Chicken with Amber Lager and Honey

Chicken with Amber Lager and Honey

Prep Time

 

Cook Time

 

Serves

 

This grilled chicken recipe comes to us from “Great Food, Great Beer,” the Anheuser-Busch Cookbook. One of 185 recipes chosen for how well they go with beer, it features a golden glaze created with honey and Michelob Amber Bock.

The synergistic relationship between beer and barbecue enjoys a long and tasty tradition. Whether the product of the brewer’s art is part of the actual recipe or simply used to help wash it down, there is no doubt that grilled food and cold beer are great go-togethers.

This recipe offers a prime example.

Ingredients

  • 1 onion, finely chopped
  • 5 tablespoons Michelob Amber Bock
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons vegetable oil
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 4 boneless, skinless chicken breast halves (about 6 ounces each)

Preparation

  • 1 In a small bowl, combine the onion, beer, lemon juice, oil, honey, and soy sauce, stirring well.
  • 2 Place the chicken in a shallow dish. Pour about 1/2 cup of the beer mixture over the chicken and turn to coat. Cover and marinate in the refrigerator for 4 hours. Cover the remaining beer mixture and set aside.
  • 3 Prepare a grill for cooking over medium-high heat. First, oil the grill rack. If using a charcoal grill, prepare a solid bed of medium-hot coals. If using a gas grill, preheat to high and close the lid, then open the lid and lower the heat to medium-high (you can hold your hand 1 to 2 inches above grill level only 3 to 4 seconds).
  • 4 Meanwhile, in a saucepan over medium-high heat, bring the remaining beer mixture to a simmer and cook, stirring occasionally, until reduced and thickened to a glaze, 5 to 6 minutes. Set aside.
  • 5 Remove the chicken from the marinade and gently pat dry with paper towels. Discard the marinade. Lay the chicken on the grill rack. Cover and cook for 3 to 4 minutes, then brush with the glaze, re-cover, and cook for 4 minutes longer. Turn the chicken and repeat the same steps, cooking until the chicken is cooked through (cut to test) and the juices run clear. Transfer to a platter, pour the remaining glaze over the chicken, and serve.

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