Peach Ale & Pineapple Barbecue Chicken Thighs
I bought a Kayak.
Well, two actually. Chris got one too because we all know that I should not be out and about rowing around a lake without supervision. Although I did have a life jacket and a whistle.
I have to tell ya that getting in and out of a kayak from a boat dock without falling in the water is a heck of a lot harder than it looks. Let’s just say it’s a good thing Chris was there and the neighbors got a good laugh. I’m just really glad they weren’t home to witness my exit strategy because that wasn’t pretty.
Once I got going I really had a blast. There is nothing quite like paddling around a lake while looking at the trees, birds, and pretty houses to quiet the soul. It was nice to just be. To work and row, then float around peacefully with the sounds of the water and feeling the perfect breeze.
It was a magical day that I plan to put on repeat. It’s also a beautiful way to begin healing a broken heart.
- 12 ounces peach wheat ale
- 2 cups ketchup
- 1 cup brown sugar
- 1/2 cup pineapple preserves
- 1/4 cup molasses
- 1 tablespoon apple cider vinegar
- 2 tablespoons honey
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon butter
- 5 boneless chicken thighs
- Preheat oven to 325
- Combine beer, ketchup, brown sugar, pineapple preserves, molasses, apple cider vinegar, honey, cayenne, smoked paprika, garlic powder, and onion powder in a pot and cook over medium heat until all ingredients combined, sugars are melted, and the mixture is thickened - about 30 minutes stirring often
- Melt butter in a cast iron or oven proof skillet over medium high heat
- Add chicken thighs and brown about 1 minute on each side
- Cover chicken with sauce and transfer to oven and bake until chicken is cooked all the way through and the internal temperature reaches 165 - about 15 - 20 minutes