Coffee Can Chicken Recipes

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COFFEE CHICKEN



Coffee Chicken image

Use to make this dish B.C.(before children). It turns out such a pretty color! You can eat it hot or cold and it freezes well.

Provided by Happy Harry 2

Categories     One Dish Meal

Time 2h

Yield 4 serving(s)

Number Of Ingredients 10

1 large roasting chicken, skinned & and visible fat removed, cut-up*
3 teaspoons brown sugar or 3 teaspoons molasses
2 tablespoons rice wine vinegar
1 tablespoon extra virgin olive oil
3 tablespoons light soy sauce
2 tablespoons fresh squeezed lemon juice
1/4 teaspoon fresh lemon zest
1 cup brewed coffee
1/2 cup ketchup
1/2 cup filtered water

Steps:

  • Place all but the chicken into a 5qt.
  • pot with lid.
  • Bring to a boil,stirring frequently.
  • Reduce heat to simmer and reduce to almost half.
  • Stir frequently as this can burn.
  • Let cool,off heat, 20 minutes.
  • Add chicken and blend well.
  • Marinate no more than 30 minutes in cool place.
  • Turn into baking dish and bake uncovered at 350 degrees for one hour.
  • Baste at least three times while baking.
  • * Cut cholestrol down further by using boneless skinless chicken breasts.

BEER CAN CHICKEN



Beer Can Chicken image

Provided by Bobby Flay

Time 1h20m

Yield 4 servings

Number Of Ingredients 8

2 cups mesquite or apple wood chips, soaked in cold water for 1 hour
1 (3 to 4-pound) roasting chicken, preferably kosher (since it has been brined)
Vegetable oil
Kosher salt and freshly ground black pepper
1/4 cup Bobby Flay's 16 Spice Rub for Chicken, or your favorite dry spice rub recipe, divided
1 (12-ounce) can beer
2 cloves garlic, crushed
2 sprigs fresh rosemary

Steps:

  • Prepare a kettle grill with charcoal off to one side for indirect grilling and add the soaked apple wood or mesquite wood chips over the coals. Remove the neck and giblets and pat the chicken dry with paper towels. Brush chicken all over with oil and sprinkle with salt and pepper and 3 tablespoons dry rub. Set aside.
  • Open the beer can, pour out about 1/2 cup of the beer into a cup and drink it (or pour it over the wood chips). Make an extra hole in the top of the can with a church-key can opener. Add the remaining 1 tablespoon dry rub to the beer can (it might fizz up a little bit at the top, but don't worry, that is normal), the garlic and rosemary.
  • Hold the chicken above the can of beer and slide the chicken over the can. Fold the wings back behind the chicken. Make sure the legs are in front of the can, supporting the chicken. Place the chicken inside a disposable pan.
  • Place the pan on the grates of the grill on the opposite side of the charcoals, put lid on and cook the chicken until golden brown and the internal temperature registers 160 degrees F in the breast area and 175 degrees F in the thigh area on an instant-read thermometer, 1 to 1 1/2 hours. Remove from the grill (be careful not to spill the contents of the beer can as it will be very hot) and let rest for 10 minutes before carving.
  • Use a pair of locking tongs and grab the bottom of the beer can to remove from the chicken cavity. Place on a platter or cutting board to rest and cool. Carve and serve.

Nutrition Facts : Calories 291 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 154 milligrams, Sodium 804 milligrams, Carbohydrate 2 grams, Protein 40 grams, Sugar 0 grams

BEER CAN CHICKEN



Beer Can Chicken image

Q) Why did the chicken cross the road? A) Because it couldn't remember where it left its beer

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 6

1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer

Steps:

  • Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
  • Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
  • Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

CHICKEN CAN-CAN



Chicken Can-Can image

Easy as can be, this fast-to-assemble recipe comes from Carla Hodenfield of Ray, North Dakota. "It combines six cans of pantry ingredients," she confides. "Just heat and serve! You can substitute any kind of noodles for the chow mein noodles."

Provided by Taste of Home

Categories     Dinner

Time 12m

Yield 5 servings.

Number Of Ingredients 7

1 can (12 ounces) evaporated milk
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed chicken noodle soup, undiluted
1/4 cup all-purpose flour
1 can (10 ounces) chunk white chicken, drained
1 can (5 ounces) chow mein noodles

Steps:

  • In a large skillet, combine the first five ingredients. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add the chicken; heat through. Serve over chow mein noodles.

Nutrition Facts :

ROASTED SODA CAN CHICKEN



Roasted Soda Can Chicken image

A different take on the typical beer can chicken. I inject the butter-based rub under the skin for better flavor. The steam from the liquid makes this moist and tender.

Provided by Heather

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h30m

Yield 6

Number Of Ingredients 9

1 (4 pound) whole chicken
¼ cup butter, melted
2 tablespoons brown sugar
2 cloves garlic, minced
salt and pepper to taste
juice of 1 fresh lemon, divided
1 (12 ounce) can lemon-lime soda (such as Sprite®)
1 small whole onion, peeled
1 squeezed lemon half

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Remove the giblets and rinse chicken inside and out with water. Pat dry with paper towels.
  • Stir together butter, brown sugar, garlic, salt and pepper, and half the lemon juice in a bowl. Rub the mixture over the entire chicken, including the cavity and beneath the skin.
  • Discard 1/2 of soda, leaving the rest in the can, and pour the remaining lemon juice into the can. Place the can on a baking sheet, and set the chicken upright on the can, inserting it into the cavity of the chicken. Plug the neck opening of the chicken with the onion and a squeezed lemon half to retain steam.
  • Roast the chicken in the preheated oven for 1 1/2 to 2 hours, to a minimum internal temperature of 180 degrees F (80 degrees C). Remove the chicken from the oven, discard the soda can, and cover chicken with a doubled sheet of aluminum foil to rest in a warm area for 10 minutes before slicing.

Nutrition Facts : Calories 501.3 calories, Carbohydrate 15 g, Cholesterol 149.7 mg, Fat 30.5 g, Fiber 1.1 g, Protein 41.3 g, SaturatedFat 11.2 g, Sodium 188 mg, Sugar 5.1 g

CAN-CAN CHICKEN



Can-Can Chicken image

Here's a tasty take on the popular beer-can chicken. Once the bird is on the grill, the work's basically done. And cleanup is a cinch-a must for a guy like me. -Steve Bath, Lincoln, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 6 servings.

Number Of Ingredients 9

1 tablespoon kosher salt
1 teaspoon sugar
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon ground mustard
1 broiler/fryer chicken (3-1/2 to 4 pounds)
1 can (12 ounces) beer

Steps:

  • In a small bowl, mix the first 7 ingredients. With fingers, carefully loosen skin from chicken; rub seasoning mixture under and over skin. Tuck wings under chicken. Refrigerate, covered, 1 hour., Completely cover all sides of an 8- or 9-in. baking pan with foil. Place a beer-can chicken rack securely in pan. Remove half of the beer from can. Using a can opener, make additional large holes in top of can; place can in rack., Stand chicken vertically on rack; place on grill rack. Grill, covered, over indirect medium heat 1-1/4 to 1-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°., Carefully remove pan from grill; tent chicken with foil. Let stand 15 minutes before carving.

Nutrition Facts : Calories 377 calories, Fat 20g fat (5g saturated fat), Cholesterol 122mg cholesterol, Sodium 1067mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 39g protein.

COFFEE BRINED CHICKEN BREASTS



coffee brined chicken breasts image

try this for really moist chicken on the grill. prep time doesn't reflect brining time. this is from fine cooking.

Provided by chia2160

Categories     Poultry

Time 29m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup kosher salt
1/4 cup packed brown sugar
3 cups water
4 slices lemons
1 tablespoon black peppercorns
1 tablespoon mustard seeds
1 tablespoon coriander seed
3/4 cup strong coffee
4 boneless skinless chicken breasts
2 tablespoons melted butter or 2 tablespoons olive oil

Steps:

  • combine the brine ingredients, except coffee in a saucepan, heat until sugar and salt dissolve pour into a large bowl, stir in coffee, refrigerate until cool.
  • add chicken and use a small plate to keep it submerged 2-3 hours.
  • heat grill to high.
  • remove chicken from brine, blot with paper towels, and brush with oil or butter on both sides grill 4-8 minutes, moving halfway to create grill marks.
  • turn over and grill 4-6 minutes more until done.

Nutrition Facts : Calories 249.8, Fat 8.3, SaturatedFat 4.1, Cholesterol 83.7, Sodium 7201.3, Carbohydrate 15.1, Fiber 0.9, Sugar 13.4, Protein 28.2

COFFEE-BRINED CHICKEN WITH REDEYE SAUCE #3



Coffee-Brined Chicken with Redeye Sauce #3 image

Provided by Steve Raichlen

Categories     Coffee     Chicken     Mustard     Poultry     Backyard BBQ     Summer     Tailgating     Brine     Grill/Barbecue

Yield Serves 4. (Makes about 1 cup sauce.)

Number Of Ingredients 20

Chicken
1/2 cup hot brewed espresso
1/4 cup coarse salt (kosher or sea)
1/4 cup firmly packed dark brown sugar
4 lemon slices (each 1/4 inch thick)
1 tablespoon black peppercorns
1 tablespoon mustard seeds
1 tablespoon coriander seed
2 whole skinless, boneless chicken breasts (each 12 to 19 ounces), or 4 half breasts (each 6 to 8 ounces)
2 tablespoons unsalted butter, melted
Redeye Sauce
1 slice of bacon, thinly slivered
1 shallot, finely chopped
3 tablespoons hot brewed espresso or strong coffee
3 tablespoons cider vinegar
1/4 cup Dijon mustard
1/4 cup firmly packed dark brown sugar
2 tablespoons heavy (whipping) cream
1 tablespoon Worcestershire sauce
Coarse salt (kosher or sea) and freshly ground black pepper

Steps:

  • For chicken:
  • 1. Place the espresso, salt, and brown sugar in a large nonreactive mixing bowl and whisk until the salt and sugar dissolve. Add 3 cups of cool water and the lemon slices, peppercorns, mustard seeds, and coriander seed and stir to mix. Let the brine cool to room temperature.
  • 2. If using whole chicken breasts, cut each breast in half. Trim any excess fat or sinews off the chicken breasts and discard. Rinse the breasts under cold running water, then drain and blot dry with paper towels. Remove the tenders from the chicken breasts and set aside for kebabs or satés. Add the chicken breasts to the brine and place a weight, such as a pot lid of plate, on top to keep them submerged. Or plate the breasts in a large resealable plastic bag and add the brine, let the chicken breasts brine in the refrigerator for 2 to 3 hours, turning them twice so they brine evenly.
  • 3. When ready to cook, drain the chicken breasts, discarding the brine. Blot the chicken breasts dry with paper towels. Lightly brush each breast on both sides with the butter.
  • 4. Arrange the chicken breasts on the grill on a diagonal to the ridges and cook the chicken, until cooked through, following the instructions for any of the grills below, until cooked through. Use the poke test to check for doneness: the chicken should feel firm when pressed. Or insert an instant-read meat thermometer into the thick part if a breast through one end: The internal temperature should be about 160°F.
  • 5. Transfer chicken to a platter or plates and serve at once with the Redeye Sauce #3 on the side.
  • For redeye sauce:
  • 1. Place the bacon in a heavy saucepan over medium heat and cook until the fat begins to melt, about 2 minutes, stirring with a wooden spoon. Add the shallot and continue cooking until it and the bacon are golden brown, 2 to 3 minutes.
  • 2. Add the espresso and cider vinegar and bring to a boil over medium-high heat. Stir in the mustard, brown sugar, cream, and Worcestershire sauce, reduce the heat to medium, and let simmer gently until the sauce is thick and flavorful, 5 to 8 minutes. Season with salt and pepper to taste.
  • If you have a . . .
  • CONTACT GRILL: Preheat the grill; if your contact grill has a temperature control, preheat the grill to high. Place the drip pan under the front of the grill. When ready to cook, lightly oil the grill surface. Place the chicken breasts on the hot grill, then close the lid. The chicken will be done after 3 to 4 minutes.
  • GRILL PAN: Place the grill pan on the stove and oreheat it to medium-high over medium heat. When the grill pan is hot a drop of water will skitter in the pan. When ready to cook, lightly oil the ridges of the grill pan. Place the chicken breasts in the hot grill pan. They will be done after cooking 4 to 6 minutes per side.
  • BUILT-IN GRILL: Preheat the grill to high, then, if it does not have a nonstick surface, brush and oil the grill grate. Place the chicken breasts on the hot grate. They will be done after cooking 4 to 6 minutes per side.
  • FREESTANDING GRILL: Preheat the grill to high; there's no need to oil the grate. Place the chicken breasts on the hot grill. They will be done after cooking 5 to 7 minutes per side.
  • FIREPLACE GRILL: Rake red hot embers under the gridiron and preheat it for 3 to 5 minutes; you want a hot, 2 to 3 Mississippi fire. When ready to cook, brush and oil the gridiron. Place the chicken breasts on the hot grate. They will be done after cooking 4 to 6 minutes per side.

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From cosmopolitancurrymania.com


COFFEE ROASTED CHICKEN - THE BEST DRESSED CHICKEN
Place chicken in to a large bowl then pour marinade over chicken. Rub marinade over the entire chicken as well as place some into the cavity of and under the skin. Cover and set in the fridge for an hour to overnight. Slow roast the chicken at 250 F in the oven for 3 hours, uncovered. After an hour or so, tilt the chicken to let accumulated ...
From bestdressedchicken.com


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