Categories: Asian

Ingredients

• 1 tbsp coriander seeds
• 4 garlic cloves, smashed
• 1-inch piece lemongrass, halved and bruised
• 2 fresh kaffir lime leaves
• 2 tbsp canola oil, divided
• 2 cups wit beer (Blue Moon)
• 1 cup orange juice
• 1/4 cup packed light brown sugar
• 3 lbs. bone-in chicken breasts
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• Fresh cilantro, for garnish

Directions

1. Toast coriander seeds in a large saucepan over medium heat until fragrant, 3-5 minutes. Add garlic, lemongrass, lime leaves and 1 tbsp oil. Cook, stirring, for 30 seconds. Add beer, orange juice, and brown sugar; bring to a boil over high heat. Cook, stirring occasionally, until thickened, 25-30 minutes. Strain; discard the solids. You should have about 1/3 cup sauce.

2. Meanwhile, preheat grill to medium-high.

3. Brush chicken with remaining 1 tbsp oil and sprinkle with salt and pepper. Grill the chicken, turning once, until cooked through, 15-20 minutes total. Brush with about half of the sauce and grill until caramelized in spots, about 2 minutes more.

4. Transfer the chicken to a platter and let rest for 5 minutes. Stir any accumulated juices from the platter into the remaining sauce and drizzle over the chicken. Sprinkle with cilantro.

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