Essentially what we have here is a barbecue sauce that I made with Guinness and Habanero's. I was quite pleased with how this turned out. Had that classic barbecue sauce flavor with a nice kick to it with the addition of the habanero's. I just threw the sauce on some chicken breasts and baked them in my cast iron. Worked out really well!
- 1 tablespoon olive oil
- 4 cloves of garlic, small dice
- 3 habaneros, seeded and chopped
- 1 tablespoon flour
- 1/2 cup soy sauce
- 2/3 cup ketchup
- 2 tablespoons worcestershire sauce
- 2 teaspoons smoked paprika
- 1 cup Guinness
- 1/3 cup brown sugar
- 1 teaspoon onion powder
Heat a medium sauce pan over medium high heat. Add the garlic and habanero's, saute until fragrant and the habaneros are soft. Whisk in the flour to make a roux. Add the remaining ingredients and whisk until combined. Allow to cook until thickened, stirring occasionally, about 15 minutes. Use a immersion blender (blender or food processor) and blend the sauce until smooth. Let cool and refrigerate or put it on your favorite protein.
Directions for BBQ Skillet Chicken
Heat oven to 375°F.
Pound the chicken breast thin, to about 1/2" and season both sides with salt & pepper. Heat a cast iron pan over medium high heat and add 1 tbsp of olive oil. Add chicken, skin side down, and saute until brown, about 5 minutes. Flip chicken over and top with BBQ sauce, transfer to the oven and bake until the Thermapen registers 165°F. Remove from oven, slice and drizzle with some more Beerbanero Sauce, Enjoy!