Southeast Asian Grilled Chicken
4 chicken breasts (leave bones and skin intact)
1 can (oz.) beer
4 oz. soy sauce
1 medium onion, chopped
1 clove garlic, mashed or chopped
Squeeze the juice of the lemons over the chicken and let stand while preparing the rest of the marinade; set aside.
In a large bowl, combine the beer, soy sauce, chopped onion and chopped garlic. Drain lemon juice from above into this mixture. Put the chicken in marinade, cover and refrigerate for 3 hours minimum. It is better to marinate overnight. Make sure chicken is covered by marinade.
Over an open outdoor grill (charcoal or gas), cook chicken for about 40 minutes, turning every 10 minutes or so. Dip the pieces in the marinade each time the chicken is turned.
Yields: 2-4 servings.