Root Beer Oven Fried Chicken Recipes

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ROOT BEER GLAZED CHICKEN



Root Beer Glazed Chicken image

My husband made some tweaks from the original recipe to suit our tastes and it was fabulous. Our 18 month-old son even loves this chicken recipe! It's the perfect way for me to get out of cooking for a night. -Stacy Kolojay, Streator, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

4 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons canola oil
1 cup root beer
1/2 cup packed brown sugar
1/4 cup ketchup
4 teaspoons Dijon mustard
2 teaspoons grated lemon zest

Steps:

  • Flatten chicken breasts slightly. In a large skillet, cook chicken in oil for 4-6 minutes on each side or until a thermometer reads 170°. Remove and keep warm., Stir the root beer, brown sugar, ketchup, mustard and lemon zest into the skillet. Bring to a boil. Cook and stir for 6-8 minutes or until thickened. Return chicken to skillet; heat through.

Nutrition Facts :

CHICKEN BREAST FILLETS IN ROOT BEER MARINADE



Chicken Breast Fillets in Root Beer Marinade image

Provided by Food Network

Categories     main-dish

Time 22m

Yield 6 servings

Number Of Ingredients 9

6 (5-ounce) boneless chicken breast fillets
1 cup olive oil
1 cup white wine
1/2 cup chopped shallots
1 tablespoon dry minced garlic
1 tablespoon salt
1 teaspoon black pepper
2 ounces root beer
French fries, for serving

Steps:

  • Combine all of the ingredients for the marinade and add the chicken breasts. Marinate for approximately 2 hours in the refrigerator.
  • Preheat a grill. Remove the chicken from the marinade and place on the grill. Grill until cooked through, about 5 minutes per side.
  • To serve, place on a bun or plain bread and serve with French fries and a mug of root beer.

ROOT BEER CHICKEN



Root Beer Chicken image

Make and share this Root Beer Chicken recipe from Food.com.

Provided by looneytunesfan

Categories     Chicken Breast

Time 1h45m

Yield 3-4 serving(s)

Number Of Ingredients 11

1 (3 lb) chicken, cut into 8 pieces
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup root beer
1 cup ketchup
1/4 cup fresh lemon juice
3 tablespoons Worcestershire sauce
3 tablespoons light brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Steps:

  • Preheat the oven to 350°F Coat a 9" x 13" baking dish with nonstick cooking spray.
  • Place the chicken pieces in the baking dish. Season with the salt and pepper. Bake for 45 to 50 minutes, or until no pink remains in the chicken and the juices run clear.
  • In a medium saucepan, combine the remaining ingredients; mix well and bring to a boil over medium heat, stirring occasionally. Reduce the heat to medium-low and simmer for 20 minutes until reduced by half.
  • Preheat the grill to medium heat. Coat the chicken with the sauce and grill for 5 minutes per side, basting frequently with the remaining sauce. Serve with the remaining sauce for dipping.

Nutrition Facts : Calories 1161.2, Fat 68.6, SaturatedFat 19.6, Cholesterol 340.2, Sodium 1584.6, Carbohydrate 48.1, Fiber 0.5, Sugar 42.6, Protein 86

TANGY ROOT BEER CAN CHICKEN



Tangy Root Beer Can Chicken image

Sub out the beer bottle for a root beer can in this kid-friendly take on the clever chicken cooking technique. The complicated flavors of root beer (from the iconic sassafrass base to hints of molasses, licorice and clove) combine well with vinegar and Dijon mustard to render the chicken tangy, sweet and incredibly juicy.

Provided by Leah Brickley

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 9

2 teaspoons soy sauce
3 thick slices ginger
Kosher salt and freshly ground black pepper
1 tablespoon fresh lemon juice
One 3- to 4-pound chicken, giblets removed
Two 12-ounce cans root beer
2 tablespoons white wine vinegar
2 tablespoons molasses
2 tablespoons Dijon mustard

Steps:

  • Combine 1 can of the root beer, the vinegar, molasses, mustard, soy sauce, ginger slices, 1/4 teaspoon salt, and a few grinds of pepper in a small saucepan. Bring to a simmer over medium heat; adjust the heat and simmer until the mixture is syrupy and coats the back of a spoon, 15 to 20 minutes. Remove the ginger and whisk in the lemon juice. Let cool to room temperature. (The glaze can be made a day ahead.)
  • Preheat the grill. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter full of lit and ashed over charcoal brickets to one side of the grill. Set up a drip pan on the other side to avoid flare-ups.
  • Meanwhile, pat the chicken dry inside and out with paper towels, then season inside and out with salt and pepper.
  • Pour out about a 1/4 cup of the root beer from the second can. Place the large opening of the chicken right over the can (the can should be well inside the cavity of the bird), making sure that the legs are positioned straight out. Tuck the wings behind the back of the chicken. Carefully place the chicken over the indirect-heat spot on the grill, balancing it on its two legs and the root beer can like a tripod. Cover the grill and cook until the chicken is golden and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F., 45 to 50 minutes with the grill heat maintained at around 350 degrees F. Uncover the grill and brush the chicken all over with about one-third of the root beer glaze. Cover and continue to cook until the chicken is nicely browned and registers 170 degrees F. at the thickest part of the thigh, 10 to 15 minutes more.
  • Carefully remove the chicken from the grill with the can still inside. Let chicken rest for about 15 minutes. With the chicken still on the can, use a pair of kitchen shears to cut down either side of the backbone and remove. Remove the chicken from the can and carve as desired. Serve with the remaining root beer glaze on the side.
  • Oven method: Position an oven rack in the bottom third of the oven and preheat to 450 degrees F. Put the chicken-on-a-can on a baking sheet, balancing on its two legs and the can like a tripod, and transfer to the oven. Turn the temperature down to 375 degrees F. Roast until the chicken is golden and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F., 45 to 50 minutes. Brush the chicken all over with about one-third of the root beer glaze. Continue to roast until the chicken is nicely browned and registers 170 degrees F. at the thickest part of the thigh, 10 to 15 minutes more.
  • Carefully remove the chicken from the oven with the can still inside. Let chicken rest for about 15 minutes. With the chicken still on the can, use a pair of kitchen shears to cut down either side of the backbone and remove. Remove the chicken from the can and carve as desired. Serve with the remaining root beer glaze on the side.

SLOW COOKER ROOT BEER CHICKEN SANDWICHES



Slow Cooker Root Beer Chicken Sandwiches image

This chicken makes for deliciously easy BBQ sandwiches! The root beer gives it a touch of sweetness. Use your favorite BBQ sauce, and top your sandwich however you'd like.

Provided by Rebekah Rose Hills

Categories     Chicken Sandwiches

Time 8h15m

Yield 8

Number Of Ingredients 4

3 pounds skinless, boneless chicken thighs
1 (12 fluid ounce) can or bottle root beer
1 (18 ounce) bottle barbeque sauce (such as Sweet Baby Ray's®), or more to taste
8 (2 ounce) hamburger buns, split

Steps:

  • Place chicken inside a slow cooker and pour the root beer over the meat. Cook on Low until meat easily shreds, 6 to 8 hours.
  • Drain off the cooking liquid and use meat claws, two forks, or a large spoon to break the meat apart. Stir in barbeque sauce. Keep warm in the slow cooker until ready to serve.
  • Place meat onto hamburger buns and serve drizzled with more barbeque sauce if desired.

Nutrition Facts : Calories 618.6 calories, Carbohydrate 53.4 g, Cholesterol 143 mg, Fat 28.8 g, Fiber 1.8 g, Protein 33.7 g, SaturatedFat 8 g, Sodium 1126 mg

OVEN-FRIED CHICKEN WITH BEER AND BUTTERMILK



Oven-Fried Chicken With Beer and Buttermilk image

Make and share this Oven-Fried Chicken With Beer and Buttermilk recipe from Food.com.

Provided by SLColman

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup lager beer
1 cup buttermilk
1 cup assorted herbs, such as parsley, oregano, marjoram, rosemary, chives and basil, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 (3 -4 lb) roasting chickens, quartered
2 cups dried breadcrumbs

Steps:

  • In large, shallow dish, whisk together lager beer, buttermilk, 1/2 cup herbs, salt and pepper. Add chicken to dish, turning to coat all sides. Cover and refrigerate for at least 2 hours or up to 24 hours. Turn chicken occasionally as it marinates.
  • Preheat oven to 400 degrees. Cover a large sheet pan with parchment paper or coat with cooking spray.
  • In shallow dish, place bread crumbs and remaining 1/2 cup of herbs. Stir to distribute herbs evenly.
  • Remove chicken from marinade and drain. Dip each piece of chicken in the crumbs, rolling to coat all sides thoroughly. Place chicken pieces on sheet pan, leaving space between each piece.
  • Bake 45 minutes to 1 hour, or until chicken is golden brown on top and cooked through. Baking time will depend on size of chicken pieces. To test for doneness, insert a meat thermometer into the thickest part of the meat. The chicken is done when the temperature registers 160 degrees.
  • Serve chicken hot, room temperature or cold.

Nutrition Facts : Calories 738.7, Fat 38.2, SaturatedFat 10.9, Cholesterol 162.9, Sodium 1192.8, Carbohydrate 44.1, Fiber 2.5, Sugar 6.3, Protein 47.2

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