Grilled Beer and Buttermilk Chicken with Sriracha Glaze

Beer & Buttermilk Grilled Chicken with Sriracha Glaze

The above picture is  pretty strong illustration of what I did nearly the entire weekend. Along with spicing up my beer wings, I also made a Sriracha butter for grilled corn. In other news,I ran out of Sriracha.

Maybe it’s the new grill that found it’s way into my backyard, or maybe it was eyeing this chicken recipe, or this one, but I really wasn’t able to think about anything but beering up some chicken and giving it a good grilled char.

Beer & Buttermilk Grilled Chicken with Sriracha Glaze3

I’m also trying to figure out how to grill a pie, but more on that later.


Grilled Beer and Buttermilk Chicken with Sriracha Glaze


    For the Chicken:
  • 2 cups Buttermilk
  • 12 ounces IPA beer
  • 2 teaspoons kosher or sea salt
  • 1 teaspoons smoked paprika
  • ¼ teaspoons cayenne
  • ½ teaspoons cumin
  • 1 tablespoon brown sugar
  • 1 white onion, sliced
  • 2 lbs chicken drumsticks and wings
  • Cilantro, minced (optional)
  • For The Glaze:
  • ¼ cup Sriracha
  • 1/3 cup brown sugar
  • 1 teaspoons salt
  • 2 cloves garlic, minced
  • ¼ cup tomato paste
  • ½ cup IPA beer
  • 2 teaspoons fish sauce
  • 1/3 cup mirin


  1. In a large bowl whisk together the buttermilk, 12 ounces beer, salt, smoked paprika, cayenne, cumin, and brown sugar. Add the onions and chicken to the marinade. Cover and place in the refrigerator for at least 6 hours and up to 12.
  2. Just prior to grilling, make the glaze. In a saucepan over medium high heat, whisk together all the glaze ingredients. Bring to a boil, stirring frequently, until thickened, about 8 minutes.
  3. Remove the chicken from the marinade, discard marinade.
  4. Place the chicken on a preheated grill, brush with glaze, cook for about 2 minutes, flip and brush with glaze. Continue to flip and brush with glaze every 2-4 minutes until chicken is cooked through, about 20-25 minutes (depending on the size of your chicken). Transfer chicken to a serving platter and sprinkle with cilantro.
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Beer & Buttermilk Grilled Chicken with Sriracha Glaze4

51 thoughts on “Grilled Beer and Buttermilk Chicken with Sriracha Glaze

  1. These are mouthwatering and look at those sear marks!! Yum!! We are new followers to your blog. Looking forward to your post. Hope you check us out…

  2. What is ½ cup IPA ???
    Can u use this recipe on Boneless Skinless Chicken Breasts & Thighs?

    1. IPA is a hoppy, pale in color, beer. You can substitute a pale ale. Boneless, skinless chicken cook faster and dry out faster so you’ll have to watch cooking times. If I was going to use that cut I would probably cut into chunks, skewer and cook in a kabob fashion.

  3. Sriracha AND beer?!? Jackie… a girl after my own heart! 😉

    Can’t wait to see ya Tuesday at the The Veggie-Lover’s Sriracha Cookbook launch party!

    Viva la Sriracha,
    – Randy –

  4. This is on the grill as I type. Can’t wait for Hubs to get home for dinner. The heat of the sriracha is perfect for the flavor of the glaze. Dinner is going to rock.

    1. Mirin is pretty sweet, it’s like a sweet rice wine. The best substitute is to put 1 tbs white sugar in a 1/3 cup measuring cup and fill the rest with sake (or white wine).

  5. Just made this last night and it was amazing! The buttermilk / IPA marinade is perfect. The sauce has the perfect amount of bite to it. My only complaint is I think there’s a bit too much fish sauce in there and it might over power some with sensitive palates.

    1. Just made this as well, completely agree on the fish sauce, it was way too strong strong. Think I will leave it out next time. Any suggestions on a replacement ?

  6. What a great looking plate of chicken! I love sriracha and the addition of buttermilk and beer is so creative! Love your photography too! Great blog!

  7. This recipe combines my husband’s two favorite things IPA and Siracha. We made this for dinner last night and it was outstanding. The chicken was nice and moist due to the buttermilk/IPA marinade. The glaze had such a great smokey flavor to it. My husband has requested to make this again!!! This was the second recipe I made from your blog and both have been a hit. Looking forward to exploring your blog, and making more recipes.

  8. This is amazing! I made it this evening with wings and thighs. Stone IPA, honey and water instead of mirin, no buttermilk on hand so I used 2% with vinegar and 1/2 a yellow onion.

    This is hands down a keeper and a nice break from hot wings and a dry rub bbq recipe with less heat.

    You have to try this soon!

    Wow! I can’t stop thinking about it…it’s that good.

  9. Hi,

    Is it OK to keep the chicken marinating for 24 hours? I just put the chicken in the marinade but won’t be able to grill it until after work tomorrow.

    We love Siracha so this was an instant recipe we needed to try!


  10. My husband had five IPAs in our fridge for a long time. He drank one and just didn’t care for it, but didn’t have the heart to dump it. I came across this recipe and had everything I needed. I used bone in chicken breasts and thighs along with some bone in pork chops that I marinated separately. All of it turned out wonderful! Thank you for the amazing recipe and for helping me make space in the fridge. I have used up all of the original IPA and “maybe” one of his favorites because I have made it repeatedly. 🙂

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