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Garlicky Guinness Glazed Chicken Sandwich
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Garlicky Guinness Glazed Chicken Sandwich

A stout-lacquered chicken sandwich built for St. Patrick’s Day — or any cold night that calls for something bold.

Keyword chicken, cooking with beer, Guinness, Sandwich, St. Patrick’s Day
Author Chews and Brews

Ingredients

Glaze

  • 1 cup Guinness Draught
  • 4 cloves garlic minced
  • 2 Tbsp brown sugar
  • 2 Tbsp Worcestershire sauce
  • 1 Tbsp honey
  • Salt and pepper, to taste

Simple Purple Slaw

  • 1 cup shredded purple cabbage
  • 1/2 cup shredded carrot
  • 1 Tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 Tbsp mayonnaise
  • pinch salt

Sandwich

  • 2 sandwich or hamburger buns
  • 2 boneless, skinless chicken breasts
  • 2 slices old white cheddar
  • simple purple coleslaw
  • Garlicky Guinness glaze

Instructions

Glaze

  1. In a small saucepan over medium heat, sauté the garlic with Worcestershire sauce and honey for 1–2 minutes, until fragrant.

  2. Stir in brown sugar until dissolved.

  3. Add Guinness and season lightly with salt and pepper.

  4. Bring to a gentle simmer, then reduce heat to low. Let the sauce reduce for 25–30 minutes, stirring occasionally, until thickened and glossy.

    The glaze should coat the back of a spoon. If it reduces too far, add a splash of water or beer to loosen it.

    Set aside once finished.

Make the Slaw

  1. In a small bowl, combine the cabbage and carrot.

  2. Whisk together the vinegar, Dijon, honey, mayonnaise, and salt.

  3. Toss with the cabbage mixture until evenly coated.

    Let the slaw sit for about 10–15 minutes before assembling the sandwiches.

Cook the Chicken

  1. Season the chicken breasts lightly with salt and pepper.

  2. Heat a skillet over medium-high heat and add a small amount of oil.

  3. Sear the chicken, brushing generously with Guinness glaze as it cooks.

  4. Turn once and continue brushing with glaze until the chicken reaches an internal temperature of 165°F / 74°C.

Assemble the Sandwich

  1. Lightly toast the buns and spread a thin layer of mayonnaise on each side if desired.

  2. Layer the sandwich with slaw, glazed chicken, and old white cheddar.

  3. Drizzle with an extra spoonful of Guinness glaze before topping with the bun.

    Serve immediately.

    Serve with a pint of Guinness or crisp fries for a proper pub-style meal.

Recipe Notes

Using Guinness Draught creates a smoother, rounder glaze with softer roasted notes. If you prefer a sharper roast character, Guinness Extra Stout will produce a slightly more bitter and intense sauce.