“Dressed to Grill”: Healthy/Delicious Summer Grilling Tips and Recipes- The GAIA Health Blog

“Dressed to Grill”: Healthy/Delicious Summer Grilling Tips and Recipes

On 05.11.13 • In Chef's Cookbook, Featured Articles • by Doug Wallace

Brazilian Beer Marinated Chicken

I remember growing up, observing my father in the kitchen, when Sunday was his one day to take over the kitchen and cook, that he was always pouring beer on his creations. I found it "interesting", to say the least.

Well, like father, like son. I don't drink that much beer anymore, maybe 8 or 9 beers a year, which I still love with a hearty, healthy burger when I am out, iced tea just doesn't hit the spot.

I'm kinda into this smooth Italian beer called Peroni lately, and although more sophisticated that the Pabst Blue Ribbon beer in cans that my father would use, I think I'm still "keeping it real" 🙂

Here is a recipe for Brazilian Beer Marinated Chicken.

Brazilian Beer Marinated Chicken

* 4 organic garlic cloves, smashed
* Four 1/4-inch slices of peeled fresh organic ginger, smashed
* 1 medium organic onion, thinly sliced
* 1 tablespoon organic sweet paprika

* 1 teaspoon Pink Himalayan Salt (or Celtic Sea Salt)
* 1 teaspoon organic freshly ground black pepper

* 1/2 teaspoon organic caraway seeds
* 1/2 organic green bell pepper, finely chopped
* 1/4 cup organic Dijon mustard
* 2 cups dark lager or stout beer, (although I'm a bigger fan the lighter, smoother beers like Peroni or Heineken)

* 1/4 cup coconut oil (read my evaluation of all oils here)
* Four 6-ounce pasture raised boneless, skinless chicken breast halves (to find pasture raised poultry near you click here)

* 2 tablespoons grass fed butter, melted
(AVOID MARGARINE AND CONVENTIONAL BUTTER)
* 1/4 cup chopped organic cilantro
* Organic Lime wedges, for serving

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. 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.

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The Healthy Chef's Corner

"The Healthy Chef's" Deliciously Healthy Food Tidbits:

Onions are gaining attention as prostate cancer fighters, and are one of the few veggies that retain their nutrients after cooking

Pink Himalayan Salt is a totally different animal than table salt, because it contains 84 minerals in perfect balance.

Ginger has countless health and healing properties.

Contrary to perception, coconut oil helps REDUCE bodyfat.

EAT HEALTHY, BUT ENJOY WHAT YOU EAT!!!!!.

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click on the photo below or click here to see all my "Dressed to Grill" posts within
"The Healthy Chef's Corner"

Doug Wallace

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