Chicken with a Soy, Honey, and Beer Reduction Recipe

Chicken with a Soy, Honey, and Beer Reduction


3 lbs bone-in chicken thighs with the skin on, about 12 thighs (use boneless skinless if you're fat conscious)
¼ cup dark soy sauce
2 tbsp honey
1 bottle dark beer (negro modelo)
2 garlic cloves, minced
1 large yellow onion, diced
8 oz mushrooms (white button or cremini), roughly chopped

How to make Chicken with a Soy, Honey, and Beer Reduction

Chicken Thighs with Soy, Honey, and Beer Reduction
Makes 4 Servings

In a large non-stick skillet or sauté pan, heat 1 tsp of olive oil over a medium flame (enough to lightly coat the bottom of the pan). Brown the chicken thighs in batches, three or four at a time, until the skin is crispy and they have a good color on both sides. Set aside.

Add the onion to the pan, scraping up any drippings from the chicken, and sauté until translucent, about 5 minutes. Add the mushroom and cook for another 5 minutes. Add the garlic and the soy sauce and continue to simmer for two minutes. When the mushrooms are tender, add the beer and honey and stir to combine. Reintroduce the chicken to the pan and submerge in the beer mixture. Simmer uncovered until the sauce has reduced slightly and the chicken is cooked through, about 5 to 10 more minutes.

Serve with Cinnamon-scented Rice and Cumin Roasted Cauliflower.

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