How can I live in Dublin and not cook with Guinness?!! I have a Guinness cook book, of course I do. So without further ado, I am happy to share this Guinness and Lime Chicken recipe. This succulent succulent chicken, falling apart in the sauce. The sauce with attitude! Familiar enough that your senses of vision and smell say…eat it, its definitely something we know, and yet your palate is pleasantly surprised!
If you are one of those ‘weirdos’ like myself who are not mad on Guinness this is still a must. The end product tastes like a rich spiced, BBQ sauce, with hints of lime
- 300 ml (1/2 pint) GUINNESS
- 1 ts Cajun seasoning
- 2 Garlic cloves, crushed
- 2 ts clear honey
- 1 ts balsamic vinegar
- Finely grated zest and juice of 1 lime, plus 1 whole lime
- 2 Star anise
- 2 Chicken quarters
- Salt and Pepper
- Mix all the ingredients apart from the whole lime, chicken , salt and pepper, in a saucepan. Bring to boil and let simmer for 10 mins or until reduced by half. Let cool and save the star anise for garnish.
- Score the chicken, season with salt and pepper, then place in a shallow, non-reactive dish. Pour over the sauce and turn the chicken to cover all over. Leave to marinate over the night or at least a couple of hrs. I think its best that for 45mins have the chicken skin side down and the last 15 mins, put skin side up, under grill (medium heat) .
- Heat the oven on 200C. Put the chicken and the sauce in a shallow tray, and cook in the oven over an hour or so. Until the sauce has reduced more and turned slightly sticky and the chicken is golden with beautiful crispy bits.
p.s. I am typing an hour after made this dish, the house still smells divine!
Thanks for looking and come back soon .