It is barbeque season already and we are in the midst of TSRI's Summer Grilling Celebration! We are bringing you our favorite summer specialties. I have been enjoying learning how to cook on the big gas grill. It made perfect sense. I am the cook. Why wouldn't I also be the grill master?
I have also been having a lot of fun developing marinades for grilling. Most recently I created Lemon Rosemary Marinade and Garlic Beer Marinade for Grilled Chicken.
After enjoying Beer and Garlic Marinaded Chicken at my friend Mary's house several times, I decided to develop a garlic beer marinade myself. I started with the garlic and the beer. I chose Black Toad, which boast a deep nutty flavor. I am not a beer connoisseur, but this sounded promising (I was right). I have to tell you though, this does not taste like beer just a deliciously flavorful marinade (I am not a big beer fan, I don't like anything stronger than Bud Light. Don't judge! It just is).
I added lemon juice for some acid (which tenderizes the chicken), olive was my chosen oil and some delicious herbs from my garden. I love the flavor and aroma of lemon basil, it works perfectly here. If you do not have lemon basil, you can use any basil.
Now go, get your grill on!!! Enjoy!
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 oil6 large cloves of garlic, smashed ¼ cup lemon juice3 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. Reserve 1/4 cup marinade mix and 1/2 cup beer. Refrigerate marinade in an airtight container.
Pour 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 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.
Enjoy!!!
Click here for a printable version of this recipe - The Slow Roasted Italian.com
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