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Boozy Birdy

Rated as 4.7 out of 5 Stars
334

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

6 h 30 m servings 388
Original recipe yields 5 servings

Directions

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  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.

Footnotes

  • Cook's Note
  • I used bone-in thighs. You can certainly use boneless to speed things along a bit quicker.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 388 calories; 19.6 13.6 32.3 117 1589 Full nutrition

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Reviews

Read all reviews 13
  1. 20 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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 ...

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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...

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...

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 ...

I am happy to be the first to review this new recipe with a glowing reccomendation. I was staring at a package of BLSL chicken thighs, trying to be inventive when I happened on this recipe. I u...

This was really good. I had to through them under the broiler because of it storming outside and it still turned out good. Can't wait until I can up them on the grill.

LOVED this and I LOVE the bright orange the sazon adds. The only BBQ sauce I use is Gates (Kansas City brand and the best around in my opinion) and it is orange-y too so that just made it extra ...

Boozy Birdy ROCKS! This recipe will be served again & again all summer long :0)

Made this for supper tonight and it was fabulous. Follows the recipe exactly and scaled down the servings. Wish I hadn't. Would love more leftovers. Chicken was tender and sauce was great. T...

Found the Sazon at a local Hispanic market and followed this recipe using Corona, also added some minced garlic to the marinade. I also used a spicy hot bbq sauce -- Boozy Birdy was a hit and ...