I found this recipe for chicken on Pinterest last week, and thought I would give it a try. Let me tell you, I wasn’t disappointed. The chicken was so tender, balanced in flavors, and literally finger licking good. It’s one I will be making again and again. I changed the ingredients a bit and used fresh chili peppers instead of dried flakes. I also omitted black pepper, since I am allergic to it. I paired it with white rice, grilled mini sweet peppers, which I glazed with the same sauce as the chicken, and garlicky green beans, recipe to follow.
MAKES: 4-6 serving, depending on how hungry you are.
6 boneless skinless chicken thigh fillets, cut into 1″ cubes
4 cloves garlic, grated with a Microplane (or minced)
2/3 cup honey
1 cup stout beer
2 tsp finely chopped red chili pepper (you can use chili flakes as a substitute) if you like less heat add only 1 tsp
1 tsp Dijon mustard
1/2 cup soy sauce
1 tbsp olive oil
1/4 cup chopped shallots (about 1 medium shallot)
Oil for the grill
Chopped green onion for garnish (optional)
YOU WILL ALSO NEED
Water to soak the skewers
In a small bowl whisk together the garlic, honey, stout, red chili/red pepper flakes, mustard,
soy sauce. Add the chicken cubes, refrigerate for 1 hour and up to overnight. Remove the
chicken from marinade (reserve the marinade) thread the chicken through wooden skewers and lay on a platter or plate.
In a cast iron pot over medium high heat, add the olive oil and shallots. Sauté until shallots have softened, about 5 minutes. Add marinade and boil, stirring frequently, until reduced and thickened, about 8-10 minutes.
Preheat grill to medium high.
Brush the grill lightly with oil.
Brush the chicken with the glaze, place on the grill. Brush with glaze and turn every 2-4
minutes until cooked through, about 10 minutes.
Sprinkle with chopped green onions prior to serving.
Preheat the oven to 400 F. Place chicken on a baking sheet covered with aluminum foil. Brush liberally with glaze. Roast for 30-40 minutes, brushing with glaze every 8-10 minutes until cooked through. Sprinkle with chopped green onions prior to serving.
NOTES: *Soak wooden skewers in water for 30 minutes prior to use. The best way to do that is to place wooden skewers on a rimmed baking sheet, cover with water and place a heavy plate on top of the skewers to submerge.
*Glaze will thicken as it cools. If it becomes too thick to brush, heat slightly to thin.
I use this Microplane 40020 Classic Zester/Grater (affiliate link) all the time. Perfect for grating garlic or citrus rind in seconds. The grill that I use and love because its easy to clean and I don’t have to fuss with charcoal : George Foreman GGR50B Indoor/Outdoor Grill.(affiliate link)