- 1 Chicken Breast
- 1/2 Cup Bertman Great Lakes Beer Mustard
- 1 Cup Tequila
- 1 Whole Lime
- 10 Sprigs Cilantro
- 6-8 Halved Boomer Gold Potatoes
- 1-2 Small Corn Cobs
- Two Tablespoons Butter
- Pinch of Salt and Pepper
Cut lime into halves and squeeze juice from both halves into a bowl. Set aside used lime halves for later use. Combine lime juice with Bertman Great Lakes Beer Mustard and Tequila, whisk and set aside. Butterfly chicken breast and season with salt and pepper. Place chicken into a plastic ziptop bag with cilantro and lime halves. Add the previously created Tequila and Lime Marinade, mix inside the bag and allow the chicken to marinate for at least 2 hours.
After allowing the chicken to marinate, fold about 4 feet of Aluminium foil over to make a parcel for cooking. Place two tablespoons of butter, halved Boomer Gold potatoes, Corn Cobs and more cilantro (optional) on top of foil and season with salt and pepper. Place the contents of your ziptop bag on top of potatoes and corn and distribute marinate evening. Once all ingredients are added to the foil, fold the foil tightly to create a pouch. Make sure to seal all sides of the foil so no steam can escape. Place pouch on a cookie sheet and bake at 250°F for 3-4 hours. Let rest for 10 minutes and enjoy!
Submitted by Chef Matt Stockman – Shale Tavern & Grille