Samuel Adams Rebel IPA Grilled Orange Rosemary Chicken

20 May, 2014 / by Hank Watson

Unlike the James Dean version of a rebel, the new Samuel Adams Rebel IPA does have a cause! And, that cause is to make your 4^th of July grilling fireworks worthy. We’ll step out of the box a bit; this IPA deserves better than the usual grilling marinade. Meet the Samuel Adams Rebel IPA Grilled Orange Rosemary Chicken. Upon opening a bottle of Samuel Adams Rebel IPA, you’ll be able to smell the piney-ness immediately, and we all know rosemary goes wonderful with chicken. There’s a hint of citrus that makes me think of summer. Lemon, you say? Nope. We’re gonna use roasted oranges, and create a silky rosemary orange cream sauce to top it off when we’re done. Who does that for 4^th of July? YOU do!

***Note – when cooking with citrus, always use a non-reactive pan/dish. Reactive pans are aluminum or copper – DO NOT use these with citrus.***

Samuel Adams Rebel IPA Grilled Orange Rosemary Chicken

Ingredients

6 whole oranges

1/3 cup grapeseed oil

1 Tbs fresh lime juice

3 cloves garlic, grated

3 Tbs shallots, grated

3 Tbs fresh rosemary, finely chopped

1 tsp kosher salt

½ tsp freshly ground pepper

2 lbs chicken breast or thighs

¼ cup dry white wine

¼ cup heavy cream or half and half

½ cup unsalted butter, cut into pieces

Directions

Preheat oven to 350°. Cut oranges in half. Lightly brush pulp with grapeseed oil. Heat an ovenproof pan on high. Place pulp sides down in the pan and quickly sear. Turn oranges over and place in oven until almost soft. Combine next 7 ingredients in large, zippered plastic bag. Make sure it’s combined. Add the juice of 4 of the oranges, reserving 2 for garnish. Add chicken, seal and refrigerate for 2 hours. RESERVING the marinade, cook chicken on oiled, heated grill for approximately 4 to 6 minutes per side (internal temp should be at least 165°). Allow chicken to rest. Place reserved marinade in heavy saucepan & heat on medium high until reduced – about 10 minutes. Strain into another saucepan & add cream; bring just to a boil, whisking entire time. Reduce to low heat; whisk in butter a little at a time. Add salt & pepper as needed. Serve over grill chicken. Garnish with reserved oranges.

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