The Pioneer Woman Tasty Kitchen
Profile Photo

Honey Beer Chicken

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

5
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A really simple weeknight meal that can be made in less than 30 minutes. The sauce is a combination of beer, honey, whole-grain mustard and soy sauce. It is a great combination of sweet, salty, and tangy.

Ingredients

  • 1 whole Orange, Zest And Juice
  • ½ teaspoons Dry Mustard
  • 12 ounces, fluid Beer, Divided (I Used Blue Moon)
  • 3 cloves Garlic, Smashed
  • 2 Tablespoons Vegetable Oil, Divided
  • ½ teaspoons Salt
  • ½ teaspoons Pepper
  • 1-¼ pound Boneless, Skinless Chicken Breasts
  • ½ cups Thinly Sliced Shallots
  • 2 Tablespoons Reduced Sodium Soy Sauce
  • 1 Tablespoon Dijon Mustard
  • 2 Tablespoons Honey
  • ¼ cups Chopped Parsley
  • Salt And Pepper, to taste

Preparation

Combine the orange zest, juice, dry mustard, ¾ cup of beer, garlic, 1 tablespoon of vegetable oil, salt and pepper in a bowl, whisk. Put the chicken into a large non-reactive bowl or a zip top bag. Pour the marinade over the chicken and marinate in the refrigerator for at least 30 minutes.

Place the remaining vegetable oil (1 tablespoon) a large skillet over medium heat. Remove the chicken from the marinade and season with salt and pepper on both sides, to taste. Sauté the chicken in the pan until brown on both sides and almost cooked through, about 5-8 minutes on each side. Remove the chicken from the pan and set aside, keep warm.

Add the shallots to the pan. Stir the shallots and scrape up most of the browned bits on the bottom of the pan. Cook until shallots are caramelized, about 5 minutes. Meanwhile, combine the remaining ¾ cup of beer, soy sauce, mustard, and honey in a small bowl, whisk to combine. Once the shallots have caramelized add the mustard mixture to the pan, stir to combine scraping up any remaining browned bits.

Add the chicken back to the pan and simmer until the chicken is cooked through and the sauce has thickened. The chicken should have been mostly cooked already but depending on the thickness may need a few minutes longer. Just make sure the juices run clear before removing from heat.

Serve garnished with parsley.

Adapted from Cooking Light.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Asian Short Rib Tacos
Profile Photo by Leigh Suznovich of Jeanie and Lulu's Kitchen in Main Courses
These Asian short rib tacos are one of my favorite recipes...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Iowa-Style Pork Tenderloin Sandwich
Profile Photo by Lori Kemph | Mutt & Chops in Main Courses
Iowa-style pork tenderloin sandwiches are amazing! These sinfully delicious, crunchy bits...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


One-Pot Ranch Goulash
Profile Photo by lara branch in Main Courses
This one pot wonder is something my mom made when I...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Classic Cheeseburger with Homemade Pickles & Mayo
Profile Photo by Sabrina Russo in Main Courses
Who doesn't love a classic cheeseburger? Check out my recipe for...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Baked Whole Fish with Lemon, Herbs and Garlic Butter
Profile Photo by Nora | Savory Nothings in Main Courses
Feel confident making a baked whole fish with these simple instructions....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy