • I used bone-in thighs. You can certainly use boneless to speed things along a bit quicker.
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Reviews 11

  1. 17 Ratings

Patty Cakes

This is for those of you, like Boater, who feel that reusing the marinade is dangerous due to raw chicken factor, in #4 of the directions, it says to 'Boil' the marinade. By boiling it, it Cooks the marinade making it Safe to add the bbq sauce to it to slather on the grilled cooked chicken. I would Never suggest other wise!! I hope this helps those in doubt. Enjoy with my blessing!


This is a winner, winner recipe. The only thing I would change is to use real minced garlic instead of garlic powder...and I would add alot more. The marinade, when boiled and reduced, cooks all the rawness of the chicken and makes it safe for consumption. When you add the BBQ sauce to the thickened marinade, it makes a glaze like sauce that just bumps up the already yummy grilled chicken to a whole different level. You can change the flavor of the sauce by changing the kind of BBQ sauce you use. I plan on using a spicy BBQ sauce next time, but any BBQ sauce will make it a winner dinner. I can always tell when dinner is a husband says it is good without me asking and goes for seconds. He thinks using Guiness beer next time is called for...I think any dark beer will work!!!!


All in all not bad i would suggest that noway would you reuse the marinate the raw chicken was in. I hope that was a mistake...i had to grill my chicken a little longer it was just ok and i may try again.