Ingredients
½ cup olive oil
1 cup Redbridge Gluten Free Beer from Anheuser-Busch
¼ cup lemon juice
4 cloves garlic, smashed
1 ½ tsp sea salt
1 tsp freshly ground black pepper
2 bay leaves
1 tsp dry mustard
1 tsp basil
1 tsp oregano
1 tsp thyme
6 boneless, skinless chicken breasts (about 1 ¾ lb)
Directions
In shallow glass or plastic dish or resealable food-storage plastic bag, whisk together the oil, beer, and lemon juice. Add the garlic, salt, pepper, bay leaves, mustard, basil, oregano, and thyme. Mix well. Add chicken; turn to coat with marinade. Cover dish or seal bag; refrigerate, turning chicken occasionally, at least 2 hours but no longer than 24 hours. Heat grill to medium; lightly oil grates. Remove chicken from marinade. Place chicken on grill and cover grill; cook 15 to 20 minutes, turning chicken occasionally, until juice of chicken is clear when center of thickest part is cut. An instant-read thermometer inserted into the center of the breast should read at least 165°F. (Serves: 6)
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