Brazilian Beer Chicken

6-12 skinless, boneless chicken breasts

2 cups dark beer
½ cup vegetable oil
½ cup Dijon mustard
1 tbsp sweet paprika
1 tbsp ground black pepper
1 medium onion, thinly sliced
12 cloves garlic, thinly sliced
2 bay leaves
Kosher salt

1. Mix together the beer, oil, mustard, paprika and pepper in a large non-reactive bowl and whisk thoroughly to blend.
2. Stir in onion, garlic and bay leaves.
3. Rinse the chicken pieces under cold water and blot dry. Immerse the chicken in the marinade and turn to coat. Cover and let marinate in the refrigerator of 6 hours or up to 2 days (the longer the better), turning the pieces occasionally.
4. When ready to cook, remove the chicken pieces from the marinade and blot dry. Save the marinade to use for basting while cooking. (When you do this the BBQ will cook the marinade juices while adding flavor to the chicken)
5. Season the chicken by rubbing a fairly generous amount of coarse salt on both sides.
6. Oil barbecue grill and heat to high. Place meat on and cook with cover opened, turning the meat every couple of minutes (usually 6-8 minutes per side) and basting continuously. Note: You will want to keep an eye on the chicken to be sure not to over-cook it. You can test if it is ready by cutting into a thick piece to see that there is no pink and that any juices are running clear.

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