1/4 cup olive oil
1/4 tsp. ground black pepper
1/4 tsp. smoked paprika
1 tsp. lemon zest (or orange zest)
3 Tbsp. chopped green onion
2 garlic cloves, minced
1/2 cup chopped fresh herbs, such as parsley (your choice)
1 cup beer (wheat beer works well)
4 chicken breasts, 5 oz. each, trimmed of skin and excess fat
*This marinade can also be used for grilled vegetables
Pour olive oil into a medium mixing bowl.
Whisk in pepper and paprika. Add citrus zest, garlic, onions and herbs. Slowly add the beer, as it will cause the mixture to foam.
Place chicken in a zip-top bag and pour marinade over the chicken. Remove as much air as possible from the bag and seal. Turn the bag from side to side to make sure all chicken has been coated with the marinade.
Place the bag flat on a rimmed sheet pan and marinate in the refrigerator for at least 1 hour. For best results, marinate longer or even overnight. Turn the bag over every few hours to keep the chicken covered.
Remove the chicken from the marinade and pat dry with a paper towel. Place the chicken breasts on a medium hot area on the grill and cook until the internal temperature reads 165° F (about 4-5 minutes on each side, depending on the thickness). Grilling on moderate heat will ensure more succulent chicken.
When chicken is cooked, remove from heat. Allow to cool slightly and serve with Dark Beer Mustard for dipping.
- 1 1/4 cups marinade
- 4 servings chicken
Serving size: 1 chicken breast
Per serving: 173 calories, 4g total fat, 19g protein, 6g total carbohydrates, .2g sugar, .2g fiber, 55mg cholesterol, 245mg sodium