PAT'S BEER CAN GRILLED CHICKEN
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the chicken rub: In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months.
- For the chicken: Preheat your grill to medium-high heat.
- Rub the chicken and its cavity down with the vegetable oil. Season the chicken with rub mixture, remembering to season the cavity. Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover. Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165 degrees F. Once cooked, cover loosely with foil and let rest for 10 minutes before carving.
GRILLED GINGER-BEER CHICKEN
Provided by Food Network Kitchen
Time 2h20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Rinse the chicken and pat dry. Toss the ginger with 2 tablespoons salt and 1 teaspoon pepper. Sprinkle half of the mixture on the chicken; reserve the rest. Refrigerate the chicken, uncovered, at least 2 hours.
- Meanwhile, make the sauce: Pour the ginger beer into a wide skillet; cover and bring to a boil. Uncover and cook over high heat until reduced by half, about 30 minutes. Remove from the heat, add the tea bags and steep 10 minutes; discard the tea bags. Add the onion, tomatoes, mustard, Worcestershire sauce, brown sugar and thyme. Return to high heat and cook, stirring occasionally, until thick, about 50 minutes, using a potato masher to crush the tomatoes during the last 5 minutes. Remove the thyme. Set aside half of the sauce for serving.
- Bring the chicken to room temperature about 30 minutes before grilling. Preheat a grill to medium with indirect heat: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half of the burners.
- Brush the chicken with some of the butter and sprinkle with some of the remaining ground ginger mixture. Place skin-side up on the cooler side of the grill; cover and cook until it starts browning, about 18 minutes, basting with more butter and sprinkling with more ground ginger mixture halfway through. Brush the chicken with a thick layer of sauce. Cover and cook until a thermometer inserted into the thickest part registers 160 degrees F, about 20 minutes, basting with more sauce halfway through.
- Brush the chicken with more butter, then turn skin-side down and place on the hotter side of the grill (over direct heat). Cook, uncovered, until marked, about 2 minutes. Rotate the chicken to make crisscross grill marks and cook 2 more minutes. Transfer to a board and let rest about 10 minutes. Season with salt and serve with the reserved sauce.
GRILLED TERIYAKI BEER CHICKEN
Yummy and delish!!!!
Provided by JOVICAT22
Categories Main Dish Recipes Chicken Chicken Teriyaki Recipes
Time 1h35m
Yield 10
Number Of Ingredients 9
Steps:
- Stir the beer, brown sugar, kosher salt, paprika, black pepper, cayenne pepper, and teriyaki marinade together in a bowl.
- Rub the chicken legs thoroughly with the vegetable oil. Poke several holes in the flesh of the chicken legs with a fork; arrange in a single layer in a glass dish. Pour the marinade over the chicken legs; marinate in refrigerator for 1 hour.
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Remove the chicken from the marinade and shake off any excess liquid. Discard remaining marinade.
- Grill the chicken legs on the preheated grill until no longer pink at the bone and the juices run clear, turning one-quarter turn every 5 minutes, 20 to 25 minutes total. An instant-read thermometer inserted into the thickest part of the leg, near the bone should read 180 degrees F (82 degrees C).
Nutrition Facts : Calories 411.8 calories, Carbohydrate 13.5 g, Cholesterol 143 mg, Fat 18.7 g, Fiber 1.4 g, Protein 43.5 g, SaturatedFat 4.4 g, Sodium 3524.1 mg, Sugar 9.7 g
GRILLED BEER CHICKEN
This chicken is fantastic! I have an indoor grill that I use in the winter season, and I make this chicken quite often....don't forget to marinade the chicken before grilling, as it won't have the same flavour. Note: prep time, does not include marinating the chicken.
Provided by Kittencalrecipezazz
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine butter, beer, lemon juice, garlic and lemon pepper.
- Pour over chicken pieces, and cover; store in refrigerater 4-6 hours to marinate.
- On a grill, barbecue pieces, brushing sauce over chicken as you turn them.
- Grill about 15-20 mins per side.
GINGER-GRILLED CHICKEN AND RADISHES WITH MISO-SCALLION DRESSING
Yes, you should be marinating your chicken with soda! Here, a can of ginger beer is the secret ingredient for sweet-tart grilled chicken.
Provided by Anna Stockwell
Categories Chicken Dairy Free Peanut Free Ginger Garlic Vinegar Green Onion/Scallion Radish Lettuce Wheat/Gluten-Free Memorial Day Backyard BBQ Entertaining Spring Grill
Yield 6-8 servings
Number Of Ingredients 12
Steps:
- Season chicken on all sides with 2 1/2 tsp. salt and place in a large bowl. Add ginger beer, garlic, 3/4 cup vinegar, and 3 Tbsp. ginger to bowl and toss to combine. Cover and chill at least 2 hours and up to 24 hours.
- Meanwhile, whisk miso, 3/4 cup oil, 1 tsp. salt, and remaining 6 Tbsp. vinegar and 1 tsp. ginger in a small bowl. Mix in scallions. Let dressing sit at room temperature up to 1 hour, or chill up to 24 hours.
- Prepare a grill for high heat; brush grate lightly with oil. Grill chicken, turning occasionally, until lightly charred and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 12-15 minutes. Transfer to a platter and tent with foil to keep warm.
- Toss radishes with remaining 1 Tbsp. oil in a medium bowl; season lightly with salt and pepper. Grill, turning occasionally, until charred in spots, 8-10 minutes. Transfer to platter with chicken.
- Toss lettuce with about one-third of dressing in a large bowl. Drizzle another third of the dressing over grilled radishes. Serve remaining dressing alongside.
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