Chicken with Guinness

Make our Guinness chicken recipe; it’s truly the best! Tender and sticky chicken thighs glazed in a rich blend of Guinness, brown sugar, honey, and garlic. Perfect for St. Patrick's Day or any cozy dinner.

Course Main Course

Cuisine American, Irish

Prep Time 10

Cook Time 30

Servings servings

Calories 580kcal

Author Adina

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.

Nutrition