Gluten-Free Raspberry Beer Chicken – Perfect Summer Dish, with a great Summer Beer!
Please enjoy this yummy summer recipe, courtesy of Brenda Fae Forrest
Gluten Free Raspberry Beer Chicken:
In a Ziplock bag combine:
1 Large Sweet Onion; Cut into large chunks
Zest 1 Lime
1 Large or 2 Small Limes cut into 1/4’s
Salt and Pepper to Taste
1 tsp. Paprika
1 tsp. Cayenne Pepper
Fresh Garlic to taste
Add and mix together:
8 0z. Gluten-free Raspberry Ale
(Save remaining 4 oz Ale for another step)
Add:
4 Boneless Skinless Chicken Breast: washed and cleaned up
Place the Ziplock bag in a Baking Pan and Marinate minimum 4 hours in the Refrigerator. Make sure that each piece of Chicken is in the Marinate. Turn the Bag a few times while it is marinating.
While the Chicken has been Marinating:
Fry 8 Oz. Gluten Free Bacon that has been cut into Chunks (I Used Jones Cherrywood Smoked Bacon)
Remove the Bacon after it is crispy from the Fat and drain on a Paper Towel.
Save the Bacon Fat
Using the same pan that you fried the Bacon in.
Place 2-3 Tbl. Bacon fat in a Skillet heat to Medium High (You can substitute Extra Virgin Olive Oil if you don’t want to use the Bacon Fat) Remove the Chicken from the Marinate,, Discard the Marinate.
Brown the Chicken on one side for about 3 Minutes, turn the Chicken add Fresh Garlic to the Pan, Sprinkle the Chicken to taste with Rosemary and Parsley. Brown the second Side Approximately 3 minutes. Then add the Remaining 4 oz Ale. Turn the heat down to Medium.
Braise the Chicken. Turn the Chicken over a few times. Cook for about 15 Minutes
Add 6 oz Fresh Raspberries; sprinkle around the pan
Cook until the Raspberries make a sauce,,, turning the Chicken several times. Cook about 5-10 Minutes
Cover the Pan and Simmer on low until the Chicken reaches an internal temperature of 165*
Sprinkle on the Chopped Bacon.
Remove from the Stove
I served my Chicken with Jasmine Rice
Pour some of the Raspberry Sauce over the Chicken and Rice.
I also made Oven Roasted Asparagus
Oven Roasted Asparagus:
Snap off the tough ends of each Asparagus Stem
Place in a 9X13 Pan
Salt and Pepper and lightly Drizzle with Extra Virgin
Bake in a 400* Oven for Approximately 25-30 or until done.
Tossing them a few times while roasting.
ENJOY!
You can watch the VIDEO as well. Visit Brenda’s Blog to find more recipes.
