Rootbeerchicken Recipes

SLOW COOKER ROOT BEER CHICKEN

Steps:

• Add the chicken to the slow cooker.
• Sprinkle over the oregano, garlic powder, onion powder, and cayenne over the chicken
• Pour over the barbecue sauce,
• Pour over the root beer.
• Cover and cook on low for 7 hours.
• Shred chicken with 2 forks and serve over buns or rice.

ROOT BEER GLAZED CHICKEN

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.

CHICKEN BREAST FILLETS IN ROOT BEER MARINADE

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.

SLOW COOKER ROOT BEER CHICKEN WINGS RECIPE BY TASTY

Steps:

• Season chicken wings with salt and pepper.
• Spray your slow cooker pot with cooking spray, add chicken wings, bbq sauce and root beer. Cover, cook on low for 4 hours.
• Remove wings from slow cooker, place on parchment lined tray. Brush more bbq sauce onto wings, sprinkle on some brown sugar. Place under broiler for 8 -10 minutes.
• Enjoy!

BEER CAN CHICKEN

Steps:

• Preheat an outdoor grill for medium-high heat, about 375 degrees F (190 degrees C). Mix the brown sugar, chili powder, paprika, dry mustard, salt, and ground black pepper in a small bowl. Place the half-full can of beer in the center of a plate.
• Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the can of beer with the legs on the bottom; keep upright. Sprinkle 1 teaspoon of the seasoning mix into the top cavity of the chicken. The beer may foam up when the seasonings fall inside the can. Rub the remaining seasoning mix over the entire surface of the chicken.
• Place the chicken, standing on the can, directly on the preheated grill. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the grill and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

HOW TO COOK AN OVEN-ROASTED BEER CAN CHICKEN

Steps:

• Wet Rub: Mix all together the olive oil, thyme, rosemary, sage, a bit of salt and pepper; and garlic. Rub all over the chicken.
• Dry Rub: Mix all together the paprika, kosher salt, pepper onion salt, pepper, white sugar and brown sugar. Rub the chicken with a bit of olive oil and then coat the chicken with the dry rub.
• Preheat your oven to 375 or 190.6°C You may have to remove the second rack in your oven and move the other rack lower, so that the chicken will fit in while standing upright.
• In a large bowl, apply your rub of choice all over the chicken. Rub under the wings, legs, and even inside of cavities. Leave the chicken in the bowl until you are ready to place it on your can.
• Place the can on a baking sheet or oven-safe griddle. Place the chicken over the can. Open the rear cavity of the chicken and carefully place it over the can, so only about an inch of the can is showing.
• Place the chicken in the oven and roast to an internal temperature of 165 or 73.9°C Depending on the size of your chicken, this can take about 75-90 minutes or so. Once the chicken has reached the appropriate internal temperature, let it rest for about 10-15 minutes before serving.

ROOT BEER CHICKEN

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.

TANGY ROOT BEER CAN CHICKEN

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

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.