Garlic Beer Marinade for Grilled Chicken
1 12 ounce bottle dark ale beer (I used Black Toad from Trader Joe's)
¼ cup extra virgin olive oil
6 large cloves of garlic, smashed
¼ cup lemon juice
3 tablespoons fresh lemon basil (or 3 teaspoons dried)
1 tablespoons fresh oregano (or 2 teaspoons dried)
1 tablespoon fresh thyme (or 1 teaspoon dried)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper4-5 lbs boneless skinless chicken breasts, trimmed and washed
Place chicken in a 1 gallon resealable plastic bag. Set aside.
Combine olive oil, garlic, lemon juice, basil, oregano, thyme, salt and pepper in a food processor. Blend until your mixture is smooth. Combine 1/4 cup marinade mix and 1/2 cup beer in an airtight container, reserve this mixture. Place in the refrigerator.
Pour remaining mixture over chicken. Pour 1 cup beer in over chicken. Squeeze out as much air as possible and reseal bag. Turn your bag a few times to make sure chicken is well coated with marinade. Allow chicken to marinate in refrigerator for 3 -24 hours.
Preheat grill to medium-high.
Remove chicken and reserved marinade from refrigerator and set on counter to come to room temperature, about 30 to 60 minutes (you never want to grill cold meat, the temperature change will toughen the meat).
Grill chicken until the top side start to turn opaque (instead of pink), this will take about 6-8 minutes. Turn your chicken and apply the reserved marinade to the cooked side of the chicken. Grill the other side until your chicken is seared nicely and when you press down on the chicken it is firm but not hard.
I prefer the finger test of checking the doneness of meat. Rather than try to explain it to you, I have found this great pictorial for you to view.
DONNA'S NOTE: You can also cook this in the oven. Preheat oven to 350 degree F. Pour off 1/2 of marinade, add the chicken and remaining marinade to a 9x12 baking dish and bake for 60 minutes.
Recipe printed from http://TheSlowRoastedItalian.com/
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