Recipe: Shock Top Orange-Lemon Chicken Marinade

Stop.  I already know what you're thinking.  Yes, another chicken marinade.  I wanted to do something a little different for our non-pineapple-loving friends, okay? 

So I was at the grocery store and they had lemons and oranges piled next to each other.  I got to thinking "I like both of these things.  These work well together.  What beer could I pair this with?  And what could I marinade with it...?"  Well, I went with Shock Top and chicken.  Why Shock Top?  It's an easily accessible citrusy beer.  And why the chicken?  I'm on a poultry kick.  Quit your groaning.  This turned out well.  Fine, fine, the next recipe will not include chicken.  Happy?  Good. 

 

Here's what you'll need to make this happen: 

  • 1 medium-sized orange
  • 1 lemon
  • 1/2 cup fresh parsley, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 tablespoon oregano
  • 1 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 cup Shock Top (feel free to experiment with your local craft beers in lieu.)
  • 1/2 cup olive oil
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This will do 4 chicken breasts easily.  Here's a quick step-by-step to making this simply and easy marinade.

1: Juice lemon and orange.

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2: Pour cup of beer.  Start drinking remaining beer. 

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3: Chop parsley and garlic.  Continue drinking remaining beer.

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4: Mix all above ingredients plus oregano, salt and pepper into mixing bowl.  Mix generously.

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5: Pour marinade into large ziplock bag.  Place chicken in bag.  You can either place the full chicken breast in, or cut them up into smaller pieces for skewers like I did here.  Seal with as little air as possible.  Place in refridgerator and marinate for up to 24 hours.

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So that's how you do it.  If you marinated full chicken breasts just throw 'em on the grill and cook on a medium-low setting for roughly 15-20 minutes, turning the breasts a couple times while they cook.  If you decided to cut them up for skewers, here's something you can try.

Here's what you'll need: 

  • 1 bell pepper, your choice of colour, per chicken breast
  • 1 teaspoon seasoning salt
  • 2 tablespoons olive oil

First, you'll want to cut up the peppers into 1" to 1.5" squares.   Place into a medium-large mixing bowl.

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Next take your olive oil and pour it on top of the peppers.  Sift the peppers around so they're nicely covered by the oil.  Once covered sprinkle your seasoning salt over the peppers, all while sifting them around so the peppers are evenly coated.

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Take peppers and chicken and place on skewers (soak skewers for 20 minutes first, helps avoid burning, which I forgot to do this time.)  For every 1 chicken breast and 1 pepper, you should get roughly 2 skewers.

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Once complete, grill for aforementioned 15-20 minutes on medium-low, serve and enjoy!

You can see I ran out of bell peppers. I had 4 chicken breasts but only 3 bell peppers!

You can see I ran out of bell peppers. I had 4 chicken breasts but only 3 bell peppers!

Goes well with rice or potatoes!

Goes well with rice or potatoes!

And there you have it!  Thanks for reading! 

-James