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12/10/2011 National Lager Day Chicken with Amber Lager and Honey

Source of Recipe

Food Channel


Recipe Introduction

Lager is a type of German beer that is bottom fermented and lightly hopped. It is usually stored for at least three weeks after brewing before it is served. Lager is the dominant beer style throughout the world, except in England where ale is the favorite style. The only real difference between ale and lager is that ales ferment and age quickly at warm temperatures, while lagers ferment and age slowly at cool temperatures. These different types of fermentation allow for a vast difference in flavor and aroma of the different styles of beer. Lager yeast first emerged in the Holy Roman Empire due to a spontaneous mutation or hybridization effect. As a new variety of beer, it often had to be produced outside city walls because it faced opposition from the Catholic Church. To celebrate National Lager Day, head to your favorite pub and enjoy a refreshing brew of your favorite lager or try brewing your own!

List of Ingredients

HOME COOKIN’ 12/10/2011 National Lager Day Chicken with Amber Lager and Honey



Chicken with Amber Lager and Honey


1 onion, finely chopped
5 tablespoons Michelob Amber Bock
3 tablespoons fresh lemon juice
2 tablespoons vegetable oil
2 tablespoons honey
1 tablespoon soy sauce
4 boneless, skinless chicken breast halves (about 6 ounces each)



Recipe


In a small bowl, combine the onion, beer, lemon juice, oil, honey, and soy sauce, stirring well.

Place the chicken in a shallow dish. Pour about 1/2 cup of the beer mixture over the chicken and turn to coat. Cover and marinate in the refrigerator for 4 hours. Cover the remaining beer mixture and set aside.

Prepare a grill for cooking over medium-high heat. First, oil the grill rack. If using a charcoal grill, prepare a solid bed of medium-hot coals. If using a gas grill, preheat to high and close the lid, then open the lid and lower the heat to medium-high (you can hold your hand 1 to 2 inches above grill level only 3 to 4 seconds).

Meanwhile, in a saucepan over medium-high heat, bring the remaining beer mixture to a simmer and cook, stirring occasionally, until reduced and thickened to a glaze, 5 to 6 minutes. Set aside.

Remove the chicken from the marinade and gently pat dry with paper towels. Discard the marinade. Lay the chicken on the grill rack. Cover and cook for 3 to 4 minutes, then brush with the glaze, re-cover, and cook for 4 minutes longer. Turn the chicken and repeat the same steps, cooking until the chicken is cooked through (cut to test) and the juices run clear. Transfer to a platter, pour the remaining glaze over the chicken, and serve.