Beer barbecued chicken fillets

    35 min

    Chicken breast fillets coated with a seasoned beer mixture and browned, then tossed on the barbecue for 20 minutes and served with fresh green peppers on top. Lovely weeknight din in the spring or summer, and beer makes it better!

    44 people made this

    Serves: 8 

    • 170g butter
    • 710ml beer
    • 1 tablespoon steak seasoning
    • 1 1/2 teaspoons seasoning salt
    • 1 dash black pepper
    • 8 boneless, skinless chicken breast fillets
    • 3 medium green peppers, thinly sliced

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat an outdoor barbecue for high heat.
    2. Melt the butter in a saucepan over medium heat. Mix in the beer, steak seasoning, seasoning salt and black pepper. Coat the chicken with this mixture.
    3. Lightly oil the barbecue grate. Arrange chicken breasts on the barbecue. Cook for about 20 minutes, brushing frequently with the beer mixture during the last 10 minutes, until chicken is no longer pink and juices run clear. Discard any remaining beer mixture and top chicken with green pepper slices to serve.

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    Reviews in English (38)


    I would not have thought of the beer & butter combination, but my boyfriend loves anything cooked in beer. I also added a clove of garlic. It has been my experience that 30 minutes is way too long to cook chicken over a good grill. I cut the cooking time to 10 minutes, and that was too long, (I pounded the chicken breasts pretty thin.) I will try this again cooking for maybe 7 minutes total.  -  17 Mar 2003  (Review from Allrecipes US | Canada)


    The most moist chicken I have ever grilled! I used olive oil instead of butter and marinated for 4 hours and skipped the peppers. My son never eats grilled chicken and asked for seconds!  -  01 Aug 2005  (Review from Allrecipes US | Canada)


    Only used 1 can of beer (I don't usually like the taste with my food) and I marinated for a little longer (on accident). Used hickory steak seasoning and it turned out great. Thanks for the post. Will be making again.  -  17 Mar 2006  (Review from Allrecipes US | Canada)