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Thai Wit-Glazed Grilled Chicken

  • 45 m
  • 45 m
Carolyn Malcoun
“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!).”


    • 1 tablespoon coriander seeds
    • 4 cloves garlic, smashed
    • 1 1-inch piece lemongrass, halved and bruised
    • 2 fresh kaffir lime leaves or 1½ teaspoons chopped jarred leaves
    • 2 tablespoons canola oil, divided
    • 2 cups wit beer
    • 1 cup orange juice
    • ¼ cup packed light brown sugar
    • 8 bone-in chicken thighs (about 3 pounds)
    • ½ teaspoon kosher salt
    • ¼ teaspoon ground pepper
    • Fresh cilantro for garnish


  • 1 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 ⅓ cup sauce.
  • 2 Meanwhile, preheat grill to medium-high.
  • 3 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°F, 15 to 20 minutes total. Brush with about half of the sauce and grill until caramelized in spots, about 2 minutes more.
  • 4 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.
ALL RIGHTS RESERVED © 2019 Printed From 10/15/2019