Grilled Chicken Breasts
Marinated in 612 The Outfit English Porter
- 1 can of 612 The Outfit English Porter
- 1/4 cup of worchestershire sauce
- 1/2 teaspoon of sugar
- 1/2 teaspoon of salt
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of oregano
- 1/2 teaspoon of Emeril's Southwest Essence (or other southwest or Texas rub)
- 1/2 teaspoon ground black pepper
- 2 or 3 bone-in, skin on chicken breasts
Put the chicken breasts into a 1 gallon ziplock bag. Mix all ingredients into a bowl. When thoroughly mixed, pour over the chicken in the zip lock bag. Close the bag and refrigerate for 24 hours.
Prepare the grill for hot-side, warm-side cooking (the coals in the front 1/2 to 1/3 of the grill). Prepare coals for medium heat (350 ro 450 F) Clean the grates and oil lighly. Remove the chicken from the marinade. I injected the breasts with some marinade (about 1 tablespoon per breast). and add 1/4 to 1/2 cup oil to the marinade. Put the chicken skin side down on the hot side of the grill. Lightly baste checken breasts with the marinade. Cover, cook for 8 to 10 minutes, check every few minutes and turn occaisionally. Move to the warm side (back of the grill, away from the coals), base periodically with the marinade and until the meat is no longer pink near the bone (165 F). Remove from grill and tent for 5 minutes under aluminum foil.
We ate this with baked sweet potatoes, grilled brocolli, a spring green salad with beets and gorgonzola and, of course, 612 The Outfit English Porter.