Jalapeño Honey Grilled Beer Chicken
I had a camera in my face and a man four-inches shorter than me asking questions he should know the answers to.
This is mid-day TV, I suppose. This is a cooking segment on a Los Angeles NBC station. This is a person unable to let a millisecond of silence creep across your screen. Your ears must be punctured with words, even if they are odd and out of place.
I’d been making a chipotle beer cheese sauce, a blender version that takes only the few seconds TV cooking can tolerate without a pay off, and I mentioned that alcohol intensifies heat. The higher ABV a beer is, the hotter it will make that pepper you put in your sauce. Add a jalapeño to some vodka and it will exploit every inch of capsaicin it contains in just mere minutes. It was a warning, really. If you don’t want a screaming hot sauce, steer away from the 13% triple IPA monsters and towards the 4% session beers.
A slight pause to pour the sauce into a bowl, no more than a full second and he panicked. "So….what does "intensify" mean?" The second he said it, I could see a flash of regret in his eyes and a plea for me to pick up the ball. He could have asked about ABV, or about local beers that would work best. But instead he asked me to define a word like we were in the middle of a really heated spelling bee.
I can no longer talk about alcohol intensifying heat without thinking about him and his request to define the word rather than explain the idea. It is true, the higher the alcohol content, the spicier it will make your peppers. This can be great if your like your dishes with a kick. It can be assaulting if your pepper is already hotter than you’d expected. Either way, it something to keep in mind.
Jalapeño Honey Grilled Beer Chicken
- ½ cup 125g stout or porter beer
- ¼ cup 70g balsamic vinegar
- ¼ cup 70g sodium soy sauce
- ¼ cup 90g honey
- 1 teaspoon 4g garlic powder
- 1 teaspoon 4g onion powder
- 1 lbs chicken thighs cut into cubes
- 2 jalapenos sliced
- In a medium bowl whisk together the beer, balsamic, soy, honey, garlic powder, and, onion powder.
- Add the chicken and jalapenos, stir to coat.
- Cover and refrigerate for one hour and up to 12.
- Thread chicken and jalapenos onto heat safe skewers.
- Grill until chicken is cooked through, about 4 minutes per side.
- Serve warm.
JJ September 2, 2016 um 8:15 am
I really enjoy your blog and your recipes. The results are fabulous and unique. My only regret is that I have to read your blog from two inches away from my computer screen. Your choice of font color is extremely light and doesn’t contrast well with a white background. For some of us with not perfect vision, it is difficult to read. Is there a chance you can use a darker font color?
Jackie September 2, 2016 um 11:14 am
Thank you for letting me know! It wasn’t my choice, it was a color chosen by the person who re-designed my site. I’m going to be having a few updates done soon, so I’ll include that. Thanks for reaching out!
Matt September 3, 2016 um 9:06 am
Firstly, as always the food looks amazing. BBQ season is nearly over in the UK, but there is still time to justify making these I think. Secondly, chipotle beer cheese sauce?? Where can I find such a brilliant sounding recipe??
Ricker September 3, 2016 um 6:40 pm
Nice blend of flavor a in here. Used a Sam Smiths porter and grilled close over a small bed of charcoal and hardwood charcoal. This one serves up nice with grilled Vidalia onions and over brown rice.
Jackie September 7, 2016 um 11:15 am
That sounds awesome! I used the leftover chicken for chicken panang, but grilled onions sound perfect.
alexa.al September 13, 2016 um 12:33 pm
Look so nice. I will try to cook it.
Heather @HeatherChristo October 2, 2016 um 3:15 pm
I’ve got to fire up the grill for this recipe! This looks amazing!