Grilled Chicken Breast Roberto
| Yield: | 4 Servings |
| Categories: | Poultry |
| 16 | oz | Beer |
| 4 | oz | Rose wine |
| 1 | tb | Minced garlic |
| 2 | ts | Salt |
| 1/2 | c | Red wine vinegar; or any herb-flavored vinegar |
| 1 | tb | Chopped fresh Mexican Mint Marigold |
| 2 | tb | Chopped fresh thyme |
| 2 | tb | Worcestershire sauce |
| 1 | c | Olive oil |
| 6 | Boneless; skinless chicken breast halves |
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