Using the cast iron Dutch oven in the Big Green Egg, we created a quick and easy braised chicken recipe with a bit of Sriracha kick. Beer Braised Spicy Chicken Thighs and Legs with Potatoes Ingredients 4 chicken thighs, skinned 4 chicken legs, lollipopped ½ cup amber ale ½ cup Sriracha 2 cups carrot, sliced…
Fried chicken sandwich, pretty easy to cook, right? Wrong, How many rubbery, greasy chicken sandwiches have you endured. The idea behind this fried chicken sandwich is create a piece of chicken that packed with flavor and moistness while the breading to crispy and light. The dressing and IPA Goddess Slaw provide even more flavor and…
India Pale Ale seems like the obvious beer choice for a curry dish, but let’s kick it up a notch with the The Juice Double IPA from Madison River Brewing. This curry is rich and fiery from the spicy Punjabi curry blend (plus a squirt of Sriracha). The extended slow cooking results in velvety chicken thighs that cut with a fork.
Brown ale is the perfect beer for smoking chicken with its malt backbone and low hop profile. Using hickory creates a sweet, dark pedicle.
Buffalo Wings? No, Porter Buffalo Chicken Drumsticks! That’s a big kid’s piece of chicken, not some wimpy, shriveled piece of poultry. These things are all kinds of spicy and succulent down to the bone with plenty flavor, thanks to Deschutes Brewing Black Butte Porter.
Grilled chicken cordon bleu wrapped in bacon with Crazy Mountain NeoMexicanus Native Pale Ale in the poaching, and Tillamook swiss cheese and prosciutto in the filling. The real twist was using a mixture of crushed potato chips and parmesan cheese for the crust.
A take on the chicken shawarma grilled on the Big Green Egg with a splash of IPA in the yogurt and sour cream marinade. The thighs are damn tender due to a long sit in the marinade, and seasonings are bright against the sourness of the yogurt.
This is a off-centered take on the classic Chicken Cordon Bleu, but better with beer. In this case, we used the Belgian Strong Ale from Lolo Peak Brewing. The addition of roasted red pepper to the roll-up lends a sweetness to stand against the salt of the prosciutto. The Big Green Egg to make a classic…CLASSIC!