Beer-Marinated Chicken

• 1/2 cup olive oil
• 1 teaspoon German mustard
• 1 cup dark German beer
• 1/4 cup lemon juice
• 4 cloves garlic minced
• 1-1/2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon minced fresh basil
• 1 teaspoon fresh thyme leaves
• 1.5 kg to 2 kg chicken breast

Preparation:

• Whisk together olive oil and mustard in a large bowl. Whisk in beer and lemon juice until mixture is smooth. Stir in garlic, salt, pepper, basil and thyme. Add chicken pieces and turn to coat well. Cover and refrigerate 2 to 12 hours.
• Heat up a charcoal grill. Meanwhile, drain chicken and discard marinade.
• Use large tongs to push hot briquettes to one side of the grill. Place chicken parts on greased grill rack, on the coals side. Cook uncovered until skin is crisp, about 10 minutes, moving and turning as needed with clean tongs to prevent charring.
• Move chicken parts to the cool side of the grill; cover and cook until meat is opaque throughout and juices run clear, about 10 to 15 minutes more.
• Serve with mustard and German sauerkraut, or with fresh or grilled vegetables.
  

Photo via https://goo.gl/gChfSb