Ingredients

4 garlic cloves, smashed

Four 1/4-inch slices of peeled fresh ginger, smashed

1 medium onion, thinly sliced

1 tablespoon sweet paprika

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/2 teaspoon caraway seeds

1/2 green bell pepper, finely chopped

1/4 cup Dijon mustard

2 cups dark lager or stout, preferably Xingu Black Beer (see Note)

1/4 cup vegetable oil

Four 6-ounce boneless, skinless chicken breast halves

2 tablespoons unsalted butter, melted

1/4 cup chopped cilantro

Lime wedges, for serving

Preparation

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

NOTE: Xingu Black Beer is an anise-scented, bittersweet black lager from Brazil.