Brazilian Beer Marinated Chicken

Food and Wine Magazine, June /07 issue. This is a Steve Raichlen recipe, he uses a Brazilian lager but American stouts are okay. There is a 4 hour marinating time. I found this recipe to be very intriguing because it had many different ingredients. I especially liked the caraway seeds and the sweet paprika. Can't wait to try! Update: 09/24/07 - this is very, very good! Instead of an anise flavored beer (Brazilian beer) they used an American beer. I had this at Lima's house, whe is a Brazilian nurse here at the home and she had a small get together & served this. She doesn't like the Brazilian beer either.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  garlic cloves, smashed
• 4  slices  peeled fresh ginger, smashed (1/4-inch each)
• 1  medium onion, thinly sliced
• 1  tablespoon sweet paprika
• 1  teaspoon kosher salt
• 1  teaspoon fresh ground black pepper
• 1⁄2 teaspoon caraway seed
• 1⁄2 green bell pepper, finely chopped
• 1⁄4 cup Dijon mustard
• 2  cups  dark lager beer (preferably Xingu Black Beer) or 2  cups stout beer (American beer is good too)
• 1⁄4 cup  vegetable oil
• 4  boneless skinless chicken breast halves (6 oz each)
• 2  tablespoons unsalted butter, melted
• 1⁄4 cup  chopped cilantro
•  lime wedge, for serving

Directions

1. In a shallow dish, mix the garlic, ginger, onion, paprika, salt, black pepper, caraway seeds, green pepper, mustard, beer and oil.
2. Add the chicken, cover and refrigerate for 4 hours, turning a few times.
3. Light a grill.
4. Remove the chicken from the marinade and grill over high heat until nicely browned and just cooked through, about 5 minutes per side.
5. Transfer the chicken to a platter and brush with the melted butter.
6. Scatter the cilantro over the top and serve with lime wedges.
7. Wonderful with baked potatoes and a green vegetable.
8. *Xingu Black Beer is an anise-scented, bittersweet black lager from Brazil.*.