Sunday, October 21, 2012
Ginger Cardamom Chicken Marinated with Pumpkin Ale
This recipe was served alongside yesterday's curried squash as part of a beer paring assignment. While the curry was stellar on its own, I rarely turn up the opportunity to actually COOK with the beer. Upping the ante a bit for the homework, I incorporated the beer of choice directly into the recipe.
Brooklyn's Post Road Pumpkin Ale:
I used whole cardamom pods in this recipe, but feel free to substitute the ground spice instead. Start with 1 1/2 tsp and adjust to your liking.
the recipe is my own
2 lbs boneless, skinless chicken breasts
3 cloves garlic, minced
2 - inch knob of fresh ginger, minced
1 black cardamom pod
6-8 green cardamom pods
2 tsp salt
1 Tbsp honey
2 Tbsp oil
2 Tbsp lemon juice
10 oz pumpkin ale
Dry roast the caradmom pods in a small skillet over high heat, until lightly toasted and very fragrant, about 2 minutes. Set aside to cool.
Once cool, coasrely crush with the side of a knife or with a mortar and pestle. Combine all of the marinade ingredients into a gallon-sized zip-top bag. Add the chicken. Refridgerate and allow to marinate for at least 1 hour (mine bathed in the beer for almost seven).
Preheat the broiler or grill. Remove the chicken from the marinade, discard the marinade. Grill the chicken for 10-15 minutes, or until no longer pink, turning once (internal temperature should read 170F). Serve.