This recipe from grilling guru Steven Raichlen not only works well for an overnight marinade, but freezes well in the marinade for later use, perfect for once a month cooking (OAMC) enthusiasts. If you’re planning to freeze some, I suggest that you double or even triple the recipe; it’s not much more work, and you’ll reap the benefits down the road when you just need something lined up for defrosting.
The ingredients, as-is, will give you enough for four boneless skinless chicken breasts. I serve with veggie skewers and rice or crusty bread.
- 4-6 garlic cloves, smashed
- 4 slices of peeled fresh ginger, smashed
- 1 medium onion, thinly sliced into rings
- 1 Tbsp paprika
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1/2 tsp caraway seeds
- 1/2 bell pepper, finely chopped
- 1/4 cup Dijon mustard
- 2 cups Xingu Black Beer (you can also use Deschutes Obsidian Stout, but Xingu is best)
- 1/4 cup vegetable oil
- 4 6-ounce boneless skinless chicken breasts
- 2 Tbsp unsalted butter, melted
- Lime wedges for serving
In a gallon-size zipper lock plastic baggie, mix the garlic, ginger, onion, paprika, salt, pepper, caraway seeds, bell pepper, mustard, beer and oil. Add the chicken and refrigerate at least 4 hours, but preferably overnight, turning occasionally. If freezing for later, freeze immediately.
Light your grill and set heat to high. Grill about 5 minutes per side, or until the chicken reaches an internal temperature of 155-160 degrees. Transfer the chicken to a platter and brush with melted butter (or not; I often forget this step). Serve each piece with a lime wedge. The squirt of fresh lime gives the flavor an extra kick.
The Tiny Kitchen Assistant loves it and often demands it to be served for lunch the following day, complete with lime wedge. As for the adults, we like the chicken and the accompanying bottle of Xingu.