4 chicken breasts, skinned
1 bottle Texas Pete
3/4 stick butter
1 1/2 tbsp. Tony Chachere's Creole Seasoning

Combine in saucepan Texas Pete, butter, and Creole Seasoning. Stir on low heat until butter melts and ingredients are well mixed. Place chicken breasts in a bowl, pour 3/4 of prepared sauce over, cover and marinate for 1 hour or longer. Place marinated chicken on low heated grill. Continue to brush with remaining sauce until chicken browns. Turn chicken only once. Make sure it is brown on under side before turning.