Grilled chicken breast roberto
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Beer |
| 4 | ounces | Rose wine |
| 1 | tablespoon | Minced garlic |
| 2 | teaspoons | Salt |
| ½ | cup | Red wine vinegar; or any herb-flavored vinegar |
| 1 | tablespoon | Chopped fresh Mexican Mint Marigold |
| 2 | tablespoons | Chopped fresh thyme |
| 2 | tablespoons | Worcestershire sauce |
| 1 | cup | Olive oil |
| 6 | Boneless; skinless chicken breast halves | |
Directions
From: Fran <frich@...>
Date: Wed, 7 Aug 1996 19:45:20 -0500 Mix together well all ingredients except chicken. Pour marinade in a large plastic bag or glass bowl and add chicken breasts, covering completely.
Marinate in refrigerator for 1 to 7 days. Remove chicken from marinade and grill until done.
EAT-L Digest 6 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .