How to cook
Wash and debone the thighs.
Prepare the marinade in a bowl by adding the beer and soy sauce, black pepper, olive oil, and pressed garlic. Stir and toss in the chicken steaks. Stir again and seal. Marinate for 24 hours, and remember to flip the chicken a few times.
Heat a griddle pan with 1 tbsp of olive oil. Grill both sides of the steaks on very high temperature, until cooked.
Wash and trim the asparagus. Roll the bottom part of each stem with bacon.
Heat a nonstick pan with 1 tbsp of olive oil and cook, until they obtain a golden brown crust.
Set aside and season with salt.
Sprinkle the chicken steaks and asparagus with parsley and serve.
Enjoy your meal.