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Main dishes

A collaboration with

The Foodie MTL



Ingredients for the marinade

  • 4 chicken breasts
  • 3⁄4 cup of Saison Libre beer
  • 1 1⁄2 tsp. fresh chopped ginger
  • 1 1⁄2 tsp. fresh minced garlic
  • 1⁄2 cup orange juice
  • 2 tbsp. olive oil
  • 1 shallot, finely chopped
  • Salt and ground peppercorns to taste

Ingredients for the salad

  • San Marino salad mix
  • Supremes of Navel orange (2 oranges) and Cara orange (2 oranges)

Ingredients for the vinaigrette

  • 1 tsp. mustard
  • 1⁄4 cup orange juice
  • 1⁄4 cup olive oil
  • 1 tsp. honey
  • 2 tbsp. lemon juice
  • Salt and ground peppercorns to taste


  1. In a large bowl, mix the ingredients for the marinade and put in the chicken breasts. Leave to marinate in the fridge for about 8 hours.
  2. Once ready to cook, light the BBQ on medium high heat.
  3. Cook the chicken breasts in indirect heat for about 30 to 40 minutes or until internal temperature is 165°F. It is possible that the cooking time varies, depending on the size of the breasts.
  4. While cooking, prepare the vinaigrette and set aside.
  5. When preparing your plate, we suggest you add the salad mix and place the chicken breast on it. Add the orange supremes to your plate, vinaigrette and freshly ground black peppercorns. Enjoy your meal with a Saison Libre beer.


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