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Grenadian Ginger Beer Chicken
Tender chicken pieces marinated and braised in a flavorful ginger beer sauce, infused with Caribbean spices. This dish offers a unique sweet and tangy profile with a hint of warmth.
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- 800 g Chicken pieces(mixed portions (thighs, drumsticks, or breasts))
- 2 cups Homemade ginger beer(or good quality store-bought)
- 1 cube Beef stock cube
- 1 clove Garlic(crushed)
- 2 tsp Cayenne pepper
- 2 tbsp Vegetable oil
- 1 tsp Salt(or to taste)
- 1 tsp Black pepper(freshly ground, or to taste)
- 3 sprigs Fresh thyme
- 1/2 Lime(for juice)
ðšâð³ äœãæ¹
- 1
In a sealable bag or bowl, combine the chicken pieces with ginger beer, crushed garlic, cayenne pepper, salt, black pepper, thyme sprigs, and lime juice. Marinate for at least 1 hour, or preferably overnight in the refrigerator.
- 2
Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Remove chicken from marinade (reserve marinade) and sear chicken pieces until golden brown on all sides.
- 3
Crumble the beef stock cube into the reserved marinade. Pour the marinade over the chicken in the skillet. Bring to a simmer.
- 4
Reduce heat to low, cover the skillet, and simmer for 45-60 minutes, or until the chicken is cooked through and tender. Baste the chicken with the sauce halfway through cooking.
- 5
Remove the thyme sprigs before serving. Adjust seasoning if necessary. Serve hot, spooning the ginger beer sauce over the chicken.
ð¡ ããã®ã³ã
- âFor a deeper flavor, marinate the chicken overnight.
- âIf using store-bought ginger beer, opt for one that is not overly sweet.
- âServe with rice and peas or a side of mashed sweet potatoes.
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- Add sliced onions and bell peppers to the sauce during the last 15 minutes of simmering.
- For a spicier kick, add a finely chopped Scotch bonnet pepper to the marinade.