 |
Prep Time: 1 Minutes Cook Time: 12 Minutes |
Ready In: 13 Minutes Servings: 8 |
|
I discovered this recipe in Southern Living. Being the Beer Month, I thought I would post it. Preparation time includes time to marinate. Ingredients:
1 cup beer |
1/2 cup soy sauce |
1/4 cup worcestershire sauce |
1/4 cup lemon juice |
2 tablespoons olive oil |
1 teaspoon hot sauce |
3 cloves garlic, minced |
1 sweet onion, cut into 1/2 inch-thick slices |
1 green bell pepper, halved |
6 boneless skinless chicken breast halves |
flour tortilla |
salsa |
sour cream |
shredded cheese |
chopped avocado |
Directions:
1. Whisk together first 7 ingredients until well blended.
2. Place onion and bell pepper in 1 zip-top bag; add 1/2 cup beer mixture.
3. Seal, turning to coat.
4. Chill 1 hour.
5. Place chicken in remaining zip-top bag; add remaining beer mixture.
6. Seal, turning to coat.
7. Chill 1 hour, turning once.
8. Drain chicken, discarding marinade.
9. Grill chicken and onion, covered with grill lid, over high heat (400° to 500°) 5 to 6 minutes on each side.
10. Grill bell pepper 5 minutes.
11. Cut chicken into thin slices, and cut bell pepper into thin strips.
12. Serve chicken, onion, and bell pepper with flour tortillas.
13. Serve with desired toppings.
14. *1(1 1/2-pound) package flank steak may be substituted for chicken.
15. Marinate 4 hours.
16. Grill flank steak 10 minutes on each side.
|
|