Source: All About Beer Magazine Presents Holiday Fare
Yield: 4 to 6 Main Courses
For the chicken:
1 cup Abbey Ale
1/4 cup Dijon mustard
1/4 cup olive oil
1 bunch scallions, both with and green, stems snipped
3 cloves garlic, chopped
3 tablespoons orange zest
1 tsp crushed red pepper flakes
pinch of salt and pepper
1 large roasting chicken, cut into pieces
For the Glaze:
1 cup orange marmelade
1 cup Farmhouse Ale
1 tablespoon brown sugar
1/8 teaspoon allspice
Combine the first eight ingredients in a large bowl. Add chicken, marinate for 1 hour. Grill the chicken, or raost it in a 425° F oven.
Heat the glaze ingredients together and brush over grilled or roasted chicken. Serve with Cranberry Almond Rice.
Suggested Beer Pairing: Ommegang Abbey Ale.
