Beer-Flavored Chicken Teriyaki

October 29, 2014

Beer-Flavored Chicken Teriyaki

First and foremost: Beer is not paleo. Sorry [Insert sad trombone noise here].
Secondly, I don’t care. Actually, I don’t give a rat ass if it’s not paleo.
There, BOOM, in your face!
Beer - let me rephrase that - a good beer, is like nectar from gods. It’s one of the best tasting, most complexly flavored beverages in the world.
And man...getting home from work (or from training), plopping on the couch, and opening up a nice craft beer is the greatest feeling ever.
There’s nothing quite like it.

Beer-Flavored Chicken Teriyaki



Back to beer not being paleo.
Beer is not paleo because it’s made from grains and, moreover, alcohol is not paleo. So yeah, not a chance.
But if you - just like myself - love a good beer, then it’s okay to splurge once in a while (even more than that. HA!)
And when I say good beer, I mean a high-quality Belgian beer or those specialty beers produced by the microbreweries that are popping up seemingly everywhere.
None of that inexpensive booze we all consumed in ridiculous amounts during college (don’t give me the eyes, we all did!)

Beer-Flavored Chicken Teriyaki



Beer is awesome in marinades too.
Now, I have something to admit to you. I rarely cook with beer (I definitely prefer to drink it), but it absolutely adds something to this chicken.
The soaking of the chicken in the marinade means that it absorbs all of the flavour and the beer lends greatly to that, creating such a soft and light texture that leaves you wanting more. The mirin, the rice vinegar and the soy sauce complement the chicken in an almost unique way.
The result is a juicy, tender, packed with umami and perfectly caramelized chicken.
It’s 5 stars in terms of flavor and does not disappoint. Trust.

Beer-Flavored Chicken Teriyaki
Beer-Flavored Chicken Teriyaki                                                               Print this recipe!

Ingredients
Serves 4

2 chicken breasts (boneless and skinless), cut into ½-inch chunks

Marinade

⅓ cup / 80 ml organic wheat-free soy sauce (or coconut aminos)
4 tablespoons mirin (if you can’t find mirin use white wine)
4 tablespoons rice vinegar
6 tablespoons raw coconut palm sugar
1 tablespoon minced garlic
1 tablespoon minced ginger
1 cup / 250 ml beer
1 teaspoon olive oil

Directions

In a large bowl combine all marinade ingredients and mix until sugar dissolves. Add chicken chunks and marinate for at least 30 minutes (marinate overnight for fullest flavor).
Lift chicken from marinade and set aside (if you want, you can skewer chicken onto bamboo sticks that have been soaked in water for 5 minutes.)
Pour marinade into a medium saucepan and bring to a boil over medium-high heat. Reduce to a simmer, and let reduce to about 1 cup, stirring occasionally.
Heat one tablespoon of olive oil in a large skillet or wok over medium-high heat. Add chicken and cook for about 8 to 10 minutes. Add reduced marinade and cook for further 3 minutes until chicken is glazed and cooked through.

Nutrition facts

One serving yields 244 calories, 3 grams of fat, 18 grams of carbs and 28 grams of protein.

27 comments:

  1. Bookmarked and needs to be made here. SOON!!! Love the beer in there, perfect. #wolfpackeats

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  2. Yum! Adding this to next week's meal plan with GF beer, of course!!

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    1. Talking about GF beer, do you recommend any particular brand?

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  3. Dang - and here I was thinking coffee was God's nectar!!!
    I don't drink beer - but, I do love to add it to chili - never tried it as a marinade/cooking sauce for chicken - totally fascinating recipe Mike!

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  4. Throughout the ages beer was considered a healthy beverage and there is nothing wrong with drinking a beer. So all I can say is " Prost " .

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  5. Hi Mike, looks wonderful, the marinade looks good enough to drink!

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    1. The marinade is so yummy, I can't tell you enough about it!

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  6. I tend to read too fast. Let me tell you my first thought when I opened your post - oh, no! He went a bit too far this time.. yes, I thought so. Why, you may ask? Because I read - BEET flavored chicken. Now, I like beets in moderation, but a beet-flavored chicken is over the line with me... ;-)

    glad it was beer - I don't drink beer, but I love to use it in my cooking....

    I also agree with Cheri - the marinade looks good enough to drink!

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    1. You should try a good Belgian beer Sally, I'm sure it'll change your mind!

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    2. Belgian beer... yes.... did you know while I lived in Paris I had a I Belgium boyfriend? Nothing too serious, but I have sweet beer memories. I say no more. (great chocolate too) :-)

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  7. Did a double take. Your marinade almost makes it look like beef! Looks delicious regardless. Pinned!

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  8. Ohhhh yes. I bet cavemen wish they had beer. Heck, they probably did.

    I love using beer to make beer battered fish and chips. I mean fries. ;) I wonder if we can bottle the marinade and sell it at pubs...

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    1. I don't see why not Arman...actually, it's a great idea we should totally do it! ;)

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  9. Hmmm...I can't say that I've ever tried marinating anything in beer. Tequila yes, but not beer. I usually just drink it all first. What an awesome idea though! And I'd also like to point out that Belgian beers are the best ever. Just like Belgian football. Ok, Netherlands is up there, too. Know what I mean? #WolfpackEats

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    1. Tequila marinade? You're badass David!
      But I'm not going to discuss football/soccer with a Belgian traitor...

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  10. These skewers looks and sounds amazing! I definitely need that Tsingtao on the side too!

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  11. Heck yea... Mike unplugged! Love it. Screw Paleo... give the guy his beer! This sound like some legit skewers my friend! Definitely #wolfpackeats!

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    1. You know man that I am a rebel. Actually, "rebel" is my second name ;)

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  12. I'm not the biggest fan of beer but I would be the biggest fan of beer teriyaki chicken! Looks delicious.

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  13. I used to POUND beer back in the day...... But sadly, no. I have had to DITCH my fav..... OHHH WELL, I can still dream about chowing down on this teriyaki!

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  14. I never cook with beer for some reason either, so glad you've given me some perfectly caramelized inspiration!

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  15. Mike, Great recipe..However it should be noted that unless you are using a GF beer this is not gluten free. People with Celiac cannot have something marinated or braised in any type of traditional beer.

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