|With a side of Heirloom Swiss Chard with Tomatoes and Shredded Carrots|
and Brown Rice with infused Ginger and Teriyaki Sauce
You can’t go wrong with this recipe. Your chicken breast will always be juicy and tender.
6-8 Chicken Breasts
For the Marinade:
1 cup beer
½ cup teriyaki sauce
1 tablespoon sesame oil
1 teaspoon grated ginger
2 teaspoons chopped garlic
¼ cup concentrated orange juice
½ cup crushed pineapple
Combine the ingredients and pour over the chicken in a ziplock bag. Squeeze out the excess air and marinade overnight. Barbeque the marinated chichen breasts on medium/high heat for about 6-7 minutes on each side. The chicken is done when the internal temperature reaches 140 degrees. Remove and cover with foil for about 15 minutes, then serve.
We serve this dish with a side of brown rice infused with a little teriyaki and ginger and Heirloom Swiss Chard with tomatoes and shredded Carrots.
I usually make 8 breasts. It is great on salads and in tacos, so it is nice to have extra on hand.