From the Beer Wench's Kitchen
Hosted by Brewtopia Events

Raspberry Chili BBQ Chicken
By K. Allen

Article Originally Published in Southern Brew News

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  The heart of summer in Dixie brings sultry, humid weather, family and friends, and back yard barbecues. In celebration of the fourth of July and other Americana, your Beer Wench has developed a twist on the traditional American barbecue paired with the quintessential American beer - the American Pale Ale.

The American Pale Ale makes for a refreshing summer beer. It has a bold, citrus hop character balanced with a medium-bodied malt character; however, the hop is the thing. This beer goes well with spicy foods such as Mexican, Thai, Indian, and of course American barbecue.

The dish is a raspberry, chili pepper barbecue chicken served on top of Asian cole slaw.  Asian fusion is the hip thing in the restaurant circuit. This dish can be prepared on the grill or in the oven. It takes approximately 35-40 minutes to prepare from start to finish.  This recipe is for three chicken breasts. To make more just double or triple the recipe.

The Sauce...
2 cups fresh raspberries
2 cups raspberry (or red wine) vinegar
1 cup sugar
1/4 cup of chili pepper (or to taste)

In a small saucepan add your raspberries, vinegar and sugar. Bring to a boil. Turn down to medium heat and reduce until liquid thickens.  Add chili pepper and simmer for 5 minutes.

The Chicken...

3 boneless, skinless chicken breast
2 tablespoons chili pepper
1 tablespoon olive oil
Rub chicken with olive oil on both sides.  Rub the chicken with chili pepper.  The chicken should be very happy by now.  After dinner and a couple of pale ales, you can try this on your significant other.  Now you are ready to grill. Sear chicken on both sides in a frying pan then baste with sauce.  Toss on the grill.  Add sauce as needed.  If you are grill-less, bake chicken in oven for 20 minutes at 350 degrees.

The Slaw...

This beer wench loves pre-cut food.  Go to your grocery store and pick up the cole slaw mix with red and white cabbage and carrots. Add Thai peanut sauce to taste.  Mix in toasted sesame seeds.


Place the slaw on the center of the plate and spread it out a bit. Put chicken on top. Add a drizzle of barbecue sauce and top with sliced almonds. Open some Flying Dog Pale Ale and enjoy.

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