Recipe: Hoppy Chicken, The Perfect Pan Seared Chicken

Hoppy Chicken Recipe – Pan Sear Your Chicken with Special Beer Sauce

Seriously, if you like beer, or you have too many beers left in your fridge after parties. Don’t just drink them, use your beer to cook this best chicken ever.
Three things to check before we make Hoppy Chicken
A. Do you like beer?
B. Do you have beer left in your fridge?
C. Do you have 30 minutes?
All checked?
Cool! Take this recipe to make the best beer chicken – the Hoppiest Chicken tonight!

Hoppy Chicken

Cooking time: 30 mins;  Serves 2 humans

Ingredients

Beer Hoppy Chicken:
2 tablespoons Soy Sauce
1 tablespoon Honey
2 tablespoon Beer
6 cloves of garlic, minced
1/2 tablespoon mustard seeds
2 tablespoon Vegetable oil
3 Thymes
2 boneless chicken thighs
1 cup roughly chopped shallots
About 2 teaspoons of salt
Mint (for garnish)

Instructions

Make the secret beer sauce: mix 2 tablespoons Soy Sauce, 1 tablespoon Honey, 2 tablespoon Beer,6 cloves of minced garlic and 1/2 tablespoon mustard seeds in a little bowl for later use. I used lager in this recipe. You could try some hoppier beer, like IPA.

• Pour 2 tablespoon Vegetable oil into the frying pan to generously coat the bottom. Heat on the stovetop over medium heat until the oil shimmers, about three to four minutes.
• While the oil heats up, generously season both sides of the chicken breasts with salt.
• Carefully place the chicken breasts and thymes in the pan. Don’t move the chicken around yet, because a nice golden-brown crust is forming.
• After about five minutes, flip the chicken. (If the chicken sticks to the pan, it’s not ready to be flipped yet. Wait about a few minutes and then it should release) Cook the second side for about five minutes.
• Remove the chicken to a plate or cutting board (we will cook them with the beer sauce later).
• Place the chopped shallots in the pan and cook them for 1 minute.
• Put the chicken tights back in the pan with the shallots and pour the beer sauce in the pan.
• Simmer the chicken with the perfect beer sauce and shallots until the sauce becomes sticky (about 2 mins). The shallot will bring the sweet and little spicy flavor in the sauce.
• Check the thickest part of the breasts with the meat thermometer—the chicken is ready when the temperature has reached 160 to 165 degrees Fahrenheit. If you don’t have a meat thermometer, you can poke one of the breasts with a knife; if the juices run clear, the chicken is ready.
• Serve, and garnish with fresh mint leaves.

Follow these steps and enjoy your perfect pan-seared Hoppy Beer Chicken! If you want to step up your game a little bit, you can also make roasted vegetables with pesto on the side.

Here are some tips to cook your veggies:

Roasted Brussel sprouts – (400F 15mins)

• Preheat the oven
• Cut Brussel sprouts in half
• Mix them in a bowl with olive oil, salt, and pepper.
• Pour them on a sheet pan and roast for 15-20 minutes, until crisp on the outside and tender on the inside.

Don’t forget to have a beer! Cheers!