Grilled Chicken Breasts With a Beer Chicken Marinade
Say goodbye to boring chicken breasts with this recipe. It's the beer chicken marinade that makes the difference! Prep time includes one hour for marinating.
8boneless skinless chicken breasts
3medium green bell peppersthinly sliced
3/4cup1 1/2 sticks unsalted butter
2bottles12 ounces beer or lager, light or regular
1tablespoonseasoned saltsuch as Lowry's
1/2teaspoonground black pepper
Combine 1 bottle of beer with half the seasoned salt, half the steak sauce and half the black pepper. Add the chicken breasts and seal in a large baggie or in a covered container. Refrigerate for at least 1 hour.
Melt the butter in a small saucepan, then add the remaining bottle of beer and the remaining seasoned salt, steak sauce and pepper. Simmer over a low flame until the mixture is reduced by half, then set it aside.
Light a charcoal barbecue or a gas grill. Take the chicken breasts out of the marinade and discard the marinade. Grill the chicken breast, turning once, until they are cooked through and no longer pink inside. Baste them regularly with the beer and butter sauce.
Remove the cooked chicken breasts to a warm platter. Swirl the thinly sliced green bell peppers in the remaining beer and butter sauce, then lay them on the hot grill for just a few moments - they should remain crunchy. Layer the lightly grilled bell peppers over the chicken breasts and serve warm.