Source: Brew Your Own Magazine, August 1999, pp. 20-21
“This recipe was created by Mark Lewandowski, Tied House Cafe and Brewery, Mountain View, California. Because this recipe was designed for use in the restaurant, it makes a large amount of marinade. You can cut the recipe in half for home use.”
1/4 cup dry mustard
1/2 cup Dijon mustard
2 tbsp garlic powder
1 tbsp fresh chopped thyme
1 tbsp chopped fresh rosemary
2 tbsp kosher salt
1 tbsp ground black peppercorns
1/2 cup molasses
1 qt olive oil
1 qt dark beer
Chicken breasts, as many as you need for your guests
Place all ingredients except the oil, beer, and chicken in athe bowl of a mixer with a wire whip. Mix until well blended. With the mixer still running on high speed, slowly add the olive oil to form a thick dressing. Then, with the mixer still running on high speed, slowly add the beer. Use caution, being careful not to allow the dressing to separate.
Place the chicken breasts in a bowl and add just enough marinade to cover. Be sure to mix the checken with the marinade to ensure that each piece is well covered. Marinate for at least two days but no more than four days.
Remove the chicken from the marinade and grill over a hot fire until done, about 2-5 minutes on each side. Garnish with fresh rosemary sprigs.