Recipe adapted from

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YIELD: 4 servings


4 garlic cloves, smashed
4 1/4-inch slices of peeled fresh ginger, smashed
1 medium onion, thinly sliced
1 Tbsp. sweet paprika
1 tsp. kosher salt
1 tsp. freshly ground black pepper
1/2 tsp. caraway seeds
1/2 green bell pepper, finely chopped
1/4 cup Dijon mustard
2 cups dark lager or stout
1/4 cup vegetable oil
4 6-ounce boneless, skinless chicken breast halves
2 Tbsp. unsalted butter, melted
1/4 cup chopped cilantro 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 the 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.