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Homemade Sweet Heat Cheerwine Chicken photo

Sweet Heat Cheerwine Chicken

This Sweet Heat Cheerwine Chicken is a flavor explosion! The perfect blend of sweet and spicy, it’s an easy weeknight dinner the whole family will love.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Marinade:
  • 2 lbs chicken breast
  • 1 cup Cheerwine
  • 1 cup soy sauce
  • 3 tablespoons minced garlic
  • 3 tablespoons lemon juice
  • 1 teaspoon red pepper flakes
  • 1/2 cup vegetable oil
  • 2 tablespoons yellow mustard
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
For the Glaze:
  • 1 cup Cheerwine (for the glaze)
  • 1 cup soy sauce (for the glaze)
  • 1 cup honey
  • 1 cup dark Karo syrup
  • 3 tablespoons butter
  • 2 cups brown sugar
  • 3 tablespoons minced garlic (for the glaze)
  • 3 tablespoons lemon juice (for the glaze)
  • 1 teaspoon red pepper flakes (for the glaze)
  • 2 tablespoons yellow mustard (for the glaze)
  • 1/2 teaspoon kosher salt (for the glaze)
  • 1/2 teaspoon black pepper (for the glaze)

Equipment

  • Mixing Bowls
  • Whisk
  • Large skillet or grill pan
  • Meat Thermometer
  • Storage containers

Method
 

Marinating the Chicken:
  1. In a large mixing bowl, combine 1 cup of Cheerwine, 1 cup of soy sauce, 3 tablespoons of minced garlic, 3 tablespoons of lemon juice, 1 teaspoon of red pepper flakes, 1/2 cup of vegetable oil, 2 tablespoons of yellow mustard, 1 teaspoon of kosher salt, and 1 teaspoon of black pepper. Whisk until well blended. Add the chicken breasts to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
Preparing the Glaze:
  1. While the chicken marinates, prepare the glaze. In a saucepan over medium heat, combine 1 cup of Cheerwine, 1 cup of soy sauce, 1 cup of honey, 1 cup of dark Karo syrup, 3 tablespoons of butter, 2 cups of brown sugar, 3 tablespoons of minced garlic, 3 tablespoons of lemon juice, 1 teaspoon of red pepper flakes, 2 tablespoons of yellow mustard, 1/2 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Stir continuously until the mixture comes to a gentle boil. Reduce heat and let simmer for about 15-20 minutes until slightly thickened.
Cooking the Chicken:
  1. Heat a large skillet or grill pan over medium-high heat. Remove the chicken from the marinade, letting any excess liquid drip off. Place the chicken in the hot skillet. Cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
Glazing the Chicken:
  1. Once the chicken is cooked, pour the prepared glaze over the chicken, ensuring it is generously coated. Let it simmer for an additional 2-3 minutes, allowing the sauce to caramelize slightly on the chicken.
Serving:
  1. Remove the chicken from the skillet and let it rest for a few minutes before slicing. Serve it over rice, quinoa, or alongside a fresh salad. Drizzle any remaining glaze over the top for an extra punch of flavor.

Notes

  • For best results, marinate the chicken for at least 2 hours; overnight is even better!
  • Keep an eye on the glaze while it simmers, as it can thicken quickly. Adjust the heat as needed.
  • Using fresh garlic will enhance the flavor significantly compared to jarred minced garlic.
  • If you prefer a thinner glaze, you can add a splash of chicken broth or water while it simmers.