Link to article
Pinedrops IPA Chicken

Course: Entree | Beer Style: IPA

Pinedrops IPA Chicken

This chicken recipe from Deschutes Brewery calls for their Pinedrops IPA, which imparts citrus and pine notes from Chinook and Equinox hops.

Share Post

Yield: 4-6

Ingredients

  • 1/2 gallon water
  • 1 cup salt
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 sprig fresh rosemary
  • 1/4 cup parsley
  • 1 lemon, juiced
  • 1 bottle Pinedrops IPA
  • 12 chicken thighs

Directions

    To make Pinedrops IPA chicken, heat all ingredients except beer in a medium pot until salt and sugar dissolve.

    Strain through a mesh cap into a large container.

    Add Deschutes Brewery's Pinedrops IPA and whisk to combine.

    Chill completely.

    Place chicken in a large container.

    Add chicken brine to cover (all liquid).

    Let rest for 24 hours.

    Roast Chicken at 375°F for 1 to 1 ½ hours or until internal temperature reaches 165°F.

    Allow to rest before serving.

Suggested Recipes

beer-battered onion rings

Entree

January 27, 2020

Burgers with Smashed Avocado & Beer-Battered Onion Rings

January 27, 2020

I usually go for red onions over white or yellow for these thin, crispy, beer-battered onion rings. I love the extra sweet-pungent wallop of acid that red onions carry. I also find that they hold their form better when heated, becoming tender-crisp instead of watery or limp. Naturally, keep some extra chilled pilsner or helles on hand for serving alongside.

Read More
Link to article
IPA Risotto

Side Dish

August 7, 2014

IPA Risotto

August 7, 2014

No Meat Athlete, a website devoted to sharing how a plant-based diet can make you faster, fitter and happier, shares a recipe for a risotto made with IPA and asparagus that's perfect for your next summer meal.

Read More
Link to article
Braised Pork Shoulder
The Beer Pantry

Entree

April 30, 2018

Braised Pork Shoulder in Adobo with Pickled Vegetables

April 30, 2018

After growing up in the Midwest, where thick and sticky barbecue sauce coats all braised and pulled pork, it was refreshing to learn this less cloying, more umami-driven recipe from chef Carlo Lamagna at Clyde Common in Portland, Oregon. Tangy adobo is a big flavor, and the pickled vegetables that accompany this dish are used to bring out the vinegar and add some texture to each bite. This dish, inspired by Carlo’s Filipino heritage, is best served family style right out of the Dutch oven with plenty of jasmine rice to go with it. When you pair this dish with an IPA, you help your palate learn how hops and bitterness pair well with a little bit of spice as well as the acidity of a pickling process.

Read More