Grilled Cilantro-lime Chicken Recipe
Chicken breast marinated in Buttface Amber Ale & cilantro-lime served with black beans, Spanish red rice, tarragon slaw, finished with roasted corn & black bean relish, sour cream, chopped cilantro.
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Ingredients
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Marinade and Chicken
Method
Preparation and Cooking
- 1
Marinate the Chicken
In a mixing bowl, combine the Buttface Amber Ale, chopped cilantro, lime juice, olive oil, minced garlic, salt, and black pepper. Whisk together until well combined.
- 2
Combine and Refrigerate
Add the chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
- 3
- 4
Grill the Chicken
Remove the chicken from the marinade and let any excess marinade drip off. Place the chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
- 5
Rest and Serve
Remove the chicken from the grill and let it rest for 5 minutes before slicing. Serve with black beans, Spanish red rice, tarragon slaw, roasted corn, black bean relish, sour cream, and chopped cilantro.
