Michelada Chicken

Easy and quick. I used Modelo and a full tablespoon of hot sauce but it could have used more heat. Used skinless, boneless thin sliced breasts and marinated about 3 hours. I cooked on a gas grill, about 4 minutes each side. Reduced the saved sauce but also added a squeeze of honey to the reduction. It coated the breasts beautifully. Served with grilled corn on the cob. Delicious.

For those of us with no access to an outdoor grill, I made this with bone-in/skin-on thighs in the oven, on a sheet pan. Excellent. Threw a few sweet potatoes in there too.

We are vegetarians in my house, so I made this with tofu “steaks.” Cut the block of tofu into 2 inch slabs, pressed between two dish towels with a cast iron skillet on top to really squeeze that water out. Then threw the steaks in the cast iron skillet and seared on both sides for about 5-7 minutes over medium-high heat. Then poured the sauce over, let it warm up and presto! Vegan meal in under 30 minutes.

A finish sprinkle of Tajin wouldn't hurt.

If you want saucy chicken, I would either double the marinade or reserve 2X what the recipe calls for. By the time it’s reduced there’s hardly any left Especially important if you are using chicken breast

I would think a tablespoon of tajin and 1/2 Clamato 1/2 beer would be more michelada like.

First go on this recipe was delicious. Made it with chicken breasts, Modelo and Cholula, hot sauce. Slice chicken thinner to keep pieces moist. A quick 30 min marinade was plenty but roll the pieces in paper towels to really dry them up before sautéing to crisp quickly and get those tasty bits to flavor the marinade and avoid drying out the chicken. Simmering the marinade without adding sugar thickeners took longer than recipe suggests (twice as long) to get to desired thickness. Lime,beer, yum!

Made this with Crystal hot sauce and added a dash of honey to the sauce (not marinade). Cooked on the stove but was absolutely DELICIOUS. Excellent with rice and beans. Will be trying on the grill next time.

There is nothing groundbreaking about this recipe. It is super common in Mexico to marinate all kinds of meat and even seafood in Worcestershire sauce, lime and beer before grilling, and adding some spice. Do not call it a michelada marinade. Also don't you dare add Valentina or Cholula to this, that's just gross.

Definitely needed to be more flavorful and spicy. It’s a good beginning for a marinade, but as a lifelong resident of the southwest, I would add more spices such as garlic, cumin, and chili powder.

Fairly tasteless even after 3 hours marinated. Wonder if putting a little Mexican dry spice rub on before cooking would help?

I followed the directions exactly, used Modelo beer, Frank's Red Hot hot sauce, Worcestershire instead of soy sauce, a large fresh lime zested and juiced, and boneless skinless chicken thighs, marinated three hours, and cooked in a large nonstick skillet. The verdict: very bland, not worth the effort. Skip this one.

Like others, we found this quite bland and the sauce too thin.

This was not very flavorful and the sauce did not reduce well. It was somewhat one-dimensionally limey, even with more hot sauce and worcestershire sauce than called for in the recipe. Needs a thickener and more flavor.

Added a tbsp of tomato paste. Fast and easy. Good flavor