Recipe: Spearhead Hawaiian Style Chicken Marinade

Today I decided to try a little more cooking with beer.  With summer in full swing, I wanted to grill something on the barbeque.  Looking around, I noticed I had some canned pineapple and one last bottle of Spearhead's Hawaiian Style Pale Ale.  It didn't take long for the wheels in my head to connect the two, so I decided to try making up a marinade. 

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Here's a list of what you'll need: 

  • 1/4 cup of olive oil
  • 2 gloves of garlic
  • 1/4 cup finely chopped red onion
  • 1/2 cup of finely chopped parsley
  • 1/2 cup of finely chopped pineapple
  • 1/2 cup of pineapple juice (pick up a can of pineapple tidbits for these two steps) 
  • 1 teaspoon of paprika
  • 1/2 teaspoon of cumin
  • 1 cup of Spearhead Hawaiian Style Pale Ale

This should do 4 chicken breasts.  Since this was my first test batch, I tried it on 10 chicken thighs. 

Follow these simple steps:

1 cup of Spearhead Hawaiian Style Pale Ale 1/2 cup of pineapple juice 1/4 cup olive oil

1 cup of Spearhead Hawaiian Style Pale Ale

1/2 cup of pineapple juice

1/4 cup olive oil

1 tablespoon paprika 1/2 tablespoon cumin

1 tablespoon paprika

1/2 tablespoon cumin

1/2 cup finely chopped pineapple (I know it says 1/8 cup in the picture, I had to add more at the end, 1/8th wasn't enough.) 

1/2 cup finely chopped pineapple

(I know it says 1/8 cup in the picture, I had to add more at the end, 1/8th wasn't enough.) 

2 garlic cloves, finely chopped 1/2 cup of finely chopped parsley 1/4 cup of finely chopped red onion

2 garlic cloves, finely chopped

1/2 cup of finely chopped parsley

1/4 cup of finely chopped red onion

Thoroughly mix all ingredients into a bowl.  

Thoroughly mix all ingredients into a bowl.

 

Take a large ziplock bag.  Pour marinade into the bag.  Place chicken in the bag. 

Take a large ziplock bag. 

Pour marinade into the bag. 

Place chicken in the bag. 

Seal bag and refridgerate.  Length of time at your discretion, although I recommend a minimum of 4 hours.

Seal bag and refridgerate.  Length of time at your discretion, although I recommend a minimum of 4 hours.

Grill and enjoy!

Grill and enjoy!

Final outcome: I let this marinate for about 2 hours before I started cooking.  The tastes were very subtle: sweet from the pineapple, bitter from the hops of the beer, and a very mild spice from the paprika, cumin, garlic and onion.  I think the flavours would have been considerably stronger had I let it marinate longer, so I would recommend letting it sit for at least 4 hours.  An extra addition not seen above would be to add a pinch of salt to the marinade.

 

Recommended pairings: garlic potatoes or rice (you could actually boil the marinade and pour it over the rice, too.) 

 

Give it a shot and let me know what you think! 

 

Thanks for reading! 

-James