29 Jun BEER MARINATED CHICKEN

INGREDIENTS: 

11 ounces dark beer

3 tablespoons sesame seed

oil

5 large cloves of garlic

minced

1 1/2 teaspoons dried

oregano

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground

black pepper

1/2 teaspoon cayenne pepper

3-4 pounds chicken cutlets –

white or dark

DIRECTIONS:

This year try including some boozy recipes in your seudah

menu. These beer marinated chicken cutlets work well with

both white meat cutlets or dark meat – Parigyot.

Place the chicken in a gallon size zip-close bag or an

airtight container. Stir together the marinade ingredients

and pour over the chicken. Seal and turn the

bag or container to coat the pieces evenly. Let rest

in the refrigerator for 4-12 hours. I try to marinate

chicken overnight, because the longer time makes a

huge di erent in the  avor. When ready to cook the

meat, let the chicken rest on the counter for 30

minutes to an hour prior to cooking. Preheat the

grill to medium heat. You can do inside on a grill

pan or outside weather permitting. Enjoy!