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.


IPA Glaze

IPA Glazed Chicken Wrap



Get the Recipe:

IPA Glazed Chicken

You'll find deep, hoppy flavours mixed in with the sweetness of this yummy IPA glazed chicken.
5 from 1 vote


  • 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
  • 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.
  • 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.