Game day calls for big flavors, so level up YOUR game with these three beer-infused appetizers! Whether you’re cooking indoors or braving the cold, Grilled Beer Chicken Sliders, Chili Lime Beer Shrimp, and Beer & Brown Sugar Wings deliver bold, crave-worthy bites. These no-fuss recipes from The Beeroness are a guaranteed win for your game-day spread!
Grilled Beer Chicken Sliders with Burrata and Stout Chipotle Cherry Sauce
Makes 1 Dozen Sliders
INGREDIENTS
2 pounds chicken thighs, boneless skinless
1 tablespoon kosher salt
12 ounces Georgetown Brewing Rogers Pilsner
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
½ teaspoon smoked paprika
1 cup pitted dark sweet cherries (frozen is fine)
2 tablespoons minced chipotle in adobo
1 tablespoon balsamic vinegar
1 cup beer Georgetown Brewing 9Lb Porter
1 teaspoon black pepper
1 tablespoon cornstarch
2 tablespoons honey
8-ounce ball burrata cheese
12 Hawaiian buns, split into slider buns
DIRECTIONS
Add the chicken to a bowl or small baking dish. Sprinkle with salt, then cover with beer. Refrigerate for 1-6 hours.
Remove the chicken from the brine and pat dry. Add to a plate or cutting board.
In a small bowl, stir together the garlic powder, onion powder, chili powder, and smoked paprika. Sprinkle over the chicken on both sides. Allow the chicken to sit for 10 minutes.
Spray the grill (or a grill pan) with olive oil or cooking spray and heat to medium-high heat. Add the chicken, cooking on both sides until cooked through. Remove from grill and slice.
Add the cherries, chipotle, balsamic, stout and black pepper to a pan over medium-high heat. Simmer, breaking up the cherries and stirring until the cherries have started to break down.
Remove from heat. Sprinkle with cornstarch, blend with an immersion blender until smooth (this can also be done in a small blender or food processor). Stir in the honey and return to medium heat until slightly thickened.
Fill the Hawaiian buns with chicken. Split the burrata ball open, putting a few teaspoons of cheese on top of the chicken. (The rind is very tasty and can be put on the sliders, if desired. It tastes more like traditional mozzarella). Drizzle the cheese with a teaspoon or so of the cherry sauce. Serve immediately.
Grilled Beer and Brown Sugar Wings
Serves 4-6
INGREDIENTS
2 pounds chicken wings
2 tablespoons Kosher salt
24 ounces Fremont Brewing Dark Star Imperial Oatmeal Stout
1 cup golden-brown sugar, packed
¼ cup Dijon mustard
¼ cup stout beer
1 tablespoon sriracha chili sauce
DIRECTIONS
Lay the wings in an even layer in a baking dish. Sprinkle on all sides with salt. Pour the beer over the chicken until submerged (if chicken isn’t submerged, add additional beer, cold water or chicken broth until just submerged). Cover and refrigerate for 1 to 6 hours.
Remove chicken from brine, rinse well and lay on a stack of paper towels covered by additional paper towels to dry. Allow chicken to dry for 15 minutes.
Preheat the grill to medium-high. Stir together the remaining ingredients. Brush the chicken with the glaze until well coated. Grill the wings on all sides until cooked through, brushing with the glaze while the chicken cooks. Serve hot.
Grilled Chili Lime Beer Shrimp
Serves 4-6
INGREDIENTS
¼ teaspoon cayenne pepper
½ teaspoon cumin
1 teaspoon smoked paprika
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons honey
½ teaspoon fresh garlic, grated with a microplane
2 tablespoons fresh lime juice
½ cup Project 9 Brewing Distinguished Fellow
1 pound raw shrimp
¼ cup chopped cilantro
DIRECTIONS
In small bowl add the cayenne pepper, cumin, paprika, salt, pepper, chili, garlic powder, honey, garlic, lime juice and beer.
Add the shrimp to a large re-sealable plastic bag, pour the marinade over the shrimp. Chill and allow to marinate for 1 hour, or up to 24 hours.
Preheat the grill to medium-high. Skewer the shrimp on metal or pre-soaked wooden skewers.
Grill until cooked through, about 2 minutes per side; don’t overcook. Sprinkle with cilantro and serve.
