Beer Glazed Chicken with Summer Vegetables

Fried chicken and beer - it's a match made in heaven, right?  There's only one problem - I don't like beer.  🍺🍗  (Please don't judge me.)  It actually looks very appealing with it's frothy, golden color but unfortunately - I've really just never acquired a taste for it. 

​But before you start sending me your beer suggestions, I should tell you that I've sampled a lot of beer.  Dark beers, pilsners, craft beer, fruity beers, pale ales, stouts and lagers - I've yet to find one that appeals to me.  At the risk of offending beer drinkers all over the internet - I have to say that I just don't like any of it.  I apologize to all of my beer loving followers.  🤷🏻‍♀️ Please don't unfollow me.

I may never be a girl who drinks a beer with her fried chicken but that doesn't mean that I can't be a girl who GRILLS her chicken with a beer glaze.  Turns out, this non-beer drinker is a big fan of grilled chicken smothered in a drunken beer glaze.  Who knew?  

​Something magical happens to a beer when you add spice, sugar and garlic.  It transforms it from a hoppy, bitter brew to a flavor rich, full bodied, spicy glaze that pairs perfectly with grilled chicken.   Maybe I should just order my beer with sugar and spice from the bartender from now on.  🍻🌶🥣

In case you're curious, I did taste the Mexican beer that I added to the recipe - and.... I'm still not a fan.  I'll leave it at that.  

Beer Glazed Chicken with Summer Vegetables
1 teaspoon oregano
1 teaspoon pepper
3/4 teaspoon salt
1/2 teaspoon cumin
3/4 cup dark Mexican beer
6 cloves garlic
3 Tablespoons piloncillo (or brown sugar)
1/2 teaspoon crushed red pepper flakes
4 chicken leg quarters
2 medium zucchini, cut into 1/4" slices
1 red onion, cut into 1/4" rounds
2 ears corn, husked and halved
2 Tablespoons olive oil

Mix together oregano, pepper, 1/2 t. salt, and cumin.  

Combine beer, garlic, piloncillo, crushed red pepper flakes and 1 T. spice mixture in saucepan.

Bring to a simmer.  Reduce heat and cook 20 minutes until reduced.  

Pat chicken dry and rub with spice mixture. 

Grill chicken to 150.  

Brush chicken with half of beer glaze.

Turn chicken over.  Brush with remaining glaze and cook to 160.

Remove from grill.  Cover with foil.  

Toss zucchini, onions and corn with oil and 1/2 t. salt. 

Grill until slightly charred. 

Serve vegetables with chicken.  

This grilled chicken was a big hit with my family.  What better way to celebrate the end of summer and the start of a new school year?

​Ciao!

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