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    11 ounces dark beer

    3 tablespoons sesame seed oil

    5 large cloves of gar1ic 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



    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 different in the flavor. 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!