Brown Ale Teriyaki Chicken With All the Fixin’s
It’s that time of year. You can hear your BBQ grill calling your name in hushed tones. Maybe you haven’t used it in several months and you feel guilty about ignoring your cooking partner. Or maybe you’re a four season griller, like we are just North of the 45th, in the eternal quest for sublime beer and meat pairings like this one. In any case, Memorial Day weekend is just around the corner, and it’s time to fire it up. I planned to cook chicken thighs with beer and that’s how this brown ale teriyaki chicken recipe came about.
Sorry. No photo. This was so good, it was long gone before we remembered to take a picture. I flat out made this up from scratch, and served it with dirty rice and the best spring-time veggie known to man, lightly steamed asparagus with butter and lemon. Yum.
Brown Ale Teriyaki Chicken Recipe
8 chicken thighs, bone in, skin on
1 cup teriyaki syrup (we like Yoshida’s, but you can use any one you want)
1/2 cup brown ale (I used Nut Brown Ale from our friends at Bitterroot Brewing)
1/2 cup pineapple juice
3 cloves garlic minced or 1 tbsp. garlic powder
- Whisk together teriyaki, beer, pineapple juice and garlic in a large soup pot.
- Add chicken thighs, bring to a boil on medium high heat, cover and simmer for 60-75 minutes on medium low heat, turning every 20 minutes or so.
- If you use charcoal, start your grill now.
- Remove from heat. Plate thighs, cool slightly, and remove the skin.
- Separate the fat layer from the beer teriyaki mix, and discard the fat. Boil down the remaining liquid on medium high heat for about 10-15 minutes, it’ll thicken up to a thin syrupy consistency.
- If you use a gas grill start it now.
- Dip thighs in sauce, and grill for two minutes a side on a hot grill. Dip again, and flip over for 2 more minutes. You’re just marking the thighs, they’re already cooked.
- Remove from heat, drizzle with remaining juice, and serve.
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