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Street Fair Grilled Beer Chicken

Street Fair Grilled Beer Chicken

Street Fair Grilled Beer Chicken12

There is a street fair in LA that I used to frequent, with chicken the smells so incredible it will haunt your dreams. I’d rush past the booths of produce, handmade ceramic mugs, the guy trying to get me to vote for his City Council pick, the face painting lady, just to be near to the lady grilling the chicken.

Sophia was always with me, as polite and charming as a bulldog could possibly be. She wasn’t the kind to bark (even when she probably should have), and she never once jumped up where she wasn’t supposed to. She’d run up to her intended target, sit her chubby body down right in front, and lift a paw to get attention. It was a genius move. Whatever she wanted she got. Head pets, food scraps, lavish praise. But the chicken lady was her crowd, and she worked it. She’d run up to the booth, sit down right in the front, and gently scratch the vinyl sign covering the bottom of the booth. Chicken Lady would squeal that "her dog" was back. She’d load up a plate of chicken (probably too full), and rush to feed Sophia and pet her head.

I, of course, had to order some. I’d convince myself it was as a way to thank her for feeding my dog better food than most the world eats, but really it was because I’d jones like an addict for what she was peddling.

Lately, I’ve been consumed with puppy fever. Sophia’s been gone a while, and I need another furry, fat, beast in my life. So I decided to make our chicken and stalk all the bulldog rescue sites in the Pacific Northwest. It’s a legit way to spend the afternoon. At least until I can find another buddy to visit street fairs with me and beg for chicken.

Street Fair Grilled Beer Chicken13

Street Fair Grilled Beer Chicken

Yield: 4 servings


  • 2 lbs chicken thighs (boneless, skinless)
  • 2 tbs kosher salt
  • 12 ounces wheat beer
  • 1 (3g) teaspoon paprika
  • 1 teaspoon (3g) onion powder
  • 1 teaspoon (3g) garlic powder
  • ½ teaspoon (0.5g) dried thyme
  • 1 teaspoon (6g)salt
  • ½ teaspoon (3g) black pepper
  • ½ teaspoon (2g) chili powder
  • 1 ½ teaspoon (6g) brown sugar


  1. Add the chicken to a bowl or baking dish. Sprinkle with 2 tablespoons salt. Pour the beer over the chicken. Cover and refrigerate for two hours and up to 12 hours.
  2. Preheat the grill.
  3. Remove the chicken from the brine. Rinse and pat dry.
  4. Add to a plate, sprinkle on all sides with the spice mixture.
  5. Grill over medium high heat until cooked through, about 4 minutes per side.
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Street Fair Grilled Beer Chicken11

Hoisin Stout Chicken Legs & What Are Hops?

Craft Beer 101: What are hops? via @TheBeeroness

Chances are, if you’ve spent anytime within stumbling distance of a Craft Beer Lover, you’ve heard the word "hops" thrown around like a rag doll. You may have been leery asking the "What are hops?" question for fear that you’ll be subjected to the mad beer-geek ramblings of your semi-inebriated friend. So, here I am to save you from the possibility of a lecture on beta, delta, and gamma resins whist trying to hide your shell shocked expression, with a quick and dirty introduction to this essential beer ingredient.

Hops are a flower that comes from a plant in the marijuana family. It’s believed that they were originally added as a preservative when trying to make water safe to drink, but due to their uniquely bitter flavor, the use became more about taste than preservation.

Craft Beer 101: What are hops? via @TheBeeroness

Hops have a very specific taste that comes from the oil and gives beer it’s bitterness. These levels of bitterness are measured along a scale called the International Bitterness (or bittering) Units, that we just refer to as a beers "IBU’s." Generally, the higher the IBU’s, the more bitter the beer. That bitterness is used to counter the sweetness in the sugars used to feed the yeast, and it’s that balance that dictates how "hoppy" or bitter a beer tastes, more so than the amount of hops used. For instance, most stouts have a very malty taste (malt, essentially, is the opposite taste of hops), but can have a very high IBU rating. Think of this like weather, the same temperature feels much colder with the wind chill factor. Beer tastes much more bitter without a malty balance. IBU’s are only one indicator of what’s in store for you, bitterness wise, but isn’t always a linear expression of experience.

Hops can be added at various phases of the brewing process and are often added more than once while the beer is being made. If you hear the term "dry hopping" it really has nothing to do with the hops being actually dry, it means that the hops were added at the end of the brewing process and steeped like tea, giving a bright floral taste to the beer, rather than a strictly cooked hop flavor. Most likely, the hops were also added previously in that brewing process and the dry hopping was purely for that bright hop flavor and an extra kick of bitterness.

Hops can be used in the flower state, but are commonly used after being compressed into a pellet that looks like food for a small furry pet. The highest concentration of US hops are grown in the Pacific Northwest. If you’re driving through Oregon and see long green vines strung up on tall wires, you are probably looking at the makings of beer’s most notable ingredient.

Hoisin Stout Chicken Legs via @TheBeeronessOh, and hey, I have some food for you. Thank you for indulging my need to Beer Geek Out for a few paragraphs. Because I’m so nice, I gave you both the oven and grill methods as not to taunt the grill-less causing Sad Face reactions across the world.

This chicken was great from the oven, but I have a huge crush on my grill right now so the win goes to grilled.

Hoisin Stout Chicken Legs


  • 2 cups buttermilk
  • 12 ounces pale ale
  • 2 tbs salt
  • 3 lbs chicken legs
  • 2 tbs sesame oil
  • 2 cloves garlic, grated with a microplane (or minced)
  • 2/3 cup stout beer
  • 1/3 cup soy sauce
  • 3 tbs honey
  • 7.4 ounce jar Hoisin sauce (about ¾ cup)
  • ¼ tsp smoked paprika
  • ½ tsp sriracha hot sauce
  • 2 tbs olive oil


  1. In a large bowl whisk together the buttermilk, 12 ounces pale ale and salt. Add chicken, cover and allow to sit at room temperature for 30 minutes (if all ingredients are cold from the fridge, this is not long enough from any foodborne pathogens to form). Alternately, chicken can also be allowed to soak in the fridge for 3 to 6 hours.
  2. Rinse chicken well with cold water, pat dry.
  3. While the chicken is soaking, make the glaze. Add the sesame oil to a pot over medium high heat, add the garlic, stir. Add the stout, soy sauce, honey, hoisin, smoked paprika and sriracha, bring to a boil, stirring frequently until thickened, about 8 minutes.
  4. Oven method:
  5. Preheat oven to 425.
  6. Heat olive oil in a skillet over high heat until just starting to smoke. Add the chicken (working in batches if necessary) and sear on all sides until browned, transfer to a baking sheet that has been covered with parchment paper or aluminum foil. (note: browning the chicken before the oven will help you to avoid rubbery, chewy, skin on your chicken).
  7. Brush the chicken on all sides with glaze. Cook for thirty minutes, removing chicken from the oven and re-glazing every ten minutes. Cook until internal temperature reaches 165.
  8. Grill method:
  9. Preheat grill to medium high.
  10. Brush the grates with olive oil.
  11. Brush chicken on all sides with glaze.
  12. Place on hot grill, close the lid.
  13. Turn and brush with glaze every 2 minutes until cooked through, about 8-10 minutes.

Hoisin Stout Chicken Legs via @TheBeeroness

Grilled Corn with Sriracha Scallion Butter

Grilled Corn with Sriracha Scallion Butter I’m can’t decide what I’m more excited about, the best grilled vegetable recipes I’ve made in years, or this awesome giveaway.

Lets talk about this corn for a second. Of course the original purpose of the corn itself was merely as a vehicle for the Sriracha butter, which I adapted from The Sriracha Cookbook (you should buy it, and the Veggie Lovers version), but the sweetness of the grilled corn with the spicy butter made me forget that I had acctually made other things for dinner. This is a meal all by itself. I would also recommend serving it American State Fair style in bed of aluminum foil so that you don’t miss all that fabulous butter that will melt away. And don’t be shy about adding it to your other grilled foods, shrimp and zucchini would love to take a dip in this stuff.

Grilled Corn with Sriracha Scallion Butter

Now, we can chat about this little giveaway. I’ve teamed up with some other awesome bloggers to give one lucky reader a shiny new iPad:

Enter to win an iPad!


Give them a visit, enter to win and GOOD LUCK! And if you don’t win, you can always console yourself with some tasty, spicy, grilled corn.

a Rafflecopter giveaway

(USA Addresses only)

Warm Duck Fat Roasted Potato Salad with IPA Mustard Vinaigrette (with vegetarian option)


  • 2lbs red potatoes, cut into small cubes
  • 2 tbs duck fat (use olive oil for vegetarian)
  • 1 tsp salt
  • ¼ cup chopped shallots
  • 1 clove garlic, smashed
  • ¼ cup stone ground mustard
  • 1 tbs honey
  • ¼ cup IPA
  • ¼ tsp smoked paprika
  • ½ tsp black pepper
  • ½ tsp salt
  • 1/3 cup chopped green onions
  • 2 weight ounces crumbled Roquefort cheese (about 1/3 cup)
  • ¼ cup flat leaf parsley, chopped
  • ½ cup shelled peas


  1. Preheat oven to 400.
  2. Heat the duck fat (or olive oil for vegetarian) in a large oven safe skillet (cast iron preferred). Add potato cubes and 1 tsp salt, tossing to coat. Cook until potatoes start to brown, about 5 mintues. Transfer skillet to oven and roast for 20 minutes or until fork tender.
  3. In a blender or small food processor, add the shallots, garlic, mustard, honey, IPA, smoked paprika, pepper and ½ tsp salt, process until well combined, about 2 minutes.
  4. In a large bowl add the potatoes, mustard vinaigrette, green onions, blue cheese, parsley and peas, toss to coat. Serve warm.
Grilled Corn with Sriracha Scallion Butter3