Reviewed: Oct. 21, 2009

I was looking for a different kind of chicken recipe and came across this one. It was very good - I will make again! Although next time, I will cut the amount of butter down (I didn't really like the buttery flavor with the beer taste). Also, I added some additional spices - about half an extra tbsp of steak seasoning, and a tbsp of Italian seasoning. I also cooked it for about half the time on an indoor grill and it turned out pretty good. My husband suggested adding chili powder next time, so I will be trying that as well. Good recipe, thank you for sharing!

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Christina1185

Cooking Level: Intermediate

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Reviewed: Jul. 11, 2009

Needed extra seasoning, I added extra on top while it was cooking and basted as directed. Doesn't need to cook as long as it says on directions.

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April P.

Cooking Level: Expert

Living In: Wauseon, Ohio, USA

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Reviewed: Jun. 11, 2009

This is a really good way to shake up boring grilled chicken! I used half of the beer listed and marinated my chicken tenders for 30 minutes in the mixture and basted them every time I turned them on the grill. I served with a side of fresh tomatoes and onion chopped under ranch dressing and buttered, herbed noodles. YUM-O!

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shortstop888

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Reviewed: May 17, 2009

We cooked this exactly as the recipe stated the first time we made it, and it was great, but the second time my boyfriend decided to DRINK the last beer we had, so I used white wine instead, I was kinda worried about it drying out, but it turned out GREAT! We also used cajun seasoning instead of seasoning salt and steak seasoning, and we added onions to it. I would recommend this recipe, in any variation, if you are a fan of grilled chicken or veggies! Very easy, very moist and very tasty! **I love how moist this recipe is, but was really craving BBQ chicken last night. I decided to 'modify' this since it always turns out so moist, into a bbq recipe. I seasoned the chicken w/ salt, pepper, cavendars, garlic powder, and bbq spice, and then let it marinate in beer for a couple of hours. Cooked, and added bbq the last 5 minutes it cooked. It was PERFECT bbq chicken! Nice variation on this already terrific recipe!

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Brooke129

Cooking Level: Intermediate

Home Town: West Monroe, Louisiana, USA

Living In: Fayetteville, Arkansas, USA

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Reviewed: Feb. 16, 2009

Fiance loved it! Thanks!

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vegangela

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Reviewed: Sep. 14, 2008

It was good! I was breaking in a new electric grill and put the chicken on to soon. So it took twice as long as I expected to cook. As for the chicken it was exactly what I was hoping for. I’ll add a little more salt next time.

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Tiki's Kitchen

Cooking Level: Intermediate

Home Town: Winter Haven, Florida, USA

Living In: Anderson, South Carolina, USA

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Reviewed: Aug. 28, 2008

This marinade was wonderful and the result was a flavorful, moist chicken breast. The cook time is too long & I left off the green peppers, but I will definitely use the marinade again!

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THELAWRENCES

Cooking Level: Expert

Home Town: Missoula, Montana, USA

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Reviewed: Jul. 9, 2008

Very, very moist chicken is the result. Great aroma, flavor not quite as strong as I would've liked but I used a light American lager and will use a flavorful ale next time such as Sam Adams Summer Ale. Substituted vegetable oil for the butter and made it my own with the seasoning (with a hint of hot sauce). Great recipe.

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Lloyd Christmas

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Reviewed: Jun. 9, 2008

Sorry, guys, but we didn't care for this at all. I doubled the seasonings, but all we could taste was butter. I was looking forward to a nice flavorful chicken breast, but it was one of the most bland things I've had in quite some time.

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Shannon S

Cooking Level: Expert

Home Town: Hubbard, Ohio, USA

Living In: Chantilly, Virginia, USA

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Reviewed: May 30, 2008

Very moist and delicious and EASY!

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IKESMOM

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Reviewed: Apr. 16, 2008

I just made this tonight, and it didn't get good reviews from my husband and son. My son didn't like it and my husband said it had no flavor. I thought it had a light beer taste; it wasn't bad, but nothing great. I followed the recipe except I used olive oil instead of butter. I did marinate the chicken for about an hour. I think it would have been great if the flavor was a little stronger; maybe if the chicken was marinated over night, or it could be because I used Miller Lite and should have used a stronger beer. Thank you for the recipe; I just might try it once more with a different beer.

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Kimberly

Cooking Level: Intermediate

Home Town: Mundelein, Illinois, USA

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Reviewed: Nov. 13, 2007

Good recipe and easy to make

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mreis2121

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Reviewed: Oct. 19, 2007

Wow. This was fantastic! I dont normally like peppers, but it really complimented the taste of the chicken. The only change I made to the recipe was I cut in in half, and also grilled the peppers on some foil and brushed it with the marinade mixture. This is definately going to go in the rotation!

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April P.

Cooking Level: Intermediate

Home Town: Washington Court House, Ohio, USA

Living In: Delaware, Ohio, USA

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Reviewed: Aug. 29, 2007

We made it at our restaurant at work and it all of our customers loved it! Easy to make too!

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LisaU

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Reviewed: Aug. 14, 2007

This recipe makes enough for about 6 pounds of chicken! The smell is a little weird, probably depending upon the kind of beer you select. The chicken ended up very moist and had just enough flavor. I will probably use this again.

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Leslie

Cooking Level: Intermediate

Home Town: Ambridge, Pennsylvania, USA

Living In: Hickory, Pennsylvania, USA

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Reviewed: Aug. 5, 2007

Really juicy and flavorful chicken

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Amy

Cooking Level: Expert

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Reviewed: Aug. 3, 2007

If I were to sum up this recipe in one word, it would be "irrelevant." It had no flavor whatsoever. It tasted like if you were to grill chicken with nothing but olive oil. I agree with another reviewer who said that if the sauce were thicker and stuck to the meat, it would be better. Perhaps if you were to marinate it overnight, it might impart some flavor, but as the recipe is written, it is bland. Some ideas for improving it: marinating overnight, reducing the marinade, adding minced garlic, adding cajun spices, or adding brown sugar or molasses (to add a glaze)?

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Brynne

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Reviewed: Jul. 27, 2007

This was verrrrrrryyy flavorful and moist! I substituted olive oil for butter due to dietary restrictions & I also marinated the chicken for a few hours. My grill ended up being "out of order" today so I baked the chicken in the oven instead . . and it still came out wonderfully. Thanks for a great recipe!!

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Alison S.

Cooking Level: Intermediate

Living In: Tervuren, Vlaams-Brabant, Belgium

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Reviewed: Jul. 26, 2007

Very good recipe. I used chicken thighs with 12 thighs in the package since I had it on hand. There was more than enough sauce and the chicken was very moist and flavorful. This recipe could be versatile for almost any type of meat or poultry.

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Martha

Cooking Level: Intermediate

Home Town: Turlock, California, USA

Living In: Porterville, California, USA

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Reviewed: Jul. 21, 2007

Thanks Donald for your recipe, this was very good. Took another's advice and used olive oil instead of butter. Also I marinated the chicken for 4 or 5 hours. I used Montreal steak seasoning and along with seasoned salt I thought it would be too much, but it wasn't at all. Very tasty. I don't care for 'spicy' foods. I grilled on low for a good 20 minutes basting quite a few times. My husband says this is a keeper!!

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