The good folks over at Guinness gave me a challenge. They wanted me to see what summer grilling recipe I could come up with by pairing my dish with Guinness American Lager. Well technically it was called a challenge, but in my mind it was an invitation to find a tasty dish to serve my friends and I on picturesque summer night.

Doing some research I found that when it comes to a lager the best pairings are seafood, sushi; grilled pork, grilled chicken, some pasta dishes, Southeast Asian food, Latin food and Mexican food. I was thinking about making one of my favorite dishes which is a taco salad, but you really can’t grill taco beef. So I decided on making a chicken dish. I was looking to make a tangy chicken to go with the Guinness Blonde Lager.

My friends and I enjoyed the meal and the lager. To go along with the Guinness Blonde Lager and chicken I grilled asparagus and made some potato packets. I was glad to see everyone loving the dish, the lager, and the conversation at the dinner table. Thanks Guinness for the challenge. It was a great excuse to bring some friends to unwind and enjoy your Blonde American Lager responsibly. For more on the lager go to the Guinness website here!

Tangy Chicken


4 bone in chicken breast halves

3 Tbsp of molasses

3 Tbsp of brown sugar

1 Tbsp dried mustard

1 Tbsp soy sauce

1 cup ketchup

1/2 cup cider vinegar

2 Tsp Worcestershire sauce

1 cup water


Combine the ketchup, cider vinegar, molasses, brown sugar, dried mustard, soy sauce, Worcestershire sauce, water, and kosher salt and pepper into a sauce pan. Simmer for 30 minutes.  Get the grill to the medium-high on one side. Add some salt and pepper on the chicken breast halves. Grill over direct heat until golden and crisp on both sides. It should be done on each side for around 5 minutes. Transfer to a bowl and toss with 1 cup of the sauce. Place on the cooler side of the grill; cover and cook, basting once, until the meat is glazed and reaches 165, 25 to 30 minutes.

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