1 package of Budweiser Sizzling Steakhouse marinade
1 Tbs vegetable oil
½ Vidalia onion cut into thin slices
4 minced garlic cloves
1 Cup Budweiser Freedom Reserve Red Ale use regular Budweiser if the ale is unavailable
½ cup chicken broth
6 sprigs fresh thyme
3/4 Cup Budweiser Brewmaster’s Premium Barbecue Sauce Sweet and Spicy flavor
½ gala apple cut into 6 slices leave skin on.
Place the 4 large chicken thighs into the Budweiser Sizzling Steakhouse marinade bag and zip seal the bag. Place the bag into the refrigerator 24 hours before you plan to use the chicken (do this for at least 6 hours but 24 is better). Remove the chicken from the marinade bag and discard the marinade. Preheat the oven to 450. In an oven safe skillet (prefer a well seasoned iron skillet), heat vegetable oil over medium high heat until oil is shimmering on the stovetop. Place the chicken, one piece at a time, skin side down. The chicken will sizzle and pop (that’s what we want it to do). Cook the chicken without moving it around for 6-8 minutes on the skin side. Carefully (so as not to peel the skin off) Flip the chicken over and cook the other side for 3 minutes. Flip the chicken back to the skin side down and place the chicken into the oven and roast for about 15-20 minutes. Remove the skillet from the oven - be careful, that skillet is HOT. Using tongs, remove the thighs to a plate to rest. Cut the oven heat down to 350. Pour off all but 2 Tbs of the accumulated chicken juices. Place the skillet on a burner and set to medium high heat. Add the onion and garlic and cook until the onion is soft. Add the ale, broth, thyme all at once and use a wooden spoon to scrape all of the flavorful bits off the bottom of the pan. When the liquid begins to boil, add the barbecue sauce and the apple slices and cook until the sauce begins to thicken. Replace the chicken into the frying pan and spoon the sauce up over the chicken until well coated. Place the chicken back into the oven and bake until the chicken is reheated and cooked through. Spoon the sauce up over the chicken every 3-5 minutes until done. Chicken is done when an internal thermometer placed in the thickest flesh (and not on the bone) reads 165. Remove the chicken from the oven and allow to rest on the stovetop for 5 minutes. Make sure to spoon the sauce over the chicken before serving. Serve with some sauce over mashed potatoes or rice and garnish with fresh thyme.