Dry Stout Grilled Chicken Tenderloins

[Thirsty Boy]

Made this the other day... mmmmmm

Ingredients: (Serves 2)

500g Chicken tenderloins
1 tblspn Golden Syrup
1 tblspn Dark brown sugar
1 tblspn Lemon Juice
1 tblspn Olive oil
300ml Dry Irish Stout (homebrewed of course)
salt and pepper to taste

Method:

1 - Combine all liquid ingredients and marinate chicken tenderloins for a minimum of 4hrs in the refrigerator. I prefer to marinate inside a plastic bag

2 - Remove tenderloins and pat dry with a paper towel

3 - Over medium flame, reduce the remaining marinade till there is less than one third left. You want a nice sticky sauce. You will need to skim LOTS of hot break off the top of the marinade in order to clarify it.

4 - Place the Chicken under your griller (or into a BBQ grill) when its got a little heat into it, baste it with the sauce. Cook until done and baste several more times to get a good caramelized finish.

5 - Drizzle the Chicken with the remaining sauce. Serve with whatever the hell you like and a nice glass of the stout.

6 - Drink a lot more of the stout

7 - Fall down

Enjoy

Thirsty

[mfischer2]

You used metric and then tablespoons? Do the metric police let you do that?

A serious question, what is "golden syrup"? Do you mean corn syrup or maple syrup?

[Thirsty Boy]

You used metric and then tablespoons? Do the metric police let you do that?

A serious question, what is "golden syrup"? Do you mean corn syrup or maple syrup?

Mate, I wan't aware that the tablespoon was a legitimate measurement in anybody's system. Surley its just a convention for cooks and cookbooks based around what happens to be lying around in the cutlery drawer when most recipes get made up?

Please replace all references to Tablespoon with "scoop from the first reasonably big spoon that you manage to lay your hands on" Thats certainly what I meant...

Golden syrup is a byproduct or perhaps co-product of the refining of sugar cane into white sugar. Its different to what I would call molasses, but then we dont seem to have light and dark grades of molassess here, just ordinary molasses and black strap.

I would guess that light molasses or a heavy corn syrup would be the closest thing. Maple syrup would give it a whole other flavour, but would certainly be nice.

Or... as an after thought. Liquid malt extract woudl do the job just as well. An australian company (Saunders)make a commercial food malt extract, no idea if there are US equivilents. Its delicious spread on toast for breakfast instead of honey. You can apparently make beer with it, just not very good beer

Thirsty

[Bugeater]

I have a can of Lyles Golden Syrup sitting on the shelf and happen to have a keg of dry stout. I think I will give it a try.

Wayne
Bugeater Brewing Company