Ingredients

The following ingredients have 4 Servings
  • 5 pounds boneless skinless chicken breasts (trimmed and washed)
  • 1/4 cup olive oil (extra virgin)
  • 1/4 cup lemon juice
  • 3 tablespoons fresh basil (or 3 teaspoons dried)
  • 1 tablespoons fresh oregano (or 2 teaspoons dried)
  • 1 tablespoon fresh thyme (or 1 teaspoon dried)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 6 cloves garlic (large cloves, smashed)
  • 12 ounces bottle dark ale beer (I used Black Toad from Trader Joe's)

Instruction

  • Place chicken in a 1 gallon resealable plastic bag. Set aside.
  • Combine olive oil, lemon juice, basil, oregano, thyme, salt, pepper and garlic in your food processor or blender.
  • Blend until your mixture is smooth. Combine 1/4 cup marinade mix and 1/2 cup beer in an airtight container, reserve this mixture. Place in the refrigerator.
  • Pour the remaining marinade mixture and 1 cup (8 ounces) of beer over the chicken in the resealable bag.
  • Squeeze out as much air as possible and reseal bag. Turn your bag a few times to make sure chicken is well coated with the marinade. Allow the chicken to marinate in refrigerator for 3 -24 hours.
  • Preheat yours grill to medium-high.
  • Remove the chicken and reserved marinade from refrigerator and set on the counter to come to room temperature, about 30 to 60 minutes (you never want to grill cold meat, the temperature change will toughen the meat).
  • Grill the chicken about 3 minutes per side. When you turn your chicken apply the reserved marinade to the cooked side of the chicken. Grill the other side until your chicken is seared nicely and when you press down on the chicken it is firm but not hard.
  • Remove from the grill and place on a tray, tent the chicken with foil.
  • Allow the chicken to rest for 5-10 minutes, to redistribute the juices.