Marinade and Chicken:

  • Combine vinegar, jalapeño juice, sugar, salt, water and chicken thighs in plastic food-storage bag. Seal; turn over to coat. Refrigerate 30 minutes to marinate.



  • Meanwhile, in medium-size saucepan, heat oil over medium heat. Add onion and garlic; cook until softened, about 7 minutes. Stir in beer; bring to a simmer. Add ketchup, brown sugar, molasses, pickled jalapeños and juice, mustard, Worcestershire, lemon juice and salt; simmer over medium heat, uncovered, until a thick sauce, 30 to 35 minutes.

  • Meanwhile, prepare outdoor grill with medium-hot coals, or heat gas grill to medium-high, or see Broiler Method, below.

  • Remove chicken from marinade. Place on grill. Cover grill; cook until browned, about 13 minutes. Flip chicken over. Cook chicken until internal temperature registers 180 degrees F on instant-read thermometer, about 15 minutes. Remove from heat. Let stand until cool enough to handle.

  • Remove meat from bones and shred. Stir together with cooked sauce in saucepan. Gently heat through.

  • Make 16 sandwiches, about 1/4 cup shredded chicken for each, and top filling with pickles, if desired. Serve warm. Makes 8 servings.

Broiler Method:

  • Heat broiler. Coat broiler-pan rack with cooking spray. Place the chicken thighs on rack. Broil 4 inches from the heat following directions in step 4.

Nutrition Facts

431 calories; 16 g total fat; 79 mg cholesterol; 1069 mg sodium. 42 g carbohydrates; 28 g protein;