Categories: Asian
Ingredients
- 1 tbsp coriander seeds
- 4 garlic cloves, smashed
- 1-inch piece lemongrass, halved and bruised
- 2 fresh kaffir lime leaves
- 2 tbsp canola oil, divided
- 2 cups wit beer (Blue Moon)
- 1 cup orange juice
- 1/4 cup packed light brown sugar
- 3 lbs. bone-in chicken breasts
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- Fresh cilantro, for garnish
Directions
-
Toast coriander seeds in a large saucepan over medium heat until fragrant, 3-5 minutes. Add garlic, lemongrass, lime leaves and 1 tbsp oil. Cook, stirring, for 30 seconds. Add beer, orange juice, and brown sugar; bring to a boil over high heat. Cook, stirring occasionally, until thickened, 25-30 minutes. Strain; discard the solids. You should have about 1/3 cup sauce.
-
Meanwhile, preheat grill to medium-high.
-
Brush chicken with remaining 1 tbsp oil and sprinkle with salt and pepper. Grill the chicken, turning once, until cooked through, 15-20 minutes total. Brush with about half of the sauce and grill until caramelized in spots, about 2 minutes more.
-
Transfer the chicken to a platter and let rest for 5 minutes. Stir any accumulated juices from the platter into the remaining sauce and drizzle over the chicken. Sprinkle with cilantro.