Honey Basil Chicken and Bell Peppers

Honey Basil Chicken and Bell Peppers

Serves 2-3
Prep time 30 minutes
Cook time 45 minutes
Total time 1 hours, 15 minutes
Meal type Main Dish
Grilled chicken and bell peppers are taken to the next level with a sweet ale and balsamic honey reduction.


  • 3-4 chicken breasts
  • 3 bell peppers (sliced into strips)
  • 1 orange (zested and juiced)
  • 1/2 cup honey
  • 1/3 cup balsamic vinegar
  • 1 handful fresh basil
  • 3 cloves garlic (minced)
  • 1-3 tablespoon olive oil
  • 1 pinch salt and pepper
  • 1-2 bottle Bison Brewing Honey Basil Ale


Step 1
Open up a bottle of Honey Basil Ale and pour into a perfect pint glass to get you in the mood.
Step 2
Wash the fresh basil, then roll it and Chiffonade.
Step 3
In a large baking pan, combine the orange juice, zest, honey, balsamic vinegar, olive oil, minced garlic, salt, pepper and basil, and stir well.
Step 4
Add the bell peppers and chicken and toss to coat.
Step 5
Cover and let sit for 2-4 hours in the fridge, tossing often so all ingredients marry.
Step 6
After marinating, pull the chicken and bell peppers out, and pour the marinade into a small saucepan.
Step 7
Bring the marinade to a boil to kill off all the evil salmonella/raw chicken poisons.
Step 8
Put the bell peppers in a grill pan and place the chicken on a grill over medium heat.
Step 9
After 5-12 minutes (depending on thickness) flip the chicken.
Step 10
Spoon the marinade over both the chicken and the bell peppers (stirring the bell peppers continuously).
Step 11
After 5-12 minutes, flip the chicken once more and spoon more marinade over the first-cooked side.
Step 12
Remove the chicken breasts from the grill and let rest for about five more minutes while the bell peppers finish cooking.
Step 13
Serve and enjoy on a gorgeous summer evening in the backyard with another bottle of Bison Brewing Honey Basil Ale.

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