Food and Wine Magazine, June /07 issue. This is a Steve Raichlen recipe, he uses a Brazilian lager but American stouts are okay. There is a 4 hour marinating time. I found this recipe to be very intriguing because it had many different ingredients. I especially liked the caraway seeds and the sweet paprika. Can't wait to try! Update: 09/24/07 - this is very, very good! Instead of an anise flavored beer (Brazilian beer) they used an American beer. I had this at Lima's house, whe is a Brazilian nurse here at the home and she had a small get together & served this. She doesn't like the Brazilian beer either.

Ingredients

4 serv.

garlic cloves, smashed↗4
slices peeled fresh ginger, smashed (1/4-inch each)↗4
medium onion, thinly sliced↗1
sweet paprika↗1 tablespoon
kosher salt↗1 teaspoon
fresh ground black pepper↗1 teaspoon
caraway seed1⁄2 teaspoon
green bell pepper, finely chopped1⁄2
Dijon mustard↗1⁄4 cup
dark lager beer (preferably Xingu Black Beer) or 2 cups stout beer (American beer is good too)↗2 cups
vegetable oil↗1⁄4 cup
boneless skinless chicken breast halves (6 oz each)↗4
unsalted butter, melted↗2 tablespoons
chopped cilantro1⁄4 cup
lime wedge, for serving

Step-by-step instructions

1
In a shallow dish, mix the garlic, ginger, onion, paprika, salt, black pepper, caraway seeds, green pepper, mustard, beer and oil.
2
Add the chicken, cover and refrigerate for 4 hours, turning a few times.
3
Light a grill.
4
Remove the chicken from the marinade and grill over high heat until nicely browned and just cooked through, about 5 minutes per side.
5
Transfer the chicken to a platter and brush with the melted butter.
6
Scatter the cilantro over the top and serve with lime wedges.
7
Wonderful with baked potatoes and a green vegetable.
8
*Xingu Black Beer is an anise-scented, bittersweet black lager from Brazil.*.

Source: food.com

Original recipe ↗

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