[Guinness Balsamic Reduction Recipe For Chicken
Gildo Santiago
This recipe is easy to make with a cast iron skillet. Its my trusted pan that you can use for anything and this recipe is no exception. It allows the chicken and mushrooms to evenly cook and can be kept in the oven to stay warm.
Next, saute the mushrooms in butter until the mushrooms release their juices and start to brown. Add in the Worcestershire sauce and Guinness Beer and continue to cook until the liquid has reduced by half.
I agree that chicken can get quite boring so I am always happy for a fresh way to dress it up. I love how you used the guinness to impart flavor into the mushrooms. As an extra bonus I am 100% certain the hubby would be more than happy to finish up the bottle.
Want some finger-lickin' good sticky Guinness chicken? Tender chicken thighs are seared to perfection and then bathed in a delicious sticky sauce, infused with deep and complex flavors from your favorite Irish beer. Guinness melds with honey, ketchup, and balsamic vinegar to create a well-balanced glaze that's rich, savory, with a hint of sweetness. Everyone will be coming back for seconds.
St. Patrick's Day is just around the corner and pouring Guinness into just about everything seems like the right thing to do. Bonus that this Guinness chicken couldn't be easier to make. The cup of Guinness in this recipe develops into a BBQ-type sauce, with a bit of smokiness! Serve it beside some salad and potatoes for a super easy dinner that everyone will love.
Once you make chicken with Guinness, you'll forget you ever made it another way! It takes just 35 minutes, start to finish, with a bunch of hands-off time so you can throw some potatoes in a pot and some salad into a bowl. Here's how it's done:
The dark, rich, and complex flavor profile of Guinness allows it to add so much depth to recipes. If you're buying Guinness to cook with, you'll usually find them in packs of four. This means that after you use a can of Guinness for this chicken dinner, you'll have more cans left to use for other delicious recipes! Here are some of our favorites:
Guinness chicken is a great main course and the star of the show, so you'll want to serve it with sides that can soak up the Guinness sauce, like roasted garlic mashed potatoes or some crispy roasted potatoes.
Add some veggies or salad to round out the meal with a boost of nutrition, like broccoli coleslaw or a spring mix salad. Guinness chicken also works well with parmesan corn on the cob or sweet potato wedges.
This was soooooo delicious!! I had no trouble with the sauce thickening at all. I used a nice big stainless steel skillet so all of the thighs were in one layer, and the sauce was spread out and could reduce faster. The only minor change I made was I salted the thighs before I browned them. Otherwise everything was the same. Thank you so much for this recipe! It is going into my regular rotation ?
Hi Rosbe. I would sear the pork chops first. Then remove them from the pan, make the glaze, then add the chops back into the pan. Basically, follow the recipe for our honey garlic pork chops but use the sauce ingredients with this Guinness chicken recipe. I hope that helps!
But instead of making the honey garlic sauce, make the sticky Guinness sauce and pour it over the chicken when the wings recipe says to add the honey garlic sauce. You may have more sauce than you need but you can decide how much to use. ?
The other thing you could do is crisp the skin in the pan first then pour the sauce into the pan being careful not to get any on the skin. Then cook the chicken without turning it so the skin stays crispy.
I am wondering if these might freeze well, any idea? I thought if I completed the recipe as above then froze them, thawed in the fridge when I was ready to cook them and maybe placed them in the oven to reheat, they might turn out good. Any input would be greatly appreciated!!
I f-ing love this recipe ! It was so amazing delicious and filling ! I tend to make these many times in the near and far future ! Very creative and fun ! Thank you for your awesome step-by-step photos ! And thanks for having such an awesome website ! Will be visiting this often !
My steak rolls were fairly thin and I believe I cooked it for about 2-3 minutes on each side, so about 10-12 minutes total. The pan has to be very hot though. You could always finish it off in the oven at 425-450F after getting a good sear on all sides for a well done steak.
I made these tonight and served them over garlic, rosemary, and cauliflower mashed potatoes. They were DELICIOUS!!! Followed the recipe exact except used fresh herbs from our garden to season the vegetables. Will definitely make them again! Thank you!
These are excellent. I agree that the sauce is over the top in taste. I think some of these with the right veggies would freeze too. Am thinking of doing this with chicken or turkey with sweet potatoes inside with a sweet and sour sauce.
Millanesa cut steak works perfectly! Very lean cut and thin. It only took a few minutes on each side and came out melting in everyones mouth! This recipe is now a huge favorite at my house! It convinced my little ones that they love zucchini! Thank you for sharing! !
These were delicious! The only thing I did different was I used filet mignon. Butterflied the filets pounded them thin. Then grilled them for just a few minutes. They were very good thank you for posting.
Thank you, thank you, thank you (!) For this wonderful step by step recipe. It turned out wonderful although it was quite time consuming as a whole. I made it for my family and rave reviews were received from everyone.
I found this recipe on Pinterest and knew I had to try it right away. I made a few small changes to it but it was fantastic! I posted the recipe to my blog with my very minor changes to ingredients and preparation and used your photo with credit and linked your blog to it. Thank you for sharing this recipe!
I made these last night and they were to die for, am now sharing the recipe with others. I too modified it. I did use flank steak and pounded it to all one thickness and size for the cut pieces. I varied my vegetables too. But, the one thing I noticed was this- I was making jasmine rice as a side dish and added some ginger to that. I must have used the same spoon to stir everything because the meat had a ginger taste to it. Scruptious! BTW, I timed the reduction time and it was 7 minutes on my gas stove, med heat.
That sauce is top on our new food list. Thank you. Perhaps you can offer me a tip as to ?meat is best. I used sirloin tip pounded tissue thin and marinated over 6 hrs. but cooked up very tough. Suggestions greatly appreciated.
Just made this recipe today. It was delicious, and perhaps more importantly, it really looked the business ! Made with roast potatoes and cauliflower, and stacked on the potatoes, it looked really professional. Many thanks for making it easy and providing the confidence to give it a try. Regards from sunny Spain
Made this for dinner tonight. Absolutely delicious! I used flank steak, and swapped matchstick carrots for the green peppers. But the star of this recipe is the balsamic glaze. These rolls were very filling but not heavy. I will definitely make this again soon!
awesome flavor!!! but beware, Flank steak can sometimes have a fascia in the middle that can make your strips very narrow & require more tenderizing to make wide enough to contain the veggies. Other than that.. these were the hit of the party!
This meal was a gigantic hit with my family. I like how easy it is to alter it with anything you desire. I added portobello mushrooms on the inside.
The only things that I will do differently next time is, more sauce, and I will be using the same pan that I cook the sauce in to cook the steaks.
Thank you for sharing
"You eat with your eyes first"...Hi! I'm Noreen. A huge foodie. I love to cook, eat, read cookbooks, watch cooking shows and talk a whole lot about food. Food to me is an endless topic. I could learn, eat and talk about food every day of my ...
This Grilled Swordfish is a completely wonderful and totally delectable way to enjoy swordfish. Topped with a blueberry balsamic reduction, this swordfish is tender, sweet, and the perfect taste of the sea.
For this recipe, I began by cooking the swordfish steaks over direct heat for 2-3 minutes per side. Next, I cooked them over indirect heat for another 5 minutes for a total cook time of 11 minutes. It is recommended to cook your swordfish to 145 degrees F, so make sure you have a reliable meat thermometer on hand to check your swordfish as you go to prevent overcooking.
I smoked the swordfish on my pellet grill tonight (at 225, the steaks took around 25 minutes to hit 145 and came off perfect) using this reduction sauce, and paired it with your smoked corn on the cob that was posted this week.
Susie Bulloch founded Hey Grill Hey in 2015 with one desire: To help people make better BBQ. To date she has created over 550 recipes that millions of people cook every month, making Hey Grill Hey a name synonymous with amazing BBQ. Susie and her husband Todd run a family business that includes a line of signature BBQ rubs, sauces, and gadgets.
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