Food / Main Dishes

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.


IPA Glaze

IPA Glazed Chicken Wrap



Print Pin
5 from 1 vote

IPA Glazed Chicken

You'll find deep, hoppy flavours mixed in with the sweetness of this yummy IPA glazed chicken.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2
Author Dana at Killing Thyme


  • 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.



  • Nick
    May 29, 2016 at 11:23 am

    Used this glaze on a grilled pork tenderloin that I stuffed with a bacon apple jam. Amazing!!

    • Killing Thyme
      May 30, 2016 at 7:24 pm

      Hey, Nick! I’m so glad you enjoyed this glaze! Your use of it sounds absolutely delicious – awesome choice! Thanks for stopping by and letting me know :)

  • Dan
    September 17, 2015 at 11:05 am

    5 stars
    Thank you for the recipe. It was really worth it! Awesome blog post as well!

      September 17, 2015 at 11:27 am

      Thanks, Dan! I’m really glad you enjoyed it :)


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