Ginger Porter Beer Glazed Chicken Thighs
2-3

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Ginger Porter Beer Glazed Chicken Thighs

  • Servings: 2-3
  • Prep Time: 15 MINS
  • Cook Time: 20 MINS

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Directions

Step one
In a saucepan at medium heat add the vegetable oil, garlic, and ginger. Sautee until fragrant and deglaze with the soy sauce. Add in the brown sugar and Worcestershire sauce and continue cooking until sugar is dissolved. Add in the porter beer and reduce to low heat until thickened - be careful not to boil over (about 15-20 minutes).
Step two
With grill brush, clean grill grates then season with oil. Pre-heat grill to medium-high heat. Salt and pepper the chicken thighs and place them on the grill. Sear on both sides. Baste the porter glaze on the thighs while grilling. Continue turning and basting being careful not to burn. Cook until thighs are cooked through to 170° at the bone.

TIPS

If it’s too cold for outside grilling you may roast the chicken thighs in the oven at 375°. Baste the thighs with the glaze three or four times while roasting. The malty hoppy flavor in the beer adds great flavors that complement the soy and ginger. This glaze is great on chicken wings too! This dish pairs well with a roasted sweet potato-kale salad with toasted walnuts and sesame vinaigrette. Pair with your favorite Porter beer used in the recipe or a Columbia Valley Riesling.

Ingredients

2 lbs. RANGER® Free Range Chicken Thighs
  salt and pepper
  Glaze
1 tbsp. vegetable oil
2 tbsp. minced garlic
2 tbsp. minced ginger
3/4  cup soy sauce
1 tbsp. Worcestershire sauce
1 cup brown sugar
12 oz can Porter beer
  salt and pepper

Directions

Step one
In a saucepan at medium heat add the vegetable oil, garlic, and ginger. Sautee until fragrant and deglaze with the soy sauce. Add in the brown sugar and Worcestershire sauce and continue cooking until sugar is dissolved. Add in the porter beer and reduce to low heat until thickened - be careful not to boil over (about 15-20 minutes).
Step two
With grill brush, clean grill grates then season with oil. Pre-heat grill to medium-high heat. Salt and pepper the chicken thighs and place them on the grill. Sear on both sides. Baste the porter glaze on the thighs while grilling. Continue turning and basting being careful not to burn. Cook until thighs are cooked through to 170° at the bone.

TIPS

If it’s too cold for outside grilling you may roast the chicken thighs in the oven at 375°. Baste the thighs with the glaze three or four times while roasting. The malty hoppy flavor in the beer adds great flavors that complement the soy and ginger. This glaze is great on chicken wings too! This dish pairs well with a roasted sweet potato-kale salad with toasted walnuts and sesame vinaigrette. Pair with your favorite Porter beer used in the recipe or a Columbia Valley Riesling.