Kim Schoedel
Member III
This is so simple even I can do it. You know how easy it is to dry out boneless, skinless chicken breasts on the grill? Yep, we have all done it. So, here is the cure.
Take a few chicken breasts, frozen or not. Put them in a good heavy zip lock type bag (I just double up the bargain bags), pour a can or more of beer in, add some of your favorite seasoning, such as garlic, basil, fresh parsley is great, salt and pepper, fresh lemon juice with some lemon zest (thin shavings of lemon peal, just the yellow part, not the white part) or lime. Shake it up a bit to mix the spices.
Marinate for as long as you want, at least 2 or 3 hours. Throw them on a nice hot grill, sear both sides quickly then turn down the heat and finish them off on low. Because of the sugar content in the beer, be careful not to end up with blackend chicken. You can actually over cook the chicken and it will still be moist! Any left over chicken can be sliced up later for chicken salad.
The also works great with cheap white wine, you can even put both wine and beer in. My favorite cooking wine is Carlo Rosi Rhine wine. Only $8-$10 for a gallon and it doesn't have as much sugar in it that a chablis has.
Many times my wife and I will just throw all of this together in the morning before going to the boat for the weekend. We have marinated for a couple of days a few times.
Enjoy!
Take a few chicken breasts, frozen or not. Put them in a good heavy zip lock type bag (I just double up the bargain bags), pour a can or more of beer in, add some of your favorite seasoning, such as garlic, basil, fresh parsley is great, salt and pepper, fresh lemon juice with some lemon zest (thin shavings of lemon peal, just the yellow part, not the white part) or lime. Shake it up a bit to mix the spices.
Marinate for as long as you want, at least 2 or 3 hours. Throw them on a nice hot grill, sear both sides quickly then turn down the heat and finish them off on low. Because of the sugar content in the beer, be careful not to end up with blackend chicken. You can actually over cook the chicken and it will still be moist! Any left over chicken can be sliced up later for chicken salad.
The also works great with cheap white wine, you can even put both wine and beer in. My favorite cooking wine is Carlo Rosi Rhine wine. Only $8-$10 for a gallon and it doesn't have as much sugar in it that a chablis has.
Many times my wife and I will just throw all of this together in the morning before going to the boat for the weekend. We have marinated for a couple of days a few times.
Enjoy!