This chicken with Guinness recipe is out of this world! The chicken thighs are juicy, sticky, and with a distinctive flavor; you won’t be able to stop eating!
If there is one new recipe to try for St. Patrick’s Day this year, it should be this chicken with Guinness. Tender chicken thighs are coated in a sweet and sticky glaze made from brown sugar, honey, garlic, and a touch of vinegar, all mixed with rich Guinness beer.
The result? Juicy Guinness chicken bursting with flavor – the sweetness from the sugar and honey pairs perfectly with the deep, malty taste of the stout. A hint of garlic adds a tasty kick, while the vinegar adds a refreshing tang.
If you bought a whole pack of beer, make sure you try this hearty Irish Soda Bread with Guinness. Make the Purple Cabbage Slaw, too; they both go perfectly well with today’s Guinness chicken. And try our Irish Coffee Cake for dessert.
Ingredients: 6 + oil and spices
Prep time: 10 minutes
Cook time: 30 minutes
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Recipe ingredients
Guinness beer gives the chicken a rich flavor, adds depth to the sweet glaze, and keeps the meat juicy while cooking. Use a whole bottle (11 oz/ 330 ml) of Extra Stout or the same amount from a can of Guinness stout. Check out this Cottage Pie with Guinness.
Bone-in, skin-on chicken thighs: Two pieces per adult, one for kids. Try these sticky Honey Garlic Lemon Pepper Thighs, Tandoori Chicken, Air Fryer Chicken Leg Quarters, or Honey Lemon Pepper Chicken Wings, too!
The glaze ingredients (other than the beer) are brown sugar, honey, soy sauce, apple cider vinegar, garlic cloves, fine sea salt, and ground black pepper.
Seasoning ingredients: Salt and pepper, onion powder (or a mix of onion and garlic powder), and sweet paprika powder. Alternatively, season the parts with just salt and pepper, all-purpose seasoning, or a spice rub/ seasoning mixture for poultry. Add a little cayenne pepper for a bit of heat.
See the recipe card for detailed instructions and full information on ingredients and quantities.
Variations
Beer: For a similar rich flavor, you can try using another type of dark beer, such as Stout or Porter, instead of the Irish stout.
Chicken cuts: If you prefer, you can use chicken drumsticks, whole legs (quarters), wings, or chicken breasts. Adjust the cooking time accordingly to ensure they're cooked through yet not overcooked if you use parts requiring a shorter cooking time.
The honey Guinness sauce works well with any cut, so try different combinations until you find your favorite!
How to make chicken with Guinness?
Step #1: Pat the thighs dry with a paper towel and season them generously.
Step #2: Sear them in the hot pan, skin side down, for 5 minutes.
Step #3: Flip and cook them for another 3 minutes. Remove them from the pan.
Step #4: Mix the sauce ingredients in a small mixing bowl and pour the glaze into the empty pan. Simmer gently on medium heat until reduced by half (4-5 minutes).
Step #5: Return the thighs to the pan.
Step #6: Turn them in the glaze to coat them all over.
Step #7: Cook the Guinness chicken pieces for another 15 minutes or until cooked through, turning the parts into the glaze at least 3 times through the process.
Step #8: Check the internal temperature (165°F/ 74°C), rest for 5 minutes and serve.
Tips
During cooking, some parts of the glaze might get slightly burnt, but that's okay—it actually adds flavor! However, if you want to pour the glaze over the cooked chicken thighs, it's best to strain it first to remove any burnt bits. This ensures a smoother texture without affecting the delicious taste of the dish.
Flip the chicken in the glaze several times while it cooks to layer on flavor and maintain moisture in the meat.
Make ahead
You can season the thighs several hours before cooking or the evening before and keep them refrigerated until ready to cook them.
Mix the ingredients for the glaze and refrigerate them in an airtight container.
You can also cook the chicken with Guinness ahead of time and reheat it in the oven before serving. Keep the leftover glaze from the pan and use it to baste the thighs while reheating them.
Store and reheat
Cool completely and refrigerate in an airtight container for up to 3-4 days.
Reheat in the preheated oven (350°F/175°C) in an oven-safe dish. Cover it with foil to prevent drying out, and reheat for 15-20 minutes or until warmed through. This is the best method!
Reheat in the microwave, covered loosely, on medium heat for 1-2 minutes or until heated through.
Reheat in a skillet on the stove top over medium heat. Add a bit of oil or butter and cook for a few minutes on each side until heated through. Flip several times in between.
What to serve with Guinness chicken?
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📖 Recipe
Chicken with Guinness
Equipment
- Large nonstick pan or skillet
Ingredients
Chicken:
- 8 chicken thighs Note 1
- 2 teaspoons sweet paprika powder Note 2
- 1 teaspoon onion powder or garlic powder or a mixture
- 1 ½ teaspoon fine sea salt or kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon oil
Guinness glaze:
- 1 bottle of Guinness 11 oz/ 330 ml
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 2 garlic cloves grated
- ½ teaspoon fine sea salt or kosher salt
- ½ teaspoon ground black pepper
Instructions
- Season chicken: Pat it dry with paper towels and season it generously with the mixed spices on both sides.8 chicken thighs + 2 teaspoons sweet paprika powder + 1 teaspoon onion powder + 1 ½ teaspoon fine sea salt + ½ teaspoon ground black pepper
- Sear chicken: Heat the oil in the skillet. Place the thighs in the hot pan, skin-side down. Sear them for 5 minutes.1 tablespoon oil
- Flip the thighs and cook them for 3 more minutes. Remove them from the pan.
- Reduce the glaze: Mix the glaze ingredients in a small bowl. Pour the glaze into the empty skillet and simmer it gently on medium heat until reduced by half. It will take about 4-5 minutes, depending on the size of your pan and the heat underneath it.1 bottle of Guinness + 2 tablespoons brown sugar + 1 tablespoon honey + 2 tablespoons soy sauce + 1 tablespoon apple cider vinegar + 2 garlic cloves + ½ teaspoon fine sea salt + ½ teaspoon ground black pepper
- Cook the chicken: Return the thighs to the pan and turn them a few times in the glaze to coat them all over. Cook the chicken for another 12 minutes or until cooked through, turning it into the glaze at least 3 times through the process.
- Check the internal temperature; it should be 165°F/ 74°C. Rest the meat for 5 minutes and serve (Note 3).
Notes
- Chicken: You will need two thighs per adult and one per child. You can use other chicken parts, too, like drumsticks, whole legs, breasts, or wings. However, please adjust the cooking time accordingly and make sure that the chicken is cooked through before serving.
- Seasoning: You can season the chicken thighs with just salt and pepper, all-purpose seasoning, or your favorite dry rub or seasoning mixture for poultry.
- Glaze: During cooking, some parts of the glaze might get slightly burnt, but that's okay—it actually adds flavor! However, if you want to pour the glaze over the cooked chicken thighs, strain it first to remove any burnt bits.
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