Beach Chicken recipe was born out of necessity one beach vacation, long ago, when Boy1 was so small that now he assumes beach chicken always existed. Beach Chicken was so successful, the dish was considered an essential part of the family beach experience and until recently, was only served during beach week. The recipe was so easy to make, however, that we recently pressed beach chicken into service during vineyard weekends, when a quick, tasty meal are always appreciated.
The original Beach Chicken recipe was always grilled, however, our recent beach vacation rental didn’t have an easy access grill. Ger worked out a stove top method that boy2 really loved. During Hurricane Irene, I made Beach Chicken for the boyz ala Topsail method. It was an easy way to distract us from the approaching storm and celebrated the last weekend of summer before school. Here is the stove top method, but you could easily grill the Beach Chicken—but you will have to make the sauce separately. Enjoy!
Beach Chicken ala Topsail
- Chicken Thighs, enough for your family
- Salsa, enough to cover the chicken thighs, plus a bit more for the sauce
- Alcohol: Rum, Tequila, Vodka—whatever you have on hand—about a half cup to cup, depending upon the size of your crowd.
- 3 cloves smashed garlic
Toss the chicken, salsa, and alcohol of choice into a gallon storage bag or bowl with plastic wrap covering. Stuff into the refrigerator. Go out and enjoy the beach. Or, work hard in the vineyard.
Come back and grill the chicken. Offer salsa on the side with whatever else you are offering.
Or! Dredge chicken in some flour, salt, pepper, smoked paprika, and garlic powder. Brown chicken in olive oil in a big, deep fry pan. Then pour more the marinade & more salsa (if needed) over the chicken, turn the heat down to medium/low and cover. Simmer the chicken while you make the couscous and flash cook the green beans. The marinade will make a nice thick sauce with the flour from the chicken. Easy! Enjoy!