I was in the mood for a little experimenting this past weekend. I had decided on chicken breast on the George Foreman Grill, but wanted to try something a little different. So I decided to throw some flavors together that would I not have thought of trying before.
For the marinate I used beer for the base along with some parsley, cumin, a pinch of onion, garlic, salt and pepper. I wasn’t sure what to expect and to my surprise the chicken turned out nice and tasty. I served it on some fresh homemade buns. I had the leftovers later in the week and added a slice of tomatoes and toasted the buns, it was just as tasty the second time around.
With summer here in the States I am sure that this chicken would be great if it was made on an outside grill. I used my George Foreman Grill since it is nice and quick to heat up and easy to clean up.
Grilled Chicken Breast
2 large boneless skinless chicken breast
1 bottle beer (your favorite kind)
1 tablespoon parsley
1 teaspoon cumin
A pinch of cinnamon
1/2 medium onion thinly sliced
3 cloves garlic minced
Salt and pepper to taste
Cut chicken breast in half and then slice each half the long way for a thin piece of chicken. Add all ingredients into a Ziploc bag and set in the refrigerator for about 6 hours. Turn bag once in a while to mix things up. Heat grill brush with olive oil and cook chicken until no longer pink in center. Serve with your favorite bun.