Tuesday, June 28, 2016

Beer Marinated Chicken with Sweet Potato and Brussel Sprouts Salad


This flavor filled dinner was a hit at our place.  Our little one gobbled up the Brussels sprout sweet potato salad, and the chicken was tender and enjoyed as well. 


Beer Marinated Chicken – Adapted from Plain Chicken


  • 12 oz beer
  • 6 T lemon juice
  • 2 T Italian seasoning
  • 1/4 tsp. minced garlic
  • 1 tsp. salt
  • 3-4 boneless, skinless chicken breasts

Sweet Potato and Brussels Sprouts Salad – Adapted from Kaelyn’s Kitchen


  • 4 medium sweet potatoes, peeled and cubed
  • 1 pound of fresh Brussels sprouts
  • 1 tsp. olive oil
  • 1 T balsamic vinegar
  • 1/3 C Parmesan cheese
  • salt and pepper, to taste


In a large bowl (that can be covered and refrigerated), pour together the beer, 6 T lemon juice, 2 T Italian seasoning, 1/4 tsp. minced garlic, 1 tsp. salt and stir well.  Then, add in 4 chicken breasts.  Cover and refrigerate 4-6 hours, or overnight.


When you are ready to cook, fire up your grill.  Grill chicken over medium flame for 15-20 minutes, flipping often.  Cook until chicken reaches an internal temperature of 180 degrees. 


Meanwhile, place your Brussels sprouts into your food processor, along with a splash of balsamic vinegar and half of the Parmesan cheese; shred.  Set aside. 


Take your cubed sweet potatoes and place them into a large skillet that has been heated and has 1 tsp. olive oil in the bottom.  Toss and sauté over medium heat for 5-6 minutes.   


Add in the shredded Brussels sprouts and continue cooking until sweet potatoes are soft and the Brussels sprouts are tender. 

Sprinkle over 1 T balsamic vinegar and remaining shredded Parmesan cheese. 


Serve warm.   



  1. That potato/brussels sprout mixture looks great! Fun to see you posting again!

  2. This sounds really good. I'm going to make this soon!


Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

Related Posts Plugin for WordPress, Blogger...