Beer Brined Chicken with Mango Peach Sauce

DF, GF

I don’t have a grill, and even though my grill pan tends to be a good substitute most of the time, it doesn’t always do the trick.  So, when I’m at someone else’s house who has a grill, I can’t get enough of it. And grilled chicken couldn’t be easier; I actually made this chicken after spending all day at a 4th of July bbq.  Just brine the chicken and make the sauce the night before, then grill and enjoy.  Sounds so lovely, it makes me want to grill again.

Food 193

Beer Brined Chicken with Mango Peach Sauce
12 oz beer (suggested ipa)
1/2 c + 2 tbs orange juice
6 oz (3/4 c) pineapple juice
1/3 c salt
1/4 c sugar
2 bay leaves
8 chicken thighs, about 2lbs, bone in, skin on
2 garlic cloves, minced
1 onion, chopped
1 tsp ginger
1 mango, peeled and chopped
1 peach, peeled chopped
2 tbs agave
1/4 c white wine
1 chili in adobo, chopped

In a large pot combine beer, 1/2 c orange juice, 1/2 c + 2 tbs pineapple juice, salt, sugar, and bay leaves.  Stir until salt and sugar are fully dissolved then add chicken.  Let brine in the frig overnight.

To make sauce heat olive oil in a pot over medium heat.  Add onion, garlic and ginger; cook until fragrant.  Add mango and peach, cook until softened.  Add white wine then let reduce by half, then add remaining 2 tbs orange juice and 2 tbs pineapple juice, 2 tbs agave, and chili in adobo.  Season with salt and pepper to taste and let simmer for 10 minutes.  Remove from heat then add 1/2 c water and let cool.  Once fully cooled pulse in a blender until smooth, set aside.

When ready to grill, drain chicken from brine and use paper towels to remove any excess moisture.  Heat grill to medium high heat, leaving some burners off to allow for indirect grilling.  Place chicken on grill directly over flame and cook until golden brown about 5 minutes per side.  Move chicken to the cooler side of the grill, close cover and continue to grill until cooked through, about 15 – 20 minutes longer.  During the last few minutes of cooking, brush sauce on chicken to allow for caramelization.

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