Mexican grilled chicken with chipotle beer marinade: Pollo a la parilla con chipotle y cerveza

articles Food & Cuisine Recipes

Karen Hursh Graber

Beer is a great addition to marinades for grilled chicken. Here, the beer and chipotle lend a distinctive taste to the traditional Sonoran roadside-style grilled chicken. If the weather is too cool for grilling, use the broiler. Chicken is a nice empty canvas for the assertive flavor of this marinade.


  • 1 cup dark Mexican beer
  • 2 tablespoons vegetable oil
  • 4 large cloves garlic, minced
  • 2 chipotle chiles in adobo, seeded or not, according to “heat” desired
  • 1 tablespoon fresh lime juice
  • Salt to taste
  • 1 3 pound chicken, cut up

Make marinade by mixing all ingredients except the chicken. Place the chicken in a non-reactive container, pour the marinade over, cover and refrigerate at least 2 hours and up to 8 hours.

Grill over a charcoal fire until chicken is cooked through and browned on both sides. Alternatively, broil the chicken 4-6 inches from heat, turning once, until cooked through. Serve with warm tortillas, salsa and avocado. Serves 4-6.


Link to source article
Cooking with cerveza: Mexican beer flavors autumn dishes

Published or Updated on: October 13, 2013 by Karen Hursh Graber © 2013
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