Ingredients
- 4 boneless, skinless chicken breasts (or thighs for extra juiciness)
- 1 bottle of iKi Beer (chilled)
- 2 tbsp soy sauce
- 2 tbsp honey
- 2 tbsp brown sugar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp sesame oil
- 1/2 tsp black pepper
- 1/4 tsp salt
- Optional garnish: sesame seeds, chopped green onions
Instructions
1. Prepare the Marinade:
In a large bowl, combine the iKi Beer, soy sauce, honey, brown sugar, minced garlic, grated ginger, rice vinegar, sesame oil, black pepper, and salt. Whisk everything together until the sugar dissolves completely.
Place the chicken breasts (or thighs) in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.
2. Preheat the Grill:
Heat your grill to medium-high heat. If you’re using a grill pan or stovetop, heat it with a little oil over medium-high heat.
3. Grill the Chicken:
Remove the chicken from the marinade and discard the marinade (or save it to make a glaze). Grill the chicken for about 6-8 minutes per side (depending on thickness), until the chicken reaches an internal temperature of 165°F (75°C) and has nice grill marks.
4. Make the Beer Glaze:
While the chicken is grilling, pour the leftover marinade into a small saucepan. Bring it to a simmer over medium heat and let it cook for 5-7 minutes, until it thickens into a glaze. Stir occasionally to prevent burning. If you prefer a thicker glaze, you can add a bit of cornstarch (dissolved in water) to the simmering sauce.
5. Glaze the Chicken:
In the final 2-3 minutes of grilling, brush the beer glaze generously onto the chicken breasts, allowing the glaze to caramelize and form a glossy coating. Flip the chicken and glaze the other side, repeating the process.
6. Serve:
Once the chicken is cooked through and beautifully glazed, remove it from the grill. Let it rest for a few minutes.
Garnish with sesame seeds and chopped green onions for an extra burst of flavor and color.
Notes
The iKi Beer in the marinade and glaze not only tenderizes the chicken but also adds a subtle malty sweetness and depth of flavor that pairs beautifully with the soy sauce and honey.
This recipe works wonderfully with grilled vegetables or a simple rice pilaf as a side.
