Grilled Chicken Thighs in Beer-Braised Black and White Beans
Ingredients
- 1 teaspoon fennel seed
- 1 teaspoon each granulated garlic and onion
- 1 1/2 teaspoons (half a palmful) smoked paprika
- Salt and pepper
- 8 boneless, skinless chicken thighs
- 3 tablespoons olive oil, divided
- 1/4 pound meaty, smoky bacon, chopped
- 1 small onion, finely chopped
- 3 fat cloves garlic, chopped
- 1 cup light-colored and light-flavored beer, such as Dos XX or Corona
- 1/2 cup ketchup
- 3 tablespoons Worcestershire sauce
- 2 tablespoons Chipotle Smoked Tabasco
- 2 tablespoons light brown sugar
- 1 tablespoon Tamari or soy sauce
- 1 teaspoon (1/3 palmful) ground cumin
- 1 teaspoon (1/3 palmful) coriander
- 1 14-ounce can cannellini beans, drained
- 1 14-ounce can black beans, drained
- 1 lime, halved
- A small bunch scallions, whites and light greens thinly sliced on bias
- Fritos or BBQ Fritos, lightly crushed, for topping
- 1 lime, halved
Preparation
Combine fennel seed, granulated garlic and onion, smoked paprika, salt and pepper in a small bowl. Season the chicken with the rub and drizzle with about 2 tablespoons oil.
Heat griddle or grill pan or outdoor grill to medium-high.
Grill chicken 8-10 minutes turning occasionally. Grill lime the last minute or 2 of cook time. Douse chicken with lime then let meat rest before slicing.
Serve beans topped with sliced chicken and garnished with Fritos and green onions.