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Coffee-Maple-Beer Grilled Chicken (trust me)

a domestic goddess original

ingredients:

3 cloves garlic, chopped
1/2" knob of ginger, chopped
1/3 cup chopped mixed herbs (I used rosemary, parsley and oregano)
1/4 cup bordeaux dijon mustard
1/2 cup Coffee Porter
1/4 cup cold left-over prepared coffee
2 tablespoons maple syrup
1 teaspoon lemon zest, finely minced
4 tablespoons olive oil
1 tablespoon hot sauce
salt and pepper to taste
chicken breasts - enough to serve your company (I made 8)

instructions:

1. Combine all ingredients except chicken in a bowl, tasting as you go. Add more of whatever you feel is missing until it's perfect (not too bitter, not too savory, not too sweet...just right).

2. Pour half of marinade into bowl, cover and refrigerate. Put chicken breasts into sealable freezer bags and add remaining marinade to them. Refrigerate for at least an hour, or up to twenty-four hours.

3. Remove both chicken and marinade from fridge and bring to room temperature. Preheat your grill. Grill chicken, basting with preserved marinade as necessary.

4. Remove from grill when juices run clear. Tent with foil and allow to rest for 5 - 7 minutes while you set the table and make sure your guests' glasses are filled.

5. Serve with sprigs of rosemary and lemon zest curls in a large platter, family-style. Enjoy.

Changes, hints, tips and thoughts for this recipe:

• once again I used that new beer I came upon at the LCBO -- a Coffee Porter made by the Mill Street Brewery here in Toronto. It really leant a nice hint of coffee flavour to the chicken...not a bad thing in my books.

• this chicken also did great double-duty as a delicious chicken salad the next day...yum.

cold grilled chicken salad sandwiches

cooked chicken breasts
mayonnaise (or homemade tartar sauce)
4 scallions, chopped
1 tablespoon chopped fresh rosemary
1 teaspoon chopped fresh dill
1 tablespoon chopped fresh parsley
salt and pepper to taste
croissants
garnish: sweet dill pickles

1. Whisk all ingredients except chicken in bowl. Chop chicken breasts into small pieces and add to bowl of other ingredients. Mix thoroughly.

2. Make sandwiches on fresh croissants with vine-ripened tomatoes and crispy spinach leaves. Serve pickles on side.

3. Sit on sun-warmed balcony with a beer and your very best friend...enjoy.