Guinness glazed chicken tenders are a sticky, finger-licking good dish that's easier to make than it sounds.
This classic stout based marinade also doubles as a pouring or dipping sauce for these scrumptious, grilled chicken tenders.
Guinness is the most famous stout of all, but any stout will work such as Murphy's or one from a local brewery.
Guinness or stout is an amazing ingredient for cooking, since it adds a deep robust flavor profile with hints of coffee and chocolate. Stout should be used rather than beer or lager for this recipe.
The marinade for this chicken recipe can be used for other cuts of meat including beef, lamb, pork or other poultry.
Ingredients for Guinness Glazed Chicken
Here's a quick list of what you'll need for this recipe. You'll find exact quantities in the recipe card below, where you can toggle between US and Metric equivalents.
You'll also find the nutritional information for this dish.
- Guinness stout
- brown sugar
- minced garlic
- onion powder
- sea salt
- black pepper
- baslamic vinegar
- worcestershire sauce
- chicken tenerloins
The ingredients for the chicken marinade are reserved and used to make the Guinness sauce for serving.
I choose chicken tenderloins for this dish, since they're pre-cut and it makes this recipe super easy.
If you prefer brown meat you could substitute boneless chicken thighs, drumsticks, or you can debone a whole chicken and create the exact size and type of chicken pieces you like to use for grilling.
Directions for Grilled Guinness Marinated Chicken
The chicken pieces need to be marinaded for at least four hours so that they absorb all the wonderful flavors of the chicken.
Making the marinade is super easy.
Simply add everything except the chicken to a large bowl. I recommend using a glass or metal bowl rather than plastic for soaking the chicken. Glass can withstand the acidity of the stout, and does not stain. Some plastics might get stained.
Whisk all of the marinade ingredients together. Next add the chicken and cover the bowl with a lid or plastic wrap.
For How Long Should You Marinate Chicken?
Put the bowl in the refrigerator for a minimum of 4 hours. You can even marinate the chicken overnight.
But how long is too long for keeping chicken in a marinade? I would aim for a maximum of 24 hours. It will be safe for up to 2 days, but with excessive time, the fibres of the meat start to break down.
Since this marinade contains alcohol the breakdown process may start sooner than 2 days. The meat will end up being soft and mushy if it stays in the marinade for too long.
Does Stout or Beer Tenderize Chicken?
The first task of our stout marinade is to add flavor to the meat. By soaking the chicken tenders the stout marinade slowly infuses the outer surface of the meat.
This extra moisture also helps to make the meat juicier. You can use this mixture to marinate whole chicken breasts and they will come out tender and juicy every time.
The stout also acts to tenderize the meat, so it's a win-win situation all round. Beer marinated chicken is tender, juicy and extra flavorful.
Grill these tenders for parties and get togethers, and you'll impress your guests with your tender, juicy chicken pieces.
Grill Indoors or Outdoors
You can cook these chicken tenders indoors on a grill plate on the stove top, or you can cook them on an outdoor barbecue.
Prehaeat the grill of your choice.
Remove the chicken from the marinade when you're ready to finally cook them.
Reserve the marinade since it will be used to make the sauce for the chicken.
When the grill is hot cook the chicken for 3 to 4 minutes on each side until cooked through (internal temperature of 165°).
Set aside, and keep warm.
Guinness Reduction Sauce
These chicken tenders are served alongside a sweet and sticky Guinness sauce that is made from the chicken marinade, so there is absolutely no waste.
Make the sauce as the meat is cooking. Pour the marinade from the chicken into a medium saucepan and place it on a burner over medium high heat.
Bring to a boiling point, then lower the heat and simmer the glaze for 15 minutes.
Stir the sauce occasionally so that it does not stick. It will reduce and thicken as it cooks.
This glaze must be fully cooked and heated through completely, since it was used to marinate the chicken. Heating over time kills any residual pathogens that may have been lurking in the chicken.
Serve this delicious sauce alongside the chicken. You can put it into individual dishes for dipping, or simply pour it right over the chicken.
Sticky, sweet and delicious - you'll never think chicken is boring after trying these Irish inspired grilled chicken tenders.
Here's the recipe card if you would like to print this recipe for your kitchen files.
Guinness Glazed Chicken
- 1 bottle Guinness stout 11.2 fluid ounces
- ½ cup brown sugar
- 2 tablespoons honey
- 2 teaspoons minced garlic
- 1 teaspoon onion powder
- ⅛ teaspoon sea salt
- ⅛ teaspoon black pepper
- 1 tablespoon baslamic vinegar
- 1 tablespoon worcestershire sauce
- 2 pounds chicken tenerloins
- Add all of the ingredients except the chicken to a large glass bowl. Whisk together to form a marinade.
- Add the chicken to the marinade in the bowl and cover with plastic wrap. Marinade the chicken for a minimum of 4 hours in the refrigerator.
- Prehaeat a grill or grill pan when ready to cook the chicken. Remove the chicken from the marinade. Reserve the marinade to make the sauce for the chicken. When the grill is hot cook the chicken for 3 to 4 minutes on each side until cooked through (internal temperature of 165°). Set aside, and keep warm.
- As the meat is cooking, add the marinade to a medium saucepan. Bring to a boiling point. Lower the heat and simmer the glaze for 15 minutes to reduce and thicken it, stirring occasionally. This glaze must be fully cooked and heated through since it was used to marinade the chicken.
- Pour the glaze over the chicken to serve.
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I hope you enjoy grilling over the coming months of spring and summer. Why not add a little Guinness to your grilling marinades and bring a little taste of Ireland to your backyard barbecues.
Slán agus beannacht,
(Goodbye and blessings)
Irish American Mom
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