Beer-Glazed Chicken with Grilled Vegetables
Need a new chicken dinner idea? Try this grilled chicken and vegetable dish from chef Rick Bayless. Grilling the chicken and summer vegetables is a no-brainer, but in colder months, you may wish to move indoors and roast the chicken, along with some root vegetables. Whatever the weather, it's worth seeking out piloncillo for the beer glaze. This unrefined sugar used in Mexican cooking is made from evaporated cane juice. Its complex caramelized flavor balances any bitterness in the beer. Look for it in Latin markets and online.
To make ahead: Refrigerate glaze (Step 2) for up to 2 days.
4 1/2 lean protein, 2 vegetable, 1 1/2 fat, 1 other carbohydrate, 1 starch