Want some finger-lickin' good sticky Guinness chicken? Tender chicken thighs are seared to perfection and then bathed in a delicious sticky sauce, infused with deep and complex flavors from your favorite Irish beer. Guinness melds with honey, ketchup, and balsamic vinegar to create a well-balanced glaze that's rich, savory, with a hint of sweetness. Everyone will be coming back for seconds.
Ingredients
1cupGuinness
¼cupEACH: ketchup and honey
2tablespoonsbalsamic
2teaspoonsdijon mustard
2clovesgarlic, minced
1tablespooncooking oil
8boneless skinless chicken thighs
Instructions
Add the Guinness, ketchup, honey, balsamic, dijon, and garlic to a small pot and bring it to a boil over high heat. Reduce the heat and simmer for 15 minutes, or until it starts to thicken.
1 cup Guinness, ¼ cup EACH: ketchup and honey, 2 tablespoons balsamic, 2 teaspoons dijon mustard, 2 cloves garlic
While the sauce is simmering, start the chicken. Heat the oil in a large frying pan over medium-high heat. Add the chicken to the pan and brown it on both sides, about 5 minutes total. Drain the fat from the pan.
Reduce the heat to medium and then pour the slightly thickened Guinness sauce over the chicken and continue to cook the chicken, uncovered, turning it over a few times so the sauce coats both sides, for about 15 minutes, or until the sauce reduces and is thick and sticky.
Notes
Make sure to cook the chicken uncovered so that the sauce thickens.