Beer Butter And Garlic Chicken Basting Sauce Recipes

BEER AND GARLIC GRILLED CHICKEN

Steps:

• Place the chicken in a gallon size zip-close bag or an airtight container. Stir together the marinade ingredients and pour over the chicken.
• Seal and turn the bag or container to coat the pieces evenly. Let rest in the refrigerator for 12-36 hours. I try to marinate chicken for a minimum of 24 hours most of the time, because the longer time makes a huge different in the flavor.
• When ready to cook the meat, let the chicken rest on the counter for 30 minutes to an hour prior to cooking.
• Preheat the grill to medium heat. For boneless skinless chicken thighs, cook the meat 6 minutes on each side. Then increase the heat closer to medium-high and cook an additional 4 minutes, as needed. Enjoy!

BEER BUTT CHICKEN

Steps:

• Preheat an outdoor grill for low heat.
• In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.
• Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.
• Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).

BEER, BUTTER AND GARLIC CHICKEN BASTING SAUCE

Steps:

• Combine all ingredients in a large saucepan and warm over medium heat until the butter has melted. Using a pastry brush, brush on chicken as it cooks on the grill, repeating every couple of minutes.
• I used boneless thighs and grilled them for 15-20 minutes on medium heat. You can also use this for whole chickens or other packaged chicken parts. Cook accordingly.

BEER BARBECUED CHICKEN

Steps:

• Preheat oven to 350°F.
• Melt 1 stick butter or margarine in baking pan (9x13-inches).
• Add chicken to pan, turning to coat.
• Bake 30 minutes.
• While chicken is cooking, melt remaining butter with barbecue sauce and beer in saucepan over med-high heat.
• Bring sauce to a boil, stirring constantly.
• Remove from heat.
• Preheat broiler or prepare barbecue.
• Coat chicken with sauce.
• Arrange chicken skin-side down on broiler pan rack or on grill.
• Cook, turning and basting frequently until chicken is cooked (about 20 minutes in broiler and 30 minutes on grill).
• Dip chicken in sauce again and place on serving plate.
• Serve chicken with remaining sauce.

BEER BASTED CHICKEN

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.

ROASTED CHICKEN, WITH BEER BASTE!

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.

BEER BASTED CHICKEN QUARTERS

Steps:

• Place the chicken quarters in a large plastic or glass container, pour 2 beers over the chicken letting it marinate in your refrigerator about 1 hour.
• While your chicken is marinating, pour 2 beers and your chopped onion into a saucepan and bring your mixture to a boil for about 5 minutes.
• Use caution to avoid boil-overs.
• After 5 minutes of boiling, adjust the heat to Low and add 1 teaspoon of Emeril's Essence, 2 teaspoons on McCormick's Montreal Chicken Seasoning, and ½ stick of butter.
• Allow your beer basting mix to simmer for about 30-40 minutes.
• Preheat your oven to 400 degrees.
• Place your chicken on a rack in a large oven pan, then pour the beer from the marinade over the chicken so it drains to the bottom of the pan.
• Season both sides of your chicken quarters with McCormick's Montreal Chicken Seasoning.
• Gently spoon about half of your beer basting mix over your chicken pieces.
• Insert your roasting pan with your chicken on the middle rack of your oven.
• After 25 minutes cooking time, carefully slide your oven rack out and spoon the remainder of your basting mix over your chicken pieces.
• Slide the rack back into the oven and cook about 25 minutes more until your chicken is brown and crispy.
• Remove your chicken from the oven, place the pieces on a serving dish, sprinkle with your chopped Spring onions.
• Serve with corn on the cob and baked potatoes.
• You did a great job, so open that 5th beer and enjoy it with your chicken as your guests compliment your culinary talent.

BEER BUTT CHICKEN

Steps:

• 1. Preheat your grill to high, then turn down to low.
• 2. In a small sauce pan melt the butter, mix in the garlic salt, paprika, salt pepper.
• 3. Add 1/2 of the beer to the cooking can you're using and add 1/2 the butter/spice mixture to it you just made in the sauce pan. Keep the other 6 oz. of beer. (either give it to someone or use it for hair rinse, but don't throw it away...that's a waste!). Place the can in a disposable dish or some sort of dish you might toss out. It's up to you. I cleaned mine out and will use it another time.
• 4. Set the chicken on the can and push it down so the can isn't visible anymore. Baste the chicken with the rest of the melted seasoned butter. I basted every 30 minutes. This worked perfectly.
• 5. After about 2 1/2 hours test the temperature of the chicken inside. If it's at 180'F then it probably ready. If not continue on to the 3 hour mark.
• 6. Once done, bring the chicken inside and let it sit for about 15 minutes to cool down, then remove it from the can and serve.
• 7. Enjoy!