This chicken's sticky, citrusy glaze is a flavor-packed combo of Belgian wit beer, coriander and orange--plus it gets a Thai-inspired spin from lemongrass and kaffir lime leaves. Use a bottle from your favorite brewery or opt for easy-to-find Blue Moon Belgian White (and have a few extra bottles on hand to drink with it!). Source: EatingWell Magazine, July/August 2018

Carolyn Malcoun


Ingredient Checklist


Instructions Checklist
  • Toast coriander seeds in a large saucepan over medium heat until fragrant, 3 to 5 minutes. Add garlic, lemongrass, lime leaves and 1 tablespoon oil. (Use caution, the oil may spatter.) Cook, stirring, for 30 seconds. Add beer, orange juice and brown sugar; bring to a boil over high heat. Cook, stirring occasionally, until thickened, 25 to 30 minutes. Strain; discard the solids. You should have about 1/3 cup sauce.

  • Meanwhile, preheat grill to medium-high.

  • Brush chicken with the remaining 1 tablespoon oil and sprinkle with salt and pepper. Grill the chicken, turning once, until an instant-read thermometer inserted in the thickest part without touching bone reaches 160 degrees F, 15 to 20 minutes total. Brush with about half of the sauce and grill until caramelized in spots, about 2 minutes more.

  • Transfer the chicken to a platter and let rest for 5 minutes. Stir any accumulated juices from the platter into the remaining sauce and drizzle over the chicken. Sprinkle with cilantro, if desired.

Nutrition Facts

326 calories; 17.9 g total fat; 4.5 g saturated fat; 130 mg cholesterol; 224 mg sodium. 346 mg potassium; 12.4 g carbohydrates; 0.1 g fiber; 11 g sugar; 23.2 g protein; 116 IU vitamin a iu; 16 mg vitamin c; 20 mg calcium; 1 mg iron; 26 mg magnesium; 7 g added sugar;