Red Stripe Chicken
Infused with the vibrant flavors of the Caribbean, Red Stripe Chicken is a mouthwatering dish that combines tender, bone-in chicken thighs with the bold, malty notes of Jamaican Red Stripe beer. Marinated in a tantalizing blend of fresh lime juice, soy sauce, garlic, ginger, scallions, and a touch of allspice, this recipe captures the essence of island cuisine. The optional Scotch bonnet pepper adds just the right hint of heat for spice lovers, while the rich, caramelized glaze elevates every bite. Perfectly seared and finished in a fragrant beer-based sauce, this dish is ideal for pairing with classic sides like rice and peas or fried plantains. Whether for a casual weeknight dinner or a festive gathering, Red Stripe Chicken is guaranteed to impress with its bold flavors and irresistible aroma.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 1 bottle (12 oz) Red Stripe beer
- 4 cloves Garlic cloves
- 1 tablespoon Ginger (fresh, grated)
- 3 tablespoons Soy sauce
- 2 tablespoons Brown sugar
- 2 tablespoons Lime juice (freshly squeezed)
- 3 stalks Scallions (finely chopped)
- 1 teaspoon Thyme (fresh or dried)
- 1 teaspoon Allspice powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 piece Scotch bonnet pepper (optional, minced)
- 2 tablespoons Vegetable oil
Instructions
In a large bowl, prepare the marinade by mixing the Red Stripe beer, minced garlic, grated ginger, soy sauce, brown sugar, lime juice, scallions, thyme, allspice, salt, black pepper, and optional Scotch bonnet pepper.
Place the chicken thighs in the marinade, ensuring they are fully submerged. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours, preferably overnight for stronger flavor.
Remove the chicken from the marinade and set the marinade aside. Pat the chicken dry with paper towels to ensure it sears properly.
Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken thighs, skin side down, for about 5 minutes until golden brown. Turn them over and sear the other side for an additional 2 minutes.
Remove the chicken from the skillet and set aside. In the same skillet, pour in the reserved marinade and bring it to a simmer. Allow it to cook for 5 minutes to reduce slightly and concentrate the flavors.
Return the chicken thighs to the skillet, skin side up, and reduce heat to low. Cover and let cook for 25-30 minutes, spooning the sauce over the chicken occasionally to keep it moist and flavorful.
Check the internal temperature of the chicken to ensure it reaches 165°F (74°C). Remove the skillet from heat and let the chicken rest for 5 minutes before serving.
Serve the Red Stripe Chicken with rice and peas, fried plantains, or your favorite side dishes. Garnish with additional chopped scallions if desired.
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1030 mg | 45% | |
| Total Carbohydrate | 14.1 g | 5% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 8.5 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 443 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
