Chicken Marinated With Beer And Spices Recipes

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BEER CAN CHICKEN



Beer Can Chicken image

This odd recipe makes some of the most moist, succulent, flavorful barbecued chicken I've ever tasted. The secret: an open can of beer is inserted into the cavity of the bird, which is cooked upright on the grill. Besides being incredibly tender, the bird makes a great conversation piece. The recipe was inspired by the Bryce Boar Blazers, a barbecue team from Texas I met at the Memphis in May World Championship Barbecue Cooking Contest. The proper beverage? Beer, of course.

Provided by Steven Raichlen

Categories     Beer     Chicken     Poultry     Picnic     Summer     Grill/Barbecue

Yield 4-6 servings

Number Of Ingredients 15

1 large whole chicken (4 to 5 pounds)
3 tablespoons Memphis Rub* or your favorite dry barbecue rub
1 can (12 ounces) beer
For the Memphis rub:
1/4 cup paprika
1 tablespoon firmly packed dark brown sugar
1 tablespoon granulated sugar
2 teaspoons salt
2 teaspoons accent (MSG; optional)
1 teaspoon celery salt
1 teaspoon freshly ground black pepper
1 to 3 teaspoons cayenne pepper, or to taste
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder

Steps:

  • If making the rub:
  • Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat or light for up to six months. Makes about 1/2 cup. Enough for 4 to 6 racks of ribs.
  • Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets, and set aside for another use. Rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Sprinkle 1 tablespoon of the rub inside the body and neck cavities, the rub another 1 tablespoon all over the skin of the bird. If you wish, rub another 1/2 tablespoon of the mixture between the flesh and the skin. Cover and refrigerate the chicken while you preheat the grill.
  • Set up the grill for indirect grilling (see below) placing a drip pan in the center. If using a charcoal grill, preheat it to medium.
  • If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium.
  • Pop the tab on the beer can. Using a "church key" style can opener, make 6 or 7 holes in the top of the can. Pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity.
  • When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird.
  • Cover the grill and cook the chicken until fall-off-the-bone tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour.
  • Using tongs, lift the bird to a cutting board or platter, holding the metal spatula underneath the beer can for support. (Have the board or platter right next to the bird to make the move shorter. Be careful not to spill hot beer on yourself.) Let stand for 5 minutes before carving the meat off the upright carcass. (Toss the beer can out along with the carcass.)

ED'S FAVORITE BEER CAN CHICKEN RUB



Ed's Favorite Beer Can Chicken Rub image

This recipe is a tribute to my Uncle who is by far one the best pit masters I have ever known. Feel free to put this on chicken, pork, or just about anything else you can think of. To cover a typical 5-pound chicken, I normally measured the spices in tablespoons. However, feel free to mix a larger batch to keep some finished product on hand. One thing's for sure, you will be the hit of the party!

Provided by rharejr

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 48

Number Of Ingredients 10

2 tablespoons brown sugar
2 tablespoons dry mustard
2 tablespoons granulated onion
2 tablespoons paprika
2 tablespoons kosher salt
1 tablespoon garlic powder
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground black pepper
ground cayenne pepper

Steps:

  • Stir brown sugar, dry mustard, granulated onion, paprika, kosher salt, garlic powder, coriander, cumin, black pepper, and cayenne pepper together in a bowl.

Nutrition Facts : Calories 8.3 calories, Carbohydrate 1.4 g, Fat 0.3 g, Fiber 0.3 g, Protein 0.3 g, Sodium 240.8 mg, Sugar 0.7 g

WHISKEY MARINADED, BEER BATTERED, SOUTHERN FRIED CHICKEN



Whiskey Marinaded, Beer Battered, Southern Fried Chicken image

This is something I whipped up in my kitchen for the family for the first time tonight. Even my 2 year old ate her fill! I used boneless, skinless chicken thighs but any type of chicken will do.

Provided by Donntarbh

Categories     Chicken

Time 2h25m

Yield 6-10 serving(s)

Number Of Ingredients 16

2 ounces favorite whiskey
1/4 cup extra virgin olive oil
1/8 cup Worcestershire sauce
1/8 cup liquid smoke
1/8 cup soy sauce
1/4 teaspoon rosemary, to taste
1/4 teaspoon oregano, to taste
1/4 teaspoon onion powder, to taste
1/4 teaspoon garlic powder, to taste
3 lbs chicken (any type of skin, skinless, bone in or bone out)
5 cups all-purpose flour (separated)
3/4 teaspoon fine salt (table salt will do)
2 cups favorite beer
1 1/2 cups water
3 large eggs
4 cups peanut oil

Steps:

  • Marinade Preparation:.
  • Mix liquid ingredients in a mixing bowl.
  • Stir in herbs and spices.
  • Pour over chicken.
  • Marinade in refrigerator for 2 hours.
  • Batter preparation:.
  • Place 3 cups of flour in a large mixing bowl. Set the other two cups aside for later.
  • Mix in ¾ tsp salt.
  • Pour in 2 cups beer and whisk until evenly mixed. The mix will be thick.
  • Slowly add small amounts of water, mixing thoroughly until batter is a pancake mix consistency. You may not need all of the water. Be careful not to thin the batter too much.
  • Crack and add 3 eggs, mix thoroughly.
  • Place in the refrigerator uncovered for at least one hour.
  • Cooking Preparation:.
  • Remove chicken marinade and beer batter from refrigerator.
  • Place the two cups of flour set aside from the batter recipe on a plate or a flat surface.
  • Heat oil in a frying pan to just before the smoke point (temperature varies by oil type). If the oil is smoking, reduce heat.
  • Lightly flour chicken pieces and place in batter with a pair of tongs. After chicken pieces are thoroughly coated, SLOWLY place into the oil in the frying pan.
  • Let cook for 5 to 7 minutes undisturbed and gently flip. Repeat process until the chicken pieces have reached an internal temperature of 170 degrees and is golden brown. It is important to let the chicken cook undisturbed, only moving it to flip.
  • Place chicken on a wire baking rack to drain and cool (paper towels will cause the chicken to become soft and mushy on the bottom). Once cool, serve and enjoy!
  • refrigerate any unused batter.

Nutrition Facts : Calories 2321.6, Fat 190.6, SaturatedFat 36.3, Cholesterol 263.1, Sodium 883.6, Carbohydrate 84.1, Fiber 2.9, Sugar 1.1, Protein 57.1

BEER-LIME CHICKEN MARINADE



Beer-Lime Chicken Marinade image

Saw this in today's paper and it looks yummy. Going to try it tonight. Preparation time includes the marinating time.

Provided by Chef.Jules

Categories     Summer

Time 56m

Yield 1 piece, 4 serving(s)

Number Of Ingredients 6

1 lime, juice of
1 (12 ounce) bottle pale ale
1 teaspoon honey
3 tablespoons chopped cilantro
salt and pepper, to taste
4 boneless skinless chicken breast halves

Steps:

  • Mix all ingredients together and marinate at least 30 minutes.
  • Grill about 8 minutes on each side or until internal temperature reaches 175 degrees.

Nutrition Facts : Calories 137.6, Fat 1.5, SaturatedFat 0.4, Cholesterol 68.4, Sodium 77.3, Carbohydrate 2.3, Fiber 0.1, Sugar 1.6, Protein 27.3

CHICKEN MARINATED WITH BEER AND SPICES



CHICKEN MARINATED WITH BEER AND SPICES image

Categories     Poultry     Marinate     Low Fat

Yield 2-3 people

Number Of Ingredients 9

12 oz. bottle of beer
1/8 - 1/4 cup worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sugar
1 - 2 teaspoon italian seasoning
2 - 3 pieces of boneless, skinless chicken breast
*I buy a 3 lb. package of tyson chicken and put what I don't use in ziploc bags
*Add more of spices or worcestershire sauce if you like

Steps:

  • Place chicken in a large bowl and pour beer and worcestershire over chicken. Put the remaining ingredients into the bowl. Cover bowl with plastic wrap and let the chicken marinade for at least 1 1/2 hours in the refrigerator. The longer you let this marinade, the better the chicken will taste when you bake it. After chicken has marinated for at least 1 1/2 hours, remove plastic wrap and place chicken and enough marinade to surround chicken in an 8"x11" or 9"x13" glass pan. Bake at 350° F for 30 - 40 minutes or until chicken is white in center. This chicken is great with mashed potatoes and fried apples.

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