Typically when grilling chicken, I simply slap on some olive oil and sprinkle with fresh ground salt and pepper. Good to go. Yes, it’s super easy and convenient, but after eating it multiple times a week, it’s time to shake it up. Marinades are a great way to add flavor to your food. The only problem is remembering to do it in advance, because the longer it marinades, the better it tastes. I used to be really good about meal planning and would make a menu each Sunday outlining our dinners for the following week. Lately, I just buy plenty of meat and veggies and then wing it based on what’s in the fridge. I’m trying to get back on track with the planning, so I decided to attempt a marinade that was appropriate for this month’s Recipe Redux theme: cooking with spirits or alcohol.
Typically, I prefer red wine with dinner, but in the summer there’s nothing like a cold beer. I love to sip on any citrus flavored brew, such as Blue Moon, UFO White, or Curious Traveler. I’ve even been known to knock back a few (or twelve) Bud Light Limes when we’re up north at camp. And what else goes with beer besides pizza? Duh, chicken. (I think goes: and a little bit of chicken fried, cold beer on a Friday night).
[yumprint-recipe id=’28’]Be sure to check out the other submissions for this month’s theme!
[inlinkz_linkup id=419761 mode=1]