Dinner: Blue Moon Orange Chicken


Leave it up to my wife to knock it out of the park when finding recipes online.  She texted me at work to let me know that we were having chicken and beer for dinner.  To be more specific, we were cooking our chicken in beer.  Naturally, I was on board without any questions.  In this case, it was Blue Moon Orange Chicken courtesy of a recipe she found on Iowa Girl Eats (here).  Since Blue Moon and oranges go together like fat kids and cake, I was pretty stoked on this one from before I even got home.

The sauce that you make for this meal is a bit asian with the soy sauce, but gets some definite added flavor from the beer and amount of oranges you use.  The orange isn’t overpowering, but just enough to get a bit of a taste cooked in.  One of the best parts of the meal are the grilled shallots that soak up the sauce.  I would even say that the next time we make this, we would add some extra shallots in order to have some extra to place on top of the chicken.

Some extra time was saved here by using precut butternut squash and asparagus we picked up at Whole Foods.  We baked them both in the oven while the chicken and sauce were coming together.  We threw some brown sugar onto the butternut squash to give them just a bit of sweetness…and it worked.  They were both pretty great sides to accompany the chicken.

Another great meal found (and mostly cooked) by my better half.  It seemed to come together without much hassle and still remained on the healthy side…well, minus the beer I had to drink.  I mean, I wasn’t going to just pour some beer down the drain.  What kind of person do you al think I am???

Blue Moon Orange Chicken


  • 1lb chicken breasts, pounded thin
  • extra virgin olive oil, for brushing
  • salt & pepper
  • 1-1/2 Tablespoons extra virgin olive oil
  • 2 large shallots, sliced thin
  • 1 cup Blue Moon beer
  • 1/4 cup low-sodium soy sauce (do not use regular)
  • juice of 2 oranges


  1. Brush both sides of chicken breasts with extra virgin olive oil then season with salt and pepper. Cook in a large skillet over medium-high heat for 3-4 minutes a side, or until cooked through, then remove to a plate and set aside.
  2. Turn heat down to medium, add extra virgin olive oil to skillet, and then add shallots. Cook shallots until translucent, about 1 minute, then add beer, soy sauce, and orange juice. Turn heat up and bring mixture to a boil then cook, scraping up brown bits from bottom of skillet with a wooden spoon, until sauce has reduced and thickened, 4-5 minutes. Add chicken back to skillet then coat with sauce and serve.

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