Honey Chili Beer Chicken

Honey Chili Beer Chicken 2

I see how you get here. The keyword searches that bring you to this little blog of mine. Most of these keyword searches make sense, like “Beer recipes,” “Cooking with beer,” and even “The Beeroness.” This past year nearly 8,000 people came to my blog with the keyword “The Beeroness,” or it could have been just one guy searching for me eight thousand times. If that was you, thank you and you’re creepy.

Sometimes those keywords don’t make sense, like the person that found my blog while searching, “fun recipes for toddlers” or all those people looking for “healthy quick meals.” I am not the top pick for either of those catagories. But it’s post holidays, and we are in that ill fitting week between Christmas and New Years that feels like the calendar equivalent of the end of a loaf of bread and you all seem to want something at least semi healthy.

Me too, I did eat three cinnamon rolls yesterday in about 5 minutes. I could use a little not-as-bad-for-me one pot meal.

So here it is. One pot. Not completely unhealthy. Quick and easy. But for the “fun for toddlers” part you’re on your own.

Honey Chili Beer Chicken 3

Honey Chili Beer Chicken


  • 3 tbs olive oil
  • ½ cup sliced sweet white onions
  • 2 cloves garlic, minced
  • 1 cup brown ale, divided in half
  • 1 tbs balsamic vinegar
  • 2 tbs honey
  • ½ tsp red chili sauce (such as Sriracha) plus additional if desired
  • 6 boneless skinless chicken thigh filets
  • 1/2 tsp salt
  • 1 tsp pepper
  • 1-2 tbs flour


  • In a cast iron skillet over medium heat add the olive oil. Add the onions and caramelize over medium heat until golden brown, about 10 to 15 minutes.
  • Stir in the garlic then add ½ cup brown ale, balsamic vinegar, honey and chili sauce. Simmer until reduced and thickened, remove sauce from pan and set aside.
  • Sprinkle the chicken thighs on all sides with salt, pepper and flour.
  • Increase heat to medium-high, cook the chicken thighs until browned on all sides, about 3 minutes per side.
  • Pour the sauce back into the pan along with the remaining ½ cup brown ale.
  • Cover loosely with a lid, lower heat to maintain a simmer and allow to cook until chicken is cooked through, about an additional 10 minutes. Turning once during cooking.

I highly recommend this cast iron skillet. I use my almost every day (affiliate link).

Honey Chili Beer Chicken_

24 thoughts on “Honey Chili Beer Chicken

  1. This recipe is sooo delicious everyone liked their plates clean! I doubled the recipe and thank goodness I did !!!! I can’t wait to make it again…tomorrow!

  2. Wow! This was WICKED good! Just made this tonight using Big Sky Brewing’s Moose Drool. should have followed the lead commenters and doubled the batch. Next time! Thanks for the recipe!

  3. Just cooked this for dinner tonight (although with breasts instead of thighs). Perfect combo of flavours, thanks for the recipe ;)

  4. Pingback: live & laugh: john's beer dinner - Live. Laugh. Cook.
  5. Ha! I’m one of those people who google ‘easy chicken recipes’ and got to here! So glad I did though … I’m making this tonight and will try to remember to let you know how it goes. Doubling the sauce too, as others suggest!

    1. OK, so here I am with my follow-up! I made this last night and, as others have noted, it’s definitely a keeper! I could’t find any sriracha sauce (I’m in Greece where they don’t really ‘do’ spicy) so added a splash of sweet chili sauce instead. I also cheekily added in a couple of squares of 70% dark chocolate just because I thought it might go well. You couldn’t really taste it but I think it might have added just a slight richness. Anyway, it was fabulous and pleased myself, hubby + a friend very much!! Thank you!

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