Orange Chili Porter Glazed Skillet Chicken

09.04.2014 Jackie Dodd-Mallory (Senior Editor) 4 Comments

I know the google stalking that goes on. But don’t think it’s one sided. I see the key word searches, or the things you post about me on Facebook, but I do the same thing.

I’ve clicked over to your page too, seen the vacation photos and the fact that you also have a mild obsession with Bill Withers too, and I’ve wondered if we’d be friends in real life. I’ve clicked over to your Pinterest page after you’ve re-pinned one of my pins and thought we could hang out. Have some beers and talk about those rustic modern houses we love but will probably never have. Or the make up tutorials that we will never even attempt.

The breweries we’ve been to and the ones still on our lists. The places we’ve been, the place we want to go and the places we wished we’d skipped. We would laugh and talk and share some beer, if we knew each other in real life. I’d tell you all the things I’m afraid to type out loud and you’d understand.

Because beer people are that way. We like each other, we get along and we root for each other. If only we knew each other in real life, we’d each pick up a round of pints and hang out in person. Beer does that, it seems to level the playing field and make us all friends.

Long live beer people.

Table of Contents

Orange Chili Porter Glazed Skillet Chicken

Print Recipe

Ingredients

2 cloves garlic grated with a microplane
1 cup fresh orange juice about 3 large naval or cara cara oranges
2 tbs soy sauce
½ tsp red chili sauce such as sriracha
1 tsp red chili flake
¼ tsp smoked paprika
½ tsp onion powder
1/3 cup brown sugar
½ cup porter
1 lbs boneless skinless chicken thighs 4-6 large
salt and pepper
Rice for serving

Instructions

In a medium bowl whisk together the garlic, orange juice, soy sauce, red chili sauce, red chili flake, smoked paprika, onion powder, brown sugar and porter.
Sprinkle the chicken thighs on all sides with salt and pepper.
Add chicken to the marinade, cover and chill for at least 2 hours and up to 8 hours.
Preheat oven to 400.
Pour the chicken and the marinade into a cast iron skillet.
Bake at 400 for 15 minutes. Turn chicken over and continue to bake until cooked through, about 15 additional minutes.
Remove chicken from the skillet and transfer to a serving platter.
Place the skillet and the marinade over high heat, stirring occasionally, until reduced and thickened. Pour glaze over chicken before serving.
Note: if you don’t own a cast iron skillet, pour the chicken and marinade into a baking dish. Once the chicken is cooked through, pour marinade into a pot and cook until reduced to a glaze.
Note: If glaze becomes too thick and sticky, return to heat, stirring in a few splashes of beer to thin.