• 1 bunch fresh tarragon, chopped
  
• 1 bunch fresh thyme, chopped
  
• 1 bunch fresh marjoram, chopped
  
• 1 bunch fresh rosemary, chopped
  
• 2 12-ounce bottles ale, such as slipstream or blue buck
  
• 4 ounces olive oil
  
• Salt and pepper to taste
  
• 8 6-ounce pieces boneless breast of chicken
  
• 2 bunches scallions
  
• 6 ounces sun-dried tomatoes
  

Prepare the marinade one day before needed.  Place the chopped tarragon, thyme, marjoram, and rosemary in a bowl.  Add the beer, olive oil, salt, and pepper.  Place the chicken, in a single layer, in a pan large enough to hold the chicken and marinade.  Pour the marinade over the chicken and refrigerate overnight.

When ready to cook, place the chicken on a hot grill and mark both sides.  Reduce heat and cook until done.  Remove to a heated tray.  Sauté the scallions and sun dried tomatoes, just to warm, in a half cup of marinade.  Reduce slightly and spoon the sauce over the chicken

Serves 4

Pair with:  Blue Buck, Slipstream