![Brazilian Beer-Marinated Chicken](https://cdn.statically.io/img/www.foodandwine.com/thmb/AZfsWwmFMK6QvTX28gD2YSSDewU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/200706-r-xl-brazilian-beer-marinated-chicken-2000-081840da62204072a7abf77f1879e274.jpg)
Ingredients
-
4 garlic cloves, smashed
-
4 (1/4-inch) slices of peeled fresh ginger, smashed
-
1 medium onion, thinly sliced
-
1 tablespoon sweet paprika
-
1 teaspoon kosher salt
-
1 teaspoon freshly ground black pepper
-
1/2 teaspoon caraway seeds
-
1/2 green bell pepper, finely chopped
-
1/4 cup Dijon mustard
-
2 cups dark lager or stout, preferably Xingu Black Beer (see Note)
-
1/4 cup vegetable oil
-
4 (6-ounce) boneless, skinless chicken breast halves
-
2 tablespoons unsalted butter, melted
-
1/4 cup chopped cilantro
-
Lime wedges, for serving
Directions
-
In a shallow dish, mix the garlic, ginger, onion, paprika, salt, black pepper, caraway seeds, green pepper, mustard, beer and oil. Add the chicken, cover and refrigerate for 4 hours, turning a few times.
-
Light a grill. Remove the chicken from the marinade and grill over high heat until nicely browned and just cooked through, about 5 minutes per side. Transfer the chicken to a platter and brush with the melted butter. Scatter the cilantro over the top and serve with lime wedges.
Note
Xingu Black Beer is an anise-scented, bittersweet black lager from Brazil. It's available in most states.
Suggested Pairing
Raichlen uses Brazilian lager in this dish, but stout is a fine substitute. Two great American stouts that will taste delicious with this chicken are the Samuel Adams Cream Stout, with its deep roasted-malt notes, and the espresso-scented Deschutes Obsidian Stout.