Barbecue is, in my opinion, the best part of summer. The fact that it doesn’t heat up my kitchen is just an added bonus.
I love this marinade for making fajitas, and indeed, that was its original incarnation. But the flavour is nice and mellow enough for an all-purpose. It also has a high acid content, which makes it great for doing tender and flavourful chicken breasts. Make sure that your chicken is at least 80% thawed if dealing from-frozen, and slice the breasts with a knife about 1/3 of the way through on either side to get the marinade deep inside.
It produces a little less than a cup of marinade, so if you’ve got a lot of chicken to process, you may want to double.
- 1/4 cup Corona (or similar) beer
- 1/3 cup lime juice
- 2 tbsp. extra virgin olive oil
- 2 tbsp. minced garlic
- 1 tbsp. Madhava coconut sugar (or brown sugar)
- 1 tbsp. Worcestershire sauce
- 1-2 tbsp. fresh chopped cilantro
- 1/2 tsp. cumin
- 1/4 tsp salt
Mix ingredients together in a flat dish or a ziplock bag. Marinate chicken 6-8 hours and fire that grill on up.