In partnership with Great American Beer Festival.
The Great American Beer Festival is almost here! GABF is an annual celebration of everything wonderful in the world of craft brewing, hosted right here in Denver by the Brewer’s Association. The recipes I’m sharing this week all feature beers from breweries near & dear to my heart, quite literally: they’re all right here in our home of Golden, Colorado!
We’re welcoming the weekend with a beer-soaked recipe for the grill, featuring Cherry Bomber Ale from our favorite backyard brewers, Golden City Brewery! Skewers of marinated chicken, shallots, and cherries hit the grill for a quick sear, finished off with a drizzle of cherry-thyme beer glaze.
Golden City Brewery proudly claims the title of Golden’s Second Largest Brewery, if you count the sprawling Coors campus. Back in ’93, the Sturdavants began homebrewing in the machine shop behind their house. GCB still lives in their backyard, but the carriage house has been transformed into a taproom and the yard is a beer garden. Summer or winter, it’s our favorite spot to sit outside and enjoy a pint.
Cherry Bomber is a throwback to GCB’s early brewing days – it even won GABF silver in ’98! There’s a stunning 1/2 pound of cherries in every pint, but it’s not puckeringly sweet; the mix of 2/3 tart cherries with 1/3 sweet cherries gives a beautifully smooth fruitiness that’s refreshing rather than overpowering.
If you’re joining us for the final sessions of GABF 2018 this weekend, be sure to stop by Golden City Brewing for a special taste of deliciously intense Cherry Bomber!
And if you’re ever passing through Golden, Colorado, treat yourself to a pint in GCB’s backyard – there’s a good chance I’ll be there, sipping my favorite Legendary Red. Cheers!
Celebrating Great American Beer Festival with craft beer recipes from Golden, Colorado! Skewers of marinated chicken, shallots, & cherries seared on the grill and drizzled with cherry-thyme beer glaze.
- 12 oz. cherry kölsch or other fruit-heavy beer
- 2 T. honey
- 1 T. balsamic vinegar
- 2 T. fresh thyme
- 1/2 t. salt
- 2 lbs. chicken thighs
- 6 small shallots peeled & halved
- 1 lb. cherries pitted
- wooden skewers
Cut chicken thighs into bite-sized pieces and place in a large resealable bag.
Add all ingredients for the beer glaze to the bag and toss to coat, then refrigerate overnight.
On the Grill: Heat grill to medium-high to preheat the grilling grates.
In the Oven: Preheat oven to 550°F / 290°C.
Soak the wooden skewers in water for at least 15 minutes to prevent burning.
Pour marinade from the bag into a small pot. Bring to a simmer over low heat, whisking occasionally.
While glaze is simmering, thread chicken pieces, shallots, and cherries onto skewers.
On the Grill: Spray grates with nonstick oil. Cook skewers over medium-high heat for about 5 minutes on each side.
In the Oven: Turn broiler on high. Set a wire rack in a foil-lined rimmed baking sheet. Spray with nonstick oil and arrange skewers on rack. Bake skewers for about 5 minutes on each side.
Place cooked chicken skewers on a serving platter. When the glaze has reduced by about half, remove from heat and drizzle generously over skewers.
Serve hot, with extra glaze on the side for dipping.