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.
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
wooden skewers
Instructions
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.
Grill: 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.
Oven: 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 it out.