Description
If you enjoy cooking with beer, add this to your “must make” list. The deep, hoppy flavours of the IPA really come through the sweetness and spiciness of the chili sauce.
Ingredients
- FOR THE CHICKEN:
- 2 Chicken Breasts, Boneless, Skinless
- 1 teaspoon Olive Oil
- ½ teaspoons Sea Salt
- ½ teaspoons Paprika
- ½ teaspoons Cayenne Pepper
- ½ teaspoons Ground Black Pepper
- FOR THE GLAZE:
- 1 Tablespoon Olive Oil
- 1 clove Garlic, Minced
- 1 Shallot, Minced
- 1 cup IPA (Indian Pale Ale)
- ¼ cups Sweet Chili Dipping Sauce
- 1 Tablespoon Packed Brown Sugar
- 1 Tablespoon Rice Wine Vinegar
- Ground Black Pepper To Taste
Preparation
For the chicken:
Heat grill to high. Brush chicken breasts with the olive oil.
Mix the dry rub ingredients (salt, paprika, cayenne and pepper) in a small bowl. Evenly distribute the dry rub 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 approximately 30 minutes (flipping halfway through) or until juices run clear.
For the glaze:
Heat the olive oil in a skillet over moderate heat. Add the garlic and shallots. Saute for approximately 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 approximately ten minutes or until the mixture has reduced to half. Remove from heat and set aside until the chicken is ready.
Once chicken is ready, place it in the skillet and toss in glaze until full covered. Any leftover glaze can be sealed and refrigerated for up to a week. Makes a great dipping sauce, too!
