Wine & Cheese by TCC Recipes

Xingu Marinated Chicken

4 garlic cloves, smashed
4 slices, 1/4 in. each of peeled ginger, smashed
1 medium onion, thinly sliced
1 tablespoon sweet paprika
1 teaspoon ground Himalania Pink Salt
1 teaspoon freshly ground pepper
1/2 teaspoon caraway seeds
1/2 green bell pepper, finely chopped
1/4 cup Champagne Shallot Mustard
2 cups Xingu Black Beer
1/4 cup vegetable oil
4 six ounce boneless, skinless chicken breast halves
2 tablespoons unsalted butter, melted
1/4 cup chopped cilantro
Lime wedges, for serving

In a shallow dish, mix garlic, ginger, onion, paprika, salt, pepper, caraway seeds, green pepper, mustard, beer, & oil.  Add the chicken, cover & refrigerate for 4 hours, turning a few times.  Remove the chicken from the marinade and grill over high heat until nicely browned and just cooked through, about 5 minutes per side.  Transfer chicken to a platter and brush with melted butter.  Scatter cilantro over the chicken & top with lime wedges.

Serve with a cold glass of Xingu Black Beer, of course!