Grilled Chicken Breast With Mango Porter Beer Sauce
Boneless chicken breasts glazed with a complex mango-ancho barbecue sauce spiked with porter beer, finished with a beer-gelatin jelly. The sauce combines ketchup, hoisin, cider vinegar, and warm spices including cinnamon and lemon zest. Grilled to order and plated with a porter beer jelly topping.
Ingredients
- 8 chicken breast halves, boneless and skinless
- 1 tbsp vegetable oil
- 1 onion, minced
- 4 cloves garlic, chopped
- 1 ¾ cup ketchup
- 1 cup chicken broth
- 1 cup mango, diced
- ½ cup hoisin sauce
- ½ cup cider vinegar
- ¼ cup porter beerstout beer1:1flavor
similar dark malty notes
- 2 ancho chilies, choppedchipotle peppers in adobo1:1flavor
adds heat and smoke
- 2 tbsp brown sugar
- 2 tbsp lemon juice
- 1 tbsp Worcestershire sauce
- 1 tsp lemon zest, grated
- ½ tsp cinnamon
- 2 bottles porter beerstout beer1:1flavor
similar dark malty notes
- 3 oz gelatin, unflavored
Instructions
- 1
Heat medium saucepan over medium heat. Warm one bottle of porter beer.
- 2
Stir in gelatin, dissolve and simmer for 10 minutes.
- 3
Pour in second bottle of beer and continue warming.
- 4
Transfer mixture to shallow pan and chill in freezer for 15 minutes.
- 5
Move to refrigerator until serving.
- 6
Heat vegetable oil in large saucepan over medium-high heat.
- 7
Add onion and garlic, sauté until tender.
- 8
Add ketchup, chicken broth, diced mango, hoisin sauce, cider vinegar, porter beer, ancho chilies, brown sugar, lemon juice, Worcestershire sauce, lemon zest and cinnamon.
- 9
Reduce heat to medium-low and simmer for 1 hour.
- 10
Cool slightly.
- 11
Transfer to food processor or blender and purée until smooth.
- 12
Preheat grill to medium-high heat.
- 13
Coat chicken breasts with sauce.
- 14
Place on grill and cook 8 minutes per side until cooked through.
- 15
Coat each chicken breast with porter beer jelly and serve.
Tips
Use a meat thermometer to verify doneness; chicken breasts reach safe temperature at 165 F (74 C) internal temperature.
The sauce can be made ahead and refrigerated; reheat gently before coating chicken.
Good to Know
Sauce keeps refrigerated up to 4 days. Porter beer jelly should be stored separately in refrigerator until serving.
Mango-ancho barbecue sauce can be made and puréed 1 day ahead. Porter beer jelly can be prepared 1 day ahead.
Serve immediately after plating with jelly topping. Pairs well with rice, grilled vegetables, or coleslaw.
Common Mistakes
Do not skip the thermometer check to avoid overcooked or undercooked chicken.
Do not oversimmer the sauce after the 1-hour mark to avoid breaking down flavors.
Do not add beer jelly while chicken is hot to prevent melting.
Substitutions
similar dark malty notes
adds heat and smoke