Here’s the recipe I promised you! I didn’t get it up on Saturday, but life happens, ya know? We were busy people this weekend! The weather was absolutely beautiful and we took advantage. The girlfriend and I took Max on a 4-mile walk on Saturday! We can definitely do this 5K. Max (along with the both of us) were pretty tired, but quite content, for the rest of the day. And on Sunday we did a bunch of gardening – planted tomatoes and strawberries and extended our patio a bit with some of those rubber stepping stone thingies (sorry for the bad description, lol). I also had my first official softball practice since 5th grade! Two hours out in the sun having fun. We’ve got some amazing hitters on our team! I still need a LOT of practice, but I totally enjoyed myself. Our games are every Sunday evening starting next week until the end of August. Woot Woot!
Before we went on our walk on Saturday, we grilled. Seriously, what else do we do food-wise when the weather is nice?? We went all out and made a few different things – shrimp skewers with the leftover Savory Marinade, boca burgers with half a slice of provolone cheese, pita pizzas with fresh mozzarella and turkey pepperoni (SO GOOD GRILLED) and salads with mozzarella and tomato. OhMyGod. It was pure deliciousness. The pita pizzas were perfectly crisp on the bottom and the cheese was perfectly melted on top. The leftover marinade was INCREDIBLE on the shrimp. WOW! See all the capitalization? I ain’t lying, people! It was awesome! So we ate all that, relaxed for about 40 minutes and then went on our walk.
So the food was great this weekend. This chicken recipe was quite good! Not as good as the Savory Marinade, but still good. It’s a very oniony dish, so if you like onions, you’ll like this dish. Personally, I thought it needed just a little more beer and honey to balance out the onions, so you’ll see that reflected below. We grilled the chicken and did grilled zucchini and sliced red potatoes on the side. We even cooked the potatoes on the grill in a little bean pot we bought, lol. Tasty. Okay, enjoy!
Chicken with Amber Lager and Honey
PointsPlus Per Serving: 7 (since the bagged marinade is discarded)
- 1/2 onion, finely chopped
- 2 1/2 tbsp (I’d use 4) Amber Bock (I used Dundee Pack Bock Lager)
- 1 1/2 tbsp lemon juice
- 1 tbsp vegetable oil, 3 PP
- 1 tbsp (i’d use 2) honey, 2 PP
- 1 tbsp soy sauce
- 2 chicken breasts, raw, 11 PP
1. In a small bowl, combine the onion, beer, lemon juice, oil, honey, and soy sauce, stirring well.
2. Place the chicken in a ziploc bag. Pour about 1/4 cup of the beer mixture over the chicken and rub it in well. Marinate in the refrigerator for 4 hours. Cover the remaining beer mixture and set aside.
3. Prepare a grill for cooking over medium-high heat. First, oil the grill rack. If using a charcoal grill, prepare a solid bed of medium-hot coals. If using a gas grill, pre-heat to high and close the lid, then open the lid and lower the heat to medium-high (you can hold your hand 1 to 2 inches above grill level only 3-4 seconds).
4. Meanwhile, in a saucepan over medium-high heat, bring the remaining beer mixture to a simmer and cook, stirring occasionally, until reduced and thickened to a glaze, 5-6 minutes. Set aside.
5. Remove the chicken from the marinade. Pat chicken dry with a paper towel. Discard remaining marinade. Lay the chicken on the grill rack. Cover and cook for 3 or 4 minutes, then brush with the glaze, re-cover, and cook for 4 minutes longer. Turn the chicken and repeat the same steps, cooking until the chicken is cooked through (cut to test) and the juices run clear. Transfer to a platter, pour the remaining glaze over the chicken and serve.