Beer & Honey Glazed Chicken Recipe

A tasty brown ale goes well with this dish because the inherent smoothness and sweetness do not compete with the tanginess of the marinade.

Serves 4

4 Boneless chicken breasts

Marinade
12 oz. Chestnut Brown Ale
1 tsp. rosemary
1 tsp. parsley
1/2 tsp. celery salt
1 Tbs. olive oil
2 cloves minced garlic
Pinch each; oregano, tarragon, cayenne pepper, hungarian (hot) paprika
4 tsp. soy sauce ( separated into two 2 tsp. servings)
1/2 cup honey
1/4 tsp. hot sauce (WooWee Big Hog works very well.)

Combine the first seven ingredients (ale through paprika), and 1 serving of the soy sauce in a large bowl and mix well. Place the chicken in a sealable plastic bag, and pour the marinade over the chicken. Place the chicken in the refrigerator overnight turning often to ensure all sides get coated evenly.

Place the chicken in a baking dish, drizzle a little marinade over each breast and sprinkle a little rosemary, parsley, and paprika over the breasts for a nice effect. Bake at 350 degrees for 30 mintues. Combine the honey, remaining soy sauce, and 1/4 tsp. of hot sauce and set aside. When the 30 minutes are up, coast the chicken breasts with the honey/pepper mixture and continue baking until done, about 5-10 minutes.

Recipe from the Deja Brew Brewsletter… click here to subscribe