Drunken Chicken

The name may be misleading, but this chicken is delicious!  I'm a lover of garlic, without a doubt and this recipe delivers in that department.  The drunken part points only to marinating it in a bottle of beer.  

8 chicken thighs, bone-in and skin-on

1 (12 oz) bottle beer

1 bulb garlic, whole and peeled (cloves separated)

2 tsp salt

1/2 tsp garlic powder

1/2 tsp paprika

1/2 tsp pepper

2 Tbsp vegetable oil

Place the chicken thighs in a plastic resealable bag.

In a small bowl, combine beer, garlic cloves, salt, garlic powder, paprika, and the pepper, stirring until the salt is dissolved.  

Pour the beer mixture into the bag over the chicken.  

Seal the bag and refrigerate for at least 8 hours or overnight. 

Preheat oven to 350 degrees. 

Drain the chicken, reserving the garlic cloves.

Heat a large cast-iron skillet over medium heat.  

Add the vegetable oil to the skillet; it should be just enough to coat the bottom.  

Add the chicken and brown on both sides, about 2 -3 minutes per side.

Position the chicken thighs in the skillet skin side up and place the garlic cloves around the chicken.  

Place the cast iron skillet in the oven and bake until the chicken is a deep golden bown and reaches an internal temp of 165, about 45 minutes.

Remove the chicken from the oven and allow it to rest for 15 minutes.