With the start of summer peeking out from under the dark covers of winter coldness, it’s time for some beer marinade.
By Jane Ariel
The strongest childhood memories of mine tangle lazy summer days with sandy toes and salt-soaked hair. BBQ’s and kompot masked the secret sips of daddy’s beer gulped down when everyones eyes were fixated on the star-studded sky.
Usually, beer marinade is mutually exclusive with shashlik, every Russian’s favorite summer dinner. But how can I say no to using it for my own selfish benefit? Lime flavored beer adds citrus tang to the plump and juicy bird boobies (did I really just say that?). With the start of summer peeking out from under the dark covers of winter coldness, it’s time for some beer marinade.
In my best attempt to combine a guacamole-esque chips n’dip with the grilled chicken lunch craze, I present you this salad. The creaminess of the avocado transcends any previous expectations and coats every surface around. Topped with a crunchy handful of tortilla chips, this makes me think: Guacamole who?
- 1 12oz bottle of beer, I used Bud Light Lime
- ½ of an onion, chopped
- 4 cloves of garlic, crushed
- 2 boneless skinless chicken breasts
- 2 ripe tomatoes, chopped
- 2 ripe avocados , cubed
- 2 limes
- A handful of cilantro
- olive oil
- Salt + pepper
- Good quality tortilla chips
- In a large bowl, top your chicken breasts with the beer, onions, and garlic. Marinate covered and in the fridge for 4-8 hours.
- Once the chicken has finished marinating, rinse it with water and pat it dry on a paper towel. Heat up a large pan with a little bit of olive oil. Season both sides of the chicken with salt and pepper. Cook for about 7 minutes per side on a medium-high heat.
- While it is cooking, cube your avocados.
- Toss them with the tomatoes, lime juice, cilantro, and about 1 tsp of salt. Once the chicken is cooked, let it rest on a cutting board for a few minutes. Then chop it into chunks and add it to the vegetables. Mix everything together. Top each serving of salad with a large handful of crushed tortilla chips if you so choose.
- Of course, the only acceptable beverage to accompany this salad is an ice cold beer.
Jane Poretsky is a recent NYU grad & native New Yorker. She dreams of having her own cooking show one day; one where she humors you, and shows you how to make her favorite rustic dishes. From French pâté studded with pistachios, to silky spaghetti glossed in a yolky cream sauce, no recipe stone will be left unturned.