Cooking with Beer: Hot-n-Spicy Chicken with E-Z Garlic Sauce - dummies

Cooking with Beer: Hot-n-Spicy Chicken with E-Z Garlic Sauce

By Marty Nachel, Steve Ettlinger

Marinating meats in beer (or other alcoholic beverages) is nothing new, but this hot and spicy chicken recipe includes beer both in the marinade and in the sauce.

Prep time: About 25 min

Cook time: About 4–8 hr plus marinating time

Yield: 6–7 servings

1 teaspoon whole black peppercorns

1 teaspoon coriander seed

1 teaspoon cumin seed

2/3 cup Munich Dunkel or Bock Beer

2 tablespoons olive oil

2 teaspoons fresh grated ginger

4 large cloves garlic, mashed in a garlic press

1 serrano chili pepper or jalapeño, seeded and finely minced (optional, for chili-heads)

2 tablespoons smoked paprika

2 tablespoons honey

1-1/2 teaspoons salt (or to taste)

3 to 4 pounds chicken, cut in pieces and washed (or boneless chicken breasts)

About 4 cups E-Z Garlic Sauce (see the following recipe)

  1. Heat a heavy skillet over medium heat until very hot. Remove from heat and toss in peppercorns and coriander seed, stirring for 1 minute. Add the cumin and continue stirring for an additional 30 seconds or until very fragrant. (Skip this step if you’re in a rush.) Cool; then crush the spices.

  2. In a small bowl, combine the beer and the olive oil with the crushed spices and the ginger, garlic, chili, paprika, honey, and salt. Let set 10 minutes.

  3. While marinade is resting, slash the chicken pieces diagonally with 1/4-inch-deep cuts, about 4 per piece.

  4. Rub chicken thoroughly with the marinade. Marinate, covered, in the refrigerator for 4 to 8 hours.

  5. Grill over medium heat until no sign of pink appears when meat is pierced with a sharp knife and meat reaches an internal temperature of 165 degrees. Serve with E-Z Garlic Sauce; either drape the sauce over the grilled chicken for a dramatic effect or serve it pooled underneath or on the side for dipping.

E-Z Garlic Sauce

2 cups water

5 cups torn French or Italian bread, crusts removed

7 to 8 large cloves garlic, peeled

1/4 cup lemon-enhanced summer beer (or lightly hopped Pale Ale with dash of lemon juice)

1/4 cup buttermilk (or sour cream)

1/4 cup olive oil

1/2–1 teaspoon salt (or to taste)

  1. Pour water over bread and let soak 1 minute. Gently squeeze water out of bread with your hands.

  2. Place bread and remaining ingredients in a blender or food processor and process until silky smooth.

Per serving: Calories 508 (From Fat 279); Fat 31g (Saturated 7g); Cholesterol 90mg; Sodium 1,058mg; Carbohydrate 25g (Dietary Fiber 2g); Protein 32g.