Grilled Chicken Beer Marinade

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It’s St. Patrick’s Day, which means it’s time to drink, wear green, and drink. Wait, I said that one already. Well, that’s what this holiday is about – drinking A LOT. And usually it’s green beer or Guinness that’s the norm, but since I don’t own any of those (and am generally a lightweight), I decided to imbibe a different way—by making a marinade. Sure, it’s not the most typical St. Pat’s way to consume beer, but it was dinnertime.

Marinade is one of those magical things that makes your meat delicious (ok, that sounded a bit… yeah…). And this one combined my favorite things: spices, garlic, and beer.

Now, I am not not saying that I drink while cooking my dinner. But it does make measuring things a lot more fun.

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Grilled Chicken Beer Marinade

Ingredients
½ cup olive oil
1 teaspoon sea salt
½ teaspoon ground black pepper
½ teaspoon paprika
½ teaspoon cumin
¼ teaspoon cayenne pepper
2 cloves garlic, chopped (or more, if you LOVE garlic)
3 tablespoons chopped onion (I used about a quarter of an onion)
½ cup chopped fresh parsley
1½ cups beer (this was pretty much one bottle. But that might just be me)

1 large ziplock bag
1 package of chicken (strips)

Instructions
Pour olive oil into a mixing bowl.

Mix together salt, pepper, paprika, cumin, and cayenne pepper.

Add to olive oil.

Next, add garlic, onions, and parsley and mix together.

Lastly, add the beer (do this slowly, as it will bubble/fizz).

In a Ziploc bag (where you put the chicken), add the marinade and seal it.

Make sure the marinade and the chicken are well-mixed, then place the Ziploc in the fridge (lay flat).

Leave the marinating chicken in the fridge for at least an hour (or even overnight).

When you go to cook, simply cook using your preferred grilling method. Since I live in a tiny apartment, I don’t have a real grill. But I do have a mini George Foreman. I grilled my marinated chicken slices on the George Foreman and served it with a baked potato and side salad.

Because there should also be something green on the plate. Especially if it’s St. Patrick’s Day!

Post and photo by Dayna Brownfield.