Grilled Beer and Buttermilk Chicken with Sriracha Glaze (2024)

26.06.2013 Jackie Dodd-Mallory(Senior Editor) 45 Comments

The above picture is pretty strong illustration of what I did nearly the entire weekend. Along with spicing up my beer wings, I also made a Sriracha butter for grilled corn. In other news,I ran out of Sriracha.

Maybe it’s the new grill that found it’s way into my backyard, or maybe it was eyeing this chicken recipe, or this one, but I really wasn’t able to think about anything but beering up some chicken and giving it a good grilled char.

I’m also trying to figure out how to grill a pie, but more on that later.

Table of Contents

Grilled Beer and Buttermilk Chicken with Sriracha Glaze

Print Recipe

Ingredients

For the Chicken:

2 cups Buttermilk
12 ounces IPA beer
2 teaspoons kosher or sea salt
1 teaspoons smoked paprika
¼ teaspoons cayenne
½ teaspoons cumin
1 tablespoon brown sugar
1 white onion sliced
2 lbs chicken drumsticks and wings
Cilantro minced (optional)

For The Glaze:

¼ cup Sriracha
1/3 cup brown sugar
1 teaspoons salt
2 cloves garlic minced
¼ cup tomato paste
½ cup IPA beer
2 teaspoons fish sauce
1/3 cup mirin

Instructions

In a large bowl whisk together the buttermilk, 12 ounces beer, salt, smoked paprika, cayenne, cumin, and brown sugar. Add the onions and chicken to the marinade. Cover and place in the refrigerator for at least 6 hours and up to 12.
Just prior to grilling, make the glaze. In a saucepan over medium high heat, whisk together all the glaze ingredients. Bring to a boil, stirring frequently, until thickened, about 8 minutes.
Remove the chicken from the marinade, discard marinade.
Place the chicken on a preheated grill, brush with glaze, cook for about 2 minutes, flip and brush with glaze. Continue to flip and brush with glaze every 2-4 minutes until chicken is cooked through, about 20-25 minutes (depending on the size of your chicken). Transfer chicken to a serving platter and sprinkle with cilantro.

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Comments

TieghanJune 26, 2013 um 2:49 am

This looks amazing!! So my kind of chicken!!

Emily {Pink Tiger in the Kitchen}June 26, 2013 um 7:16 am

This is beyond perfect timing!! I’ve been trying to decide a way to grill some drumsticks for July 4th and this is definitely the winner winner chicken dinner, literally!!

Bev @ Bev CooksJune 26, 2013 um 7:18 am

Ohhhhhhhh I cannot see.

Alayna @ Thyme BombeJune 26, 2013 um 8:12 am

Yum! I’m working on a sriracha recipe today too. Can’t get enough of that stuff lately.

meredith in sock monkey slippersJune 26, 2013 um 8:48 am

good lord! these look amazing!

Des @ Life’s AmbrosiaJune 26, 2013 um 9:47 am

I’m getting on a plane. I’ll be there in a couple hours. You’ll make these and then I’ll head home. Sound OK?

JackieJune 27, 2013 um 8:20 am

Wouldn’t miss it!

Bree (Skinny Mommy)June 27, 2013 um 9:02 am

One word=dreamy!

ashley – baker by natureJune 27, 2013 um 9:26 am

I’d be lying if I didn’t say I’m crying a little on the inside right now… because I’m not eating this, of course! You’re on fire, girl!

Jessie {Life As A Strawberry}June 27, 2013 um 11:23 am

Ummmm, I’m drooling. This looks ridiculously delicious. I also have a bottle of sriracha to use up before we move in August. So me and this chicken are basically meant to be. PS I’m in awe of those beautiful grill marks.

Heidi @foodiecrushJune 27, 2013 um 6:13 pm

Girl, you’re speaking my language. Beer & sriracha, can’t get better than that.

Heidi @foodiecrushJune 27, 2013 um 6:14 pm

And, which brand of grill did you get? Sounds new to you?

*Just Fran*June 28, 2013 um 4:25 pm

This is on the grill as I type. Can’t wait for Hubs to get home for dinner. The heat of the sriracha is perfect for the flavor of the glaze. Dinner is going to rock.

JackieJune 28, 2013 um 5:15 pm

Great! Let me know how it goes

Chung-Ah | Damn DeliciousJune 29, 2013 um 5:45 pm

You had me at Sriracha glaze man.

BrentJuly 1, 2013 um 1:26 pm

Noticed I don’t have mirin. Can I leave it out or substitute with anything else?
Thanks!

JackieJuly 1, 2013 um 2:31 pm

Mirin is pretty sweet, it’s like a sweet rice wine. The best substitute is to put 1 tbs white sugar in a 1/3 cup measuring cup and fill the rest with sake (or white wine).

John H.July 2, 2013 um 8:54 am

Just made this last night and it was amazing! The buttermilk / IPA marinade is perfect. The sauce has the perfect amount of bite to it. My only complaint is I think there’s a bit too much fish sauce in there and it might over power some with sensitive palates.

JackieJuly 2, 2013 um 9:20 am

Good to know, thanks for the feedback!

Ken O’KellySeptember 9, 2018 um 11:56 am

Just made this as well, completely agree on the fish sauce, it was way too strong strong. Think I will leave it out next time. Any suggestions on a replacement ?

JackieSeptember 9, 2018 um 12:24 pm

Every brand of fish sauce is different, if the one you use is super strong, cut it down to 1 teaspoon.

BillJuly 4, 2013 um 7:04 am

What a great looking plate of chicken! I love sriracha and the addition of buttermilk and beer is so creative! Love your photography too! Great blog!

MeredithJuly 29, 2013 um 5:24 am

This recipe combines my husband’s two favorite things IPA and Siracha. We made this for dinner last night and it was outstanding. The chicken was nice and moist due to the buttermilk/IPA marinade. The glaze had such a great smokey flavor to it. My husband has requested to make this again!!! This was the second recipe I made from your blog and both have been a hit. Looking forward to exploring your blog, and making more recipes.

JackieJuly 29, 2013 um 6:21 am

Thank you Meredith!

CatherineSeptember 1, 2013 um 9:02 pm

This is amazing! I made it this evening with wings and thighs. Stone IPA, honey and water instead of mirin, no buttermilk on hand so I used 2% with vinegar and 1/2 a yellow onion.

This is hands down a keeper and a nice break from hot wings and a dry rub bbq recipe with less heat.

You have to try this soon!

Wow! I can’t stop thinking about it…it’s that good.

BlueSeptember 12, 2013 um 5:44 pm

Hi,

Is it OK to keep the chicken marinating for 24 hours? I just put the chicken in the marinade but won’t be able to grill it until after work tomorrow.

We love Siracha so this was an instant recipe we needed to try!

Thanks!

JackieSeptember 12, 2013 um 6:06 pm

I think so, just rinse it really well before you proceed.

DalOctober 8, 2013 um 3:25 pm

What is Sriracha? I am in Australia. Maybe it has a different name here???

JackieOctober 8, 2013 um 3:30 pm

Its a hot chili sauce. Here is a link: http://www.huyfong.com/no_frames/sriracha.htm

wendyFebruary 10, 2015 um 5:52 pm

Delicious! Served it with grilled corn and Asian slaw 🙂

Melissa TonkinMarch 12, 2017 um 9:48 am

My husband had five IPAs in our fridge for a long time. He drank one and just didn’t care for it, but didn’t have the heart to dump it. I came across this recipe and had everything I needed. I used bone in chicken breasts and thighs along with some bone in pork chops that I marinated separately. All of it turned out wonderful! Thank you for the amazing recipe and for helping me make space in the fridge. I have used up all of the original IPA and "maybe" one of his favorites because I have made it repeatedly. 🙂

JackieMarch 14, 2017 um 10:44 am

Oh good! So glad you liked it 🙂

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