You were planning to celebrate #IPADay at your favorite watering hole when your significant other reminded you that Thursday’s your night to make dinner. Don’t be a jerk and bail; flex your culinary skills and spice things up with some IPA jerk chicken . It may look like a lot of ingredients but it’s EASY and odds are you’ve had most of these spices in your cabinet since the 90’s. To further help the cause, growlers of IPA-to-go are $8 all day on August 2nd in our brewpubs. And if you’re not feeling like a culinary wizard, bookmark this recipe and join us at our #IPADay Cask Night tomorrow.
Tower 10 IPA Jerk Chicken with Pineapple Slaw
3lbs boneless, skinless chicken breasts
*Vegan/Vegetarian: Sub chicken with Portobello Mushrooms, Tempeh, Zucchini, or your favorite herbivore option.
Tower 10 Jerk Marinade:
2 medium white onions
5 cloves garlic
4-6 Scotch Bonnet or Habanero chilies (seeded & chopped)
1 cup Tower 10 IPA
½ cup Olive Oil
½ cup White Vinegar
½ cup Orange Juice
¼ cup Soy Sauce
2 tbsp. Lime Juice (one large lime)
2 tbsp. Fresh Thyme
2 tbsp. Allspice
2 tbsp. Light Brown Sugar
2 tsp. Black Pepper
2 tbs. Salt
1 tsp. Nutmeg
1 tsp. Cinnamon
1 tsp. Ginger
Step 1: Coarsely chop onions, garlic, scallions, and peppers and add to a blender or food processor.
Step 2: Add liquid ingredients to blender or food processor.
Step 3: Add spices and dry ingredients to blender or food processor and emulsify on high for 90 seconds.
Step 4: Combine chicken and marinade and refrigerate for 8-12 hours.
Step 5: For best results, grill over an open flame on high heat. Cook times will vary, depending on the heat of your grill and whether you’re using charcoal or gas. Keep in mind that poultry should reach an internal temp of 165 degrees before serving.
1 cup Fresh pineapple (chopped)
1 cup Roma tomato (finely diced)
½ cup Red onion (chopped)
2 tbsp. Fresh Cilantro (chopped)
1 Red Jalapeno (minced)
Juice of 1 lime
Salt to taste
* Combine ingredients in small mixing bowl and serve.