This recipe was served alongside yesterday's curried squash as part of a beer paring assignment. While the curry was stellar on its own, I rarely turn up the opportunity to actually COOK with the beer. Upping the ante a bit for the homework, I incorporated the beer of choice directly into the recipe.
Brooklyn's Post Road Pumpkin Ale:
The beer has a wonderful spice aroma that I wanted to play up in the chicken. As the poultry was paired with a curry for dinner, I opted to keep the spice palate fairly tight. Instead of using broader more complex flavor of the garam masala blend used in the curry, I choose to focus on the cardamom and ginger. The beer does not contribute much flavor, but played a key role in tenderizing the meat. In the end the flavor was fairly simple...only a subtle hint of spice with a warmth from the ginger...but it was by far one of the juiciest and most tender boneless, skinless chicken breast recipes I've tried to date.I used whole cardamom pods in this recipe, but feel free to substitute the ground spice instead. Start with 1 1/2 tsp and adjust to your liking.
the recipe is my own
serves 4-6
The Ingredients:
2 lbs boneless, skinless chicken breasts
3 cloves garlic, minced
2 - inch knob of fresh ginger, minced
1 black cardamom pod
6-8 green cardamom pods
2 tsp salt
1 Tbsp honey
2 Tbsp oil
2 Tbsp lemon juice
10 oz pumpkin ale
The Process
Dry roast the caradmom pods in a small skillet over high heat, until lightly toasted and very fragrant, about 2 minutes. Set aside to cool.
Once cool, coasrely crush with the side of a knife or with a mortar and pestle. Combine all of the marinade ingredients into a gallon-sized zip-top bag. Add the chicken. Refridgerate and allow to marinate for at least 1 hour (mine bathed in the beer for almost seven).
Preheat the broiler or grill. Remove the chicken from the marinade, discard the marinade. Grill the chicken for 10-15 minutes, or until no longer pink, turning once (internal temperature should read 170F). Serve.
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