22
June
2017

Sweet, stout and sizzling

Summary

MSU Denver's David Beckwith, chef and lecturer, whips up a simple and delicious grill recipe: Stout and Pomegranate-glazed Chicken.

Looking for ideas for your upcoming cookout? MSU Denver's Department of Hospitality, Tourism and Events has you covered. Stout and Pomegranate-glazed Chicken is perfect for the summer grill, and it will go great with oven-roasted potatoes, rice or a fresh salad of tomatoes, basil and fresh mozzarella.

Stout and Pomegranate-glazed Chicken

2 pounds chicken

1/2 cup pomegranate juice

1 cup stout (or porter) beer

1/4 cup brown sugar

1 tablespoon soy sauce

1 teaspoon chile powder

1 teaspoon chile flakes

1 tablespoon honey

2 tablespoons balsamic vinegar

1 teaspoon black pepper

In a pot over medium-high heat, add the pomegranate juice, stout beer, brown sugar, soy sauce, chile powder, chile flakes, honey, balsamic vinegar and black pepper. Bring to a boil, simmer, stirring frequently, until thick and syrupy (about 10-15 minutes). Remove from heat. Brush the chicken on all sides with the glaze.

Grill 15-20 minutes. Remove from grill and rebrush with glaze, flipping with tongs to brush both sides. Return to grill and cook for another 20 minutes, and then rebrush with glaze. Repeat this process until the chicken is cooked through, to a temperature of 165 degrees. Total cooking time will be 20-40 minutes, depending on size of pieces.

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