IPA Glazed Chicken
Since this recipe was originally posted, Killing Thyme has shifted it’s focus to the pesco-vegetarian diet. I’ve decided to keep a few popular meat recipes in my index for your convenience, including this one.
What better way to celebrate a beautiful and relaxing Saturday afternoon than with the grill, beer, and food?
That’s right, there is no better way.
This sauce would work amazingly with chicken wings, but I wasn’t pulling the deep fryer out today so I opted for a grilled chicken breast instead. I was really amazed with the depth the IPA brought to what are typically bright and sweet flavours. I know I just sounded absolutely ridiculous there – using the word “depth”; like, who am I? Some kind of prude food critic? But no, seriously. That’s the best way that I can possibly describe it – the IPA took the flavours of the sweet chili sauce, the brown sugar, the garlic, and it brought them to a deeper, darker place.
Why am I still talking?
When I tasted this glaze I thought, “If I ever open a distillery-type restaurant, this glaze needs to be used and put on the menu.” This chicken tasted like super-awesome quirky and edgy distillery restaurant food; the kind of restaurant with exposed brick walls, exhibited distilling equipment, and Edison bulbs hanging from the ceilings.
Get the Recipe:
IPA Glazed Chicken
- FOR THE CHICKEN:
- 2 chicken breast
- 1 teaspoon olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- FOR THE GLAZE:
- 1 tablespoon olive oil
- 1 clove of garlic, minced
- 1 shallot, minced
- 1 cup of IPA
- 1/4 cup sweet chili dipping sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon packed brown sugar
- Ground black pepper to taste
- Heat grill to high.
- Brush chicken breasts with olive oil.
- Mix the dry rub ingredients (salt, paprika, cayenne, and pepper) together.
- Evenly distribute the dry rub ingredients onto the chicken breasts and rub them in.
- Place the chicken breasts on the grill and bring the heat to medium-low. Close the lid.
- Grill the chicken for approx. 30 minutes (flipping the breast halfway through) or until juices run clear.
- THE GLAZE:
- Heat the olive oil in a skillet over moderate heat.
- Add the garlic and shallots. Saute for approx. 2-3 minutes or until garlic is fragrant. Make sure to not burn the garlic.
- Add the IPA, chili garlic sauce, brown sugar, rice vinegar, and pepper.
- Simmer for approx. ten minutes or until the mixture has reduced to half.
- Remove from heat and set aside until the chicken is ready.
- Any leftover glaze can be sealed and refrigerated for up to a week.