The house I’m renting in Nashville is amazing. It’s a little 2-bedroom cottage in a charming neighborhood and the backyard is HUGE. There are big old trees, lots of shade, even a little lattice & ivy covered swing! But my FAVORITE thing about the yard is how perfect it is for bonfires.
The first thing I pictured when I saw the place was having a few friends over on a chilly autumn evening for some campfire food, drinks and stories.
This is what inspired my 2nd post in collaboration with Mike’s! To celebrate the end of summer and the coming of my FAVORITE season, I marinated chicken thighs in Mike’s Hard Lemonade, herbs and spices, then seared and roasted them to a lovely crisp.
They pair perfectly with bottles of the chilled stuff and kept the bonfire crowd happy! I’ll be making these again and again. If you give this recipe a try, leave a comment below and tell me what you think!!
Hard Lemonade Bonfire Chicken
Yields 4 Servings
4 skin-on, bone-in chicken thighs
1 bottle of Mike’s Hard Lemonade
the juice of 3 lemons
2 tbsp dried oregano
2 tbsp salt
2 tbsp minced garlic
2 tsp black pepper
2 tbsp olive oil
Combine the Hard Lemonade, lemon juice, oregano, salt, garlic and black pepper in a medium mixing bowl and whisk thoroughly.
Add the chicken thighs to the bowl and swish them around so they’re fully coated in the marinade, then cover the bowl and refrigerate for at least 1 hour (preferably overnight).
Preheat oven to 475 degrees F.
In a large frying pan or cast iron pan (make sure it’s oven-safe), heat 2 tbsp olive oil over high heat until hot, but not yet smoking.
Using a pair of tongs or a fork, add thighs to the pan one at a time, skin side down, and cook over high heat for 2 minutes.
Reduce heat to medium-high, move the thighs around a little bit to keep them from sticking, and cook for an additional 12 minutes (still with the skin side down).
While the chicken is cooking, pour the leftover marinade into a small saucepan and bring it to a simmer over medium-high heat. Once it reaches a simmer, reduce the heat to low and let it reduce for about 20 minutes.
Back to the chicken! Move the entire pan to the middle rack of the oven and cook for another 12 minutes, then flip the thighs so they’re skin-side up and cook for 5 more minutes.
Remove the pan from the oven and let the thighs rest for 5 minutes. Move them to a bowl, then pour the juices from the pan into the saucepan with the reduced marinade. Whisk to combine, then pour marinade over the thighs.
Serve and enjoy!