Boozy Chicken Marinades

Beer Marinades for Chicken

It's International Beer Day tomorrow, 2nd August, and an excellent excuse to introduce more marinades whose major ingredient is beer.

Doom Bar Chicken

Bone out chicken thighs but leave the skin on then leave them to soak up and enjoy this lovely marinade.

Into half a pint or so of Doom Bar ale (or similar rich amber ale) add the juice of 2 lemons and the zest of just one; 2 crushed cloves of garlic and 3 tbsp of olive oil; 2 tbsp of Stokes Brown Sauce and 2 tbsp of soft brown sugar; finally a couple of sprigs of rosemary having bruised the leaves to release their aromatics.

Once marinated, set the meat aside and boil the marinade to reduce it, making it easier to baste the thighs as they grill, indoors or outside on the BBQ.

Fiery Corona Wings

Using both a chilli marinade and a spicy grilling sauce, these wings come with a 'wow' warning.

For the marinade: combine 200 ml of Mexican-style beer such as Corona, 2 tbsp of olive oil, 4 tbsp of Stokes Chilli Ketchup, the juice of 3 limes and about 1 inch of grated ginger. Put this with your wings in a sealable plastic bag. Massage the marinade into the chicken and (ideally) leave them in the fridge overnight.

Pre-heat the oven to 180°C/gas mark 6, put the wings on a roasting tray and the marinade into a pan. Bring the marinade to a rolling boil, add a good knob of butter and reduce it before adding 4 tbsp of Stokes Hot & Spicy BBQ Sauce. Use this lethal mixture to coat the chicken before roasting for 25 minutes.

You can now finish the meat off on the BBQ grill for 5 or 6 minutes each side, basting with the marinade as you turn them. This is quite a hot sauce so serve the fiery wings with slices of refreshing lime and bottles of chilled beer.

Stout Honey Chicken

Pour a bottle of Guinness into a bowl and whisk in 1 heaped tsp of cornflour, 3 tbsp of honey, 1 or 2 tbsp of Stokes Dijon or Classic English Mustard and the juice of 1 lemon.

Now pour this into a casserole dish with 4 (one each) chicken thigh joints, skin side down.

Give the chicken an hour or so to enjoy the beer then turn them skin side up (and showing) and pop them into an oven, pre-heated to 180°C/gas mark 6, lid on for 30 minutes and a further 15 minutes lid off for the skin to crisp.

Enjoy your delicious chicken with broccoli and new potatoes covered in this wonderful sauce.

Juicy Chuck Salad

Marinades don't always have to be fiery or smoky. Here, the intention is to enhance the natural flavours of the chicken, keeping it moist and juicy when sliced into a salad.

Make a marinade using 200 ml of good dry cider such as Aspall's Premier Crus, 4 tbsp of Stokes Mango & Orange Dressing and the juice of 1 lime. Skin your chicken breasts and sink them into the marinade for at least an hour.

Pre-heat the oven to 180°C/gas mark 6. When  you are ready to cook the chicken, drain them then rub them with Stokes Real or Garlic Mayonnaise. Put them on an oiled roasting tin then cook them for 20 - 25 minutes until the juices run clear.

Slice the chicken, add the slices to a salad of your choice and drizzle with a little more Mango & Orange Dressing.

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More foodie thoughts for the week:





Simple Sensations- 
it's amazing how so little can achieve so much in the quest for Food Made Better - here.


 



Summer Lunches - 
these are simple lunches for simple Summers, all packed with deliciously tasty twists - here.










So Chocolaty - 
try watching this video of Chocolate & Raspberry Brownies baking, without drooling - here.

If good food makes you happy
...adding Stokes will make you smile ;)

FOOD MADE BETTER 
www.stokessauces.co.uk

01394 462150