ASIAN BEER CAN CHICKEN WITH WOK-FRIED BACON BRUSSELS SPROUTS AND HORSERADISH MASHED POTATOES
Steps:
- Preheat the oven to 300 degrees F. Pour half the contents of each beer can into a shallow roasting pan, then set the cans upright in the pan.
- In a medium bowl, toss the butter with the Three's BBQ Dry Rub and set aside. Rinse the chickens and pat dry. Generously rub chickens inside and out with the seasoned butter, being sure to stuff some butter under the skin as well. Put one lemon quarter in each cavity and then slide the chickens over the beer cans. Add the orange peels to the pan. Roast for 1 hour.
- Pull the pan from the oven and generously ladle the Orange-Hoisin Glaze over the chickens. Return to the oven and cook until the glaze has caramelized and turned a dark golden amber, about 25 minutes. When done, the internal temperature of the thigh meat should register 160 degrees F. Let the chickens rest, lightly tented with foil, for about 15 minutes. Carefully cut out the back bone of each chicken and cut the breast down the center.
- Serve a half-chicken per person, with Wok-Fried Bacon Brussels Sprouts and Horseradish Mashed Potatoes on the side. Strain the pan drippings and ladle over the chicken prior to serving.
- In a bowl, mix together the chili powder, brown sugar, celery salt, cinnamon, coriander, five-spice powder, oregano, garlic, chile flakes, curry powder, nutmeg, 4 tablespoons kosher salt and 2 tablespoons black pepper. Store in a sealed container.
- In a medium saucepot over medium-high heat, melt the butter and brown sugar together. Add the orange juice, hoisin, garlic, onions, orange rind and juice, lemon rind and juice, lime rind and juice, lemongrass, jalapeno and ginger. Bring to a boil, then reduce the heat and simmer for about 20 minutes.
- In a deep saucepot, heat the oil to 350 degrees F. Fry the brussels sprouts until the edges start to turn golden brown, about 2 minutes. Remove with a spider and drain on paper towels.
- In a medium wok or saute pan over medium-high heat, add the bacon fat and bacon. Then add the ginger, garlic, carrots and fried brussels sprouts; stir-fry for about 3 minutes. Add the balsamic and kimchee and cook, tossing, until everything is evenly glazed. Turn off the heat and add the basil. Divide into 4 portions and garnish with Parmesan.
- Fill a large pot with 1 gallon of water. Add the potatoes and bring to a boil. Reduce to a rolling simmer (medium-low heat) and cook until the potatoes are fork tender, about 30 minutes.
- Meanwhile, combine the whipping cream, garlic, rosemary and thyme and in a small saucepan. Bring to a simmer and cook until the cream is infused, about 10 minutes. Strain and keep warm.
- Drain the potatoes when they are done and return them to the pot over low heat. Using a potato masher, mash in the infused cream, creme fraiche, butter, horseradish, 1 tablespoon salt and 1 teaspoon pepper until just combined.
ASIAN SESAME BEER-CAN CHICKEN
This tender chicken uses just a few ingredients, including one of our favorite dressings of all time, and is packed with bright, fresh Asian flavors.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 4
Number Of Ingredients 9
Steps:
- Place gallon-size resealable food-storage plastic bag in aluminum grill pan. Add 1/2 cup of the dressing to bag. Remove and discard neck and giblets from chicken cavity. Pat chicken dry with paper towels. Add chicken to dressing in bag; remove air and seal. Turn bag to coat chicken, then place bag in pan, breast side down, and refrigerate at least 1 hour but no longer than 12 hours.
- Heat gas or charcoal grill for indirect cooking. Remove chicken from bag, and discard dressing. Carefully loosen skin at top of breast. Place green onion whites, gingerroot and garlic evenly under skin of breast, without removing skin. Sprinkle chicken all over with salt.
- Open beer can; with can opener, make several other openings in top. Measure out 2/3 cup beer; discard or reserve for another use. Place half-full can of beer in ungreased shallow 8x8- or 13x9-inch aluminum grill pan. Carefully place chicken cavity over can, pushing until chicken balances in pan.
- Place on grill over medium heat, making sure chicken is balanced. Cover grill; cook 1 hour to 1 hour 15 minutes or until legs move easily when lifted or twisted and thermometer inserted in thickest part of thigh reads at least 165°F.
- With tongs and flat metal spatula, carefully remove chicken and can from pan on grill; place on clean cutting board or serving platter. Carefully remove pan and drippings; let cool, then discard. Let chicken stand 5 to 10 minutes. Twist can to remove from chicken; discard can. Serve carved chicken with cilantro and green onion greens, remaining 1/4 cup dressing and the lime wedges.
- To bake chicken, place oven rack in lowest position, and heat oven to 375°F. Place prepared chicken on can in lightly sprayed 8-inch square (2-quart) baking dish. Bake 1 hour to 1 hour 15 minutes or until legs move easily when lifted or twisted and thermometer inserted in thickest part of thigh reads at least 165°F. Let chicken stand 5 to 10 minutes. Twist can to remove from chicken; discard can. Serve carved chicken with cilantro and green onion greens, remaining 1/4 cup dressing and the lime wedges.
Nutrition Facts : Calories 500, Carbohydrate 5 g, Cholesterol 150 mg, Fat 2 1/2, Fiber 0 g, Protein 47 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 3 g, TransFat 1 g
BEER CAN CHICKEN
This is a deliciously moist chicken recipe. It's perfect for a BBQ on a hot summer day!
Provided by Hunter's Mom 2008
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat, about 375 degrees F (190 degrees C). Mix the brown sugar, chili powder, paprika, dry mustard, salt, and ground black pepper in a small bowl. Place the half-full can of beer in the center of a plate.
- Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the can of beer with the legs on the bottom; keep upright. Sprinkle 1 teaspoon of the seasoning mix into the top cavity of the chicken. The beer may foam up when the seasonings fall inside the can. Rub the remaining seasoning mix over the entire surface of the chicken.
- Place the chicken, standing on the can, directly on the preheated grill. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the grill and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Nutrition Facts : Calories 546.2 calories, Carbohydrate 24 g, Cholesterol 145.4 mg, Fat 27.3 g, Fiber 2.7 g, Protein 47.5 g, SaturatedFat 7.3 g, Sodium 478.6 mg, Sugar 18.4 g
BEER-BASTED CHICKEN WITH ASIAN FLAVORS
Categories Beer Chicken Garlic Ginger Roast Kid-Friendly Bon Appétit Small Plates
Yield Serves 4
Number Of Ingredients 9
Steps:
- Combine all ingredients in heavy large resealable plastic bag. Refrigerate 1 hour and up to 1 day, turning bag occasionally.
- Preheat oven to 350°F. Place chicken and marinade in 13 x 9 x 2-inch baking pan. Roast chicken until juices run clear when thigh is pierced, basting occasionally, about 1 hour 20 minutes.
- Transfer chicken to platter. Pour pan juices into medium saucepan; spoon off fat and discard. Boil until sauce is reduced to 1 cup, about 6 minutes. Serve chicken with sauce.
ROASTED CHICKEN, WITH BEER BASTE!
This is a recipe I came up with while flatting with a bunch of boys. There was always beer in the house and I had to find something to do with it all. Hope you enjoy it! Sorry the measurements are vauge, I tend to just throw things in randomly.
Provided by Lxie7068
Categories Whole Chicken
Time 2h20m
Yield 1 Whole Chicken. Servings will depend on size of Chi, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Defrost and remove giblets from Chicken (if they're still inside). Take a sharp knife and punch holes into the flesh across the Chicken, both sides breast, wings and thighs to allow the basting to penetrate the Chicken.( At this point I tend to stuff small slivers of garlic into some of the holes to make sure the garlic flavour bakes right into the chicken.).
- To prepare the baste, first add the beer and allow the foam to settle. Add the Chicken stock, followed by oil or butter and finally adding the Garlic and herbs. You can finely chop the garlic if you like, but its more than acceptable just to smash it with the side of your knife and pop it into the baste, the flavour will be the same. Set aside.
- Cut or blend the bread slices into small chunks, remove crusts if you perfer. Dice onion and add with chopped herbs. melt butter completely and add to mixture. Taste and season to your liking with salt and pepper. (If you use salted butter, it wont need as much salt.) Squish together using your hands to mix the butter into the bread. It should stick together relatively well, not being too wet but not too dry or crumbly. Stuff into the chicken until it is slightly sticking out of the Chicken.
- Now that the Chicken is stuffed place in a Roasting dish and pour a small amount of the basting over the raw chicken. Start with the underside, and then flip it over so the breast is on top so that it will recieve the most baste.
- Cook as per instructions on the Chicken packet, adding more baste as the chicken cooks, or every 10 minutes until you have run out of baste mixture.
- Remove from oven. Place the chicken on a serving plate and cover. The remaining baste can be used to make a gravy by adding cornflour, or you can simply make a jus by boiling the baste down and sieveing the chunky ingredients out.
Nutrition Facts : Calories 1054, Fat 75.5, SaturatedFat 23.5, Cholesterol 274.3, Sodium 654.2, Carbohydrate 22.9, Fiber 1, Sugar 4.3, Protein 63.1
BEER BASTED CHICKEN
Make and share this Beer Basted Chicken recipe from Food.com.
Provided by ckarimi
Categories Chicken
Time 55m
Yield 4 Beer Basted Chicken Breasts, 4 serving(s)
Number Of Ingredients 10
Steps:
- 1. Blend all ingredients except chicken into a resealable plastic bag.
- 2. Add chicken, toss to coat and refrigerate 30 minutes, turning bag over frequently.
- 3. Preheat grill to medium high heat.
- 4. Grill 3 minutes, turn over and baste with marinate. Discard remaining marinate.
- 5. Cook an additional 8-10 or until temperature reaches 165°.
- Find Ingredients needed for this recipe here! http://www.schwans.com/products/productDetail.aspx?id=56221.
More about "beer basted chicken with asian flavors recipes"
BEER BASTED BBQ CHICKEN - BEYOND THE CHICKEN COOP
From beyondthechickencoop.com
BBQ AND BEER BASTED CHICKEN - MIOCOALITION
From miocoalition.com
ASIAN-INSPIRED BBQ CHICKEN - ONCE UPON A CHEF
From onceuponachef.com
BEER BASTED CHICKEN WITH ASIAN FLAVORS RECIPE
From friendseat.com
BEER BASTED BBQ CHICKEN (RED LEGS) - FOODTASTIC MOM
From foodtasticmom.com
25 BEST ASIAN CHICKEN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
BRAISED CHICKEN WITH BEER AND MUSHROOMS - MOMHOMEGUIDE.COM
From momhomeguide.com
RECIPE: BEER BASTED ROTISSERIE CHICKEN - RECIPELINK.COM
From recipelink.com
BEER-BASTED CHICKEN WITH AGED CHEDDAR | CANADIAN GOODNESS
From pinterest.ca
EASY ROASTED CHICKEN RECIPE WITH ASIAN FLAVORS
From 2dadswithbaggage.com
SIMPLE BEER BASTED CHICKEN | RECIPE | RECIPES, SHABBAT RECIPES, …
From pinterest.com
ASIAN STYLE BEER CAN CHICKEN - DADS THAT COOK
From dadsthatcook.com
ASIAN BEER-BASTED CHICKEN – KOSHER RECIPES - OU KOSHER …
From oukosher.org
SIMPLE BEER BASTED CHICKEN - JAMIE GELLER
From jamiegeller.com
BEER BRAISED CHICKEN THIGHS RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
BEER ROASTED CHICKEN RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
BEER-BASTED CHICKEN WITH ASIAN FLAVORS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RECIPES/BEER-BASTED-CHICKEN-WITH-ASIAN-FLAVORS-4507.JSON AT …
From github.com
MUMPER'S RECIPES: BEER BASTED CHICKEN WITH ASIAN FLAVORS
From mumpersrecipes.blogspot.com
BEER BASTED CHICKEN WITH ASIAN FLAVORS BY ANNORA
SIMPLE BEER BASTED CHICKEN | RECIPE | ROSEMARY ROASTED CHICKEN, …
From pinterest.com
GRILLED BEER CAN CHICKEN RECIPE (BEER BUTT CHICKEN) - PINKWHEN
From pinkwhen.com
ASIAN BARBECUE CHICKEN RECIPE | MYRECIPES
From myrecipes.com
RECIPE: BEER BASTED CHICKEN AND ASIAGO GARLIC ORZO PILAF
From recipelink.com
BEER BASTED CHICKEN RECIPE - FOOD.COM | RECIPE | RECIPES, …
From pinterest.co.uk
BEER BASTED CHICKEN - SCHWAN'S
From schwans.com
BEER-BASTED ASIAN CHICKEN RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
BEER BASTED BBQ CHICKEN (RED LEGS) - FOODTASTIC MOM | BBQ …
From pinterest.ca
INTERNATIONAL RECIPE: BEER-BASTED ASIAN CHICKEN
From cookingrecipebook.blogspot.com
BEER BASTED CHICKEN DRUMSTICKS RECIPE
From foodreference.com
BEER ROASTED CHICKEN THIGHS | ZSERBO.COM
From zserbo.com
EASY BEER MARINADES FOR CHICKEN (THE ULTIMATE GUIDE) - CRAFT …
From craftbeering.com
BAKED MARINATED ASIAN CHICKEN - CRAVING TASTY
From cravingtasty.com
ASIAN DRUNKEN CHICKEN RECIPE - CHEF BILLY PARISI
From billyparisi.com
CHICKEN BASTE RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
BEER BASTED HIBACHI CHICKEN WITH FRESH HERBS AND MAGIC RECIPE
From recipeland.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love