Boozy Birdy Recipes

BOOZY BERRY UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Make the cake batter by combining the flour, granulated sugar, milk, sweetened coconut, baking powder, coconut extract, salt, egg and 8 tablespoons butter in a mixing bowl. Beat until well combined, then set aside.
• Add the remaining 2 tablespoons butter to a 10-inch skillet over medium heat. Swirl to coat the base and sides of the skillet. Sprinkle the brown sugar evenly over the butter and drizzle over the tequila. Evenly distribute the berries over the bottom of the skillet.
• Pour over the batter and smooth gently. Bake until golden and a toothpick or skewer comes out clean when inserted in the center of the cake, about 45 minutes.
• Immediately run a knife around the edge of the cake, then put a plate upside down on top of the skillet. Carefully invert the skillet so that the cake is turned onto the plate. (It should come out fairly easily.) Let cool slightly before cutting into wedges and serving warm with canned whipped cream.

BOOZY BIRDY

Steps:

• Place the sazon seasoning, black pepper and garlic powder into a large resealable plastic zipper bag, pour in the beer, and seal the bag. Smush the bag around with your fingers for a few seconds to mix the beer with the seasonings, and place the chicken thighs into the marinade. Reseal the bag, squeezing as much air out as possible, and refrigerate at least 6 hours or overnight.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove chicken from marinade, and reserve marinade. Grill chicken until no longer pink inside, the juices run clear, and the chicken has good grill marks, 5 to 8 minutes per side. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).
• Pour the reserved marinade into a saucepan over medium-high heat, bring to a boil, and cook until the marinade is reduced by half, about 10 minutes. Mix in the barbecue sauce, and slather over chicken to serve.

BOOZY BIRDY

Steps:

• Place the sazon seasoning, black pepper and garlic powder into a large resealable plastic zipper bag, pour in the beer, and seal the bag. Smush the bag around with your fingers for a few seconds to mix the beer with the seasonings, and place the chicken thighs into the marinade. Reseal the bag, squeezing as much air out as possible, and refrigerate at least 6 hours or overnight.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove chicken from marinade, and reserve marinade. Grill chicken until no longer pink inside, the juices run clear, and the chicken has good grill marks, 5 to 8 minutes per side. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).
• Pour the reserved marinade into a saucepan over medium-high heat, bring to a boil, and cook until the marinade is reduced by half, about 10 minutes. Mix in the barbecue sauce, and slather over chicken to serve.

BOOZY BIRDY

Steps:

• Place the sazon seasoning, black pepper and garlic powder into a large resealable plastic zipper bag, pour in the beer, and seal the bag. Smush the bag around with your fingers for a few seconds to mix the beer with the seasonings, and place the chicken thighs into the marinade. Reseal the bag, squeezing as much air out as possible, and refrigerate at least 6 hours or overnight.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove chicken from marinade, and reserve marinade. Grill chicken until no longer pink inside, the juices run clear, and the chicken has good grill marks, 5 to 8 minutes per side. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).
• Pour the reserved marinade into a saucepan over medium-high heat, bring to a boil, and cook until the marinade is reduced by half, about 10 minutes. Mix in the barbecue sauce, and slather over chicken to serve.

BOOZY BIRDY

Steps:

• Place the sazon seasoning, black pepper and garlic powder into a large resealable plastic zipper bag, pour in the beer, and seal the bag. Smush the bag around with your fingers for a few seconds to mix the beer with the seasonings, and place the chicken thighs into the marinade. Reseal the bag, squeezing as much air out as possible, and refrigerate at least 6 hours or overnight.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove chicken from marinade, and reserve marinade. Grill chicken until no longer pink inside, the juices run clear, and the chicken has good grill marks, 5 to 8 minutes per side. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).
• Pour the reserved marinade into a saucepan over medium-high heat, bring to a boil, and cook until the marinade is reduced by half, about 10 minutes. Mix in the barbecue sauce, and slather over chicken to serve.

BOOZY BIRDY

Steps:

• Place the sazon seasoning, black pepper and garlic powder into a large resealable plastic zipper bag, pour in the beer, and seal the bag. Smush the bag around with your fingers for a few seconds to mix the beer with the seasonings, and place the chicken thighs into the marinade. Reseal the bag, squeezing as much air out as possible, and refrigerate at least 6 hours or overnight.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove chicken from marinade, and reserve marinade. Grill chicken until no longer pink inside, the juices run clear, and the chicken has good grill marks, 5 to 8 minutes per side. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).
• Pour the reserved marinade into a saucepan over medium-high heat, bring to a boil, and cook until the marinade is reduced by half, about 10 minutes. Mix in the barbecue sauce, and slather over chicken to serve.