BEER-BRINED CHICKEN
Flavorful, moist and delicious! Those are the results you'll get with brining-give it a try. I found this recipe at Betty Crocker site. You can cook this in the oven as the directions state or cook it on the grill. Could even cook it using the beer-can chicken method on the grill or the oven, for even moister chicken.
Provided by diner524
Categories Whole Chicken
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Line 2-quart bowl or saucepan with 2-gallon resealable food-storage plastic bag. Add water, kosher salt and brown sugar; stir until salt and sugar are dissolved. Stir in beer. Add chicken. Tightly seal bag; refrigerate at least 8 hours but no longer than 24 hours.
- Line 13x9-inch pan with foil. Remove chicken from brine; rinse thoroughly under cool running water and pat dry with paper towels. Discard brine. Place chicken, breast side up, in pan. Refrigerate uncovered 1 hour to dry chicken skin. Meanwhile, in small bowl, mix all rub ingredients except oil; set aside.
- Heat oven to 375°F Brush oil over chicken. Sprinkle with seasoning mixture; rub into chicken skin. Bake 1 hour 15 minutes to 1 hour 30 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Let stand 15 minutes for easiest carving.
- Time-Saver Tip:
- You can skip the step of refrigerating the brined chicken 1 hour to dry the skin. This step results in a crispier skin, a technique used in Chinese cooking.
BEER-BRINED CHICKEN
Flavorful, moist and delicious! Those are the results you'll get with brining-give it a try.
Provided by Betty Crocker Kitchens
Categories Entree
Time 11h40m
Yield 6
Number Of Ingredients 11
Steps:
- Line 2-quart bowl or saucepan with 2-gallon resealable food-storage plastic bag. Add water, kosher salt and brown sugar; stir until salt and sugar are dissolved. Stir in beer. Add chicken. Tightly seal bag; refrigerate at least 8 hours but no longer than 24 hours.
- Line 13x9-inch pan with foil. Remove chicken from brine; rinse thoroughly under cool running water and pat dry with paper towels. Discard brine. Place chicken, breast side up, in pan. Refrigerate uncovered 1 hour to dry chicken skin. Meanwhile, in small bowl, mix all rub ingredients except oil; set aside.
- Heat oven to 375°F. Brush oil over chicken. Sprinkle with seasoning mixture; rub into chicken skin. Bake 1 hour 15 minutes to 1 hour 30 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Let stand 15 minutes for easiest carving.
Nutrition Facts : Calories 280, Carbohydrate 0 g, Cholesterol 85 mg, Fat 1, Fiber 0 g, Protein 27 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 0 g, TransFat 0 g
BARBECUE BEER CAN CHICKEN RECIPE BY TASTY
Here's what you need: brown sugar, onion powder, garlic powder, mustard powder, smoked paprika, pepper, dried tarragon, salt, whole chicken, beer, barbecue sauce
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, add the brown sugar, onion powder, garlic powder, mustard powder, smoked paprika, pepper, tarragon, and salt and stir to combine. Use half of the spice rub to season the entire chicken. Cover with plastic wrap and refrigerate for at least 2 hours or up to overnight.
- Preheat the grill to 350°F (190°C).
- Remove the chicken from the fridge and season with the remaining spice rub. our out half the can of beer. Place the half-filled can in the chicken cavity and stand it upright.
- Grill the chicken over indirect heat for 30-40 minutes. Baste the chicken with barbecue sauce and cook for another 10-15 minutes, until the internal temperature reaches 165°F (75°C).
- Remove chicken from the grill and let rest for 15 minutes before carving.
- Enjoy!
Nutrition Facts : Calories 1357 calories, Carbohydrate 33 grams, Fat 84 grams, Fiber 1 gram, Protein 97 grams, Sugar 23 grams
BBQ BEER CAN CHICKEN
I tried several beer can chicken recipes and changed the ingredients up until I found one the whole family loves!!
Provided by mark'n'karen
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h55m
Yield 8
Number Of Ingredients 9
Steps:
- Soak wood chips in water for at least 1 hour.
- Preheat an outdoor grill for indirect medium heat, about 350 degrees F (175 degrees C).
- Mix together dark brown sugar, kosher salt, paprika, ground black pepper, and cayenne pepper in a small bowl. Place two half full cans of beer on a baking sheet. Spoon 1 teaspoon seasoning mix into each can. Be careful, this will make the beer foam up and out of the can.
- Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Rub each chicken with 2 tablespoons vegetable oil. Rub the remaining seasoning mix over the entire chicken, inside and out. Fit each chicken over a can of beer with the legs on the bottom; keep upright.
- Drain the wood chips and place them with the coals or in an aluminum pan on or under the grill grate as directed by the grill's manual. Place the two chickens, standing on their cans directly on the grill. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 30 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 chickens from the grill and discard the beer cans. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Nutrition Facts : Calories 626.9 calories, Carbohydrate 22.8 g, Cholesterol 204.6 mg, Fat 33.2 g, Fiber 3.5 g, Protein 53 g, SaturatedFat 8.3 g, Sodium 5855.5 mg, Sugar 14.1 g
GRILLED BEER-BRINED CHICKEN
Make and share this Grilled Beer-Brined Chicken recipe from Food.com.
Provided by 1PugMom2
Categories Chicken
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Total Time: 30 minute In 6- to 8-quart noncorrosive (stainless steel, enamel-coated or plastic) container or stockpot, mix water, kosher salt and brown sugar, stirring until salt and sugar are dissolved.
- Stir in beer. Add chicken. Cover; refrigerate at least 8 hours but no longer than 24 hours.
- Line 15x10-inch pan with sides with foil. Remove chicken from brine; rinse thoroughly under cool running water and pat dry with paper towels. Discard brine. Place chicken in pan. Refrigerate uncovered 1 hour to dry chicken skin. Meanwhile, in small bowl, mix all rub ingredients except oil; set aside.
- Heat gas or charcoal grill for indirect cooking. Brush oil over chicken; sprinkle rub mixture over chicken. For two-burner gas grill, heat one burner to medium; place chicken on unheated side. For one-burner gas grill, place chicken on grill over low heat. For charcoal grill, move medium coals to edge of firebox; place chicken over drip pan. Cover grill; cook 15 minutes.
- Turn chicken over; cover grill and cook 20 to 30 minutes longer, turning occasionally, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks.
- Oven Directions: Make chicken as directed through step 3. Heat oven to 425°F Brush oil over chicken; sprinkle rub mixture over chicken. Bake 25 to 35 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).
- High Altitude (3500-6500 ft): In step 4, turn chicken over; cover grill and cook 25 to 35 minutes longer, turning occasionally.
GRILLED BEER-BRINED CHICKEN
Brining chicken offers the ultimate in moistness and flavor of grilled chicken.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10h
Yield 8
Number Of Ingredients 11
Steps:
- In 6- to 8-quart noncorrosive (stainless steel, enamel-coated or plastic) container or stockpot, mix water, kosher salt and brown sugar, stirring until salt and sugar are dissolved. Stir in beer. Add chicken. Cover; refrigerate at least 8 hours but no longer than 24 hours.
- Line 15x10-inch pan with sides with foil. Remove chicken from brine; rinse thoroughly under cool running water and pat dry with paper towels. Discard brine. Place chicken in pan. Refrigerate uncovered 1 hour to dry chicken skin. Meanwhile, in small bowl, mix all rub ingredients except oil; set aside.
- Heat gas or charcoal grill for indirect cooking. Brush oil over chicken; sprinkle rub mixture over chicken. For two-burner gas grill, heat one burner to medium; place chicken on unheated side. For one-burner gas grill, place chicken on grill over low heat. For charcoal grill, move medium coals to edge of firebox; place chicken over drip pan. Cover grill; cook 15 minutes.
- Turn chicken over; cover grill and cook 20 to 30 minutes longer, turning occasionally, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).
Nutrition Facts : Calories 380, Carbohydrate 0 g, Cholesterol 130 mg, Fat 1 1/2, Fiber 0 g, Protein 40 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 0 g, TransFat 1/2 g
BEER-BRINED ROAST CHICKEN
This recipe, from the chef Adrienne Cheatham of Red Rooster Harlem in New York, pairs a whole roast chicken, brined overnight in lager, with roasted potatoes, brussels sprouts, pearl onions and sage. The resulting bird is crisp-skinned, with juicy, flavorful meat.
Provided by The New York Times
Categories dinner, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Prepare the brine: In a large pot combine 8 cups water, the salt and the sugar and bring to a simmer over high heat, stirring to help dissolve the salt and sugar. Remove from heat and add garlic, leek, thyme, sage and shallots; let cool to room temperature.
- Place the chicken in a deep container large enough to hold it and the brine. Pour the cooled brine over the chicken. Pour in the 3 bottles of beer until the chicken is submerged; cover and refrigerate overnight.
- Prepare the chicken and vegetables: Heat oven to 350 degrees. Combine the brussels sprouts, potatoes, onions, chopped sage and lemon zest in a large bowl. Drizzle with oil and season with salt and pepper; toss to evenly coat.
- Remove the chicken from the brine and pat the skin dry with paper towels. Place about half of the vegetables in the bottom of a roasting pan or large sauté pan and set the chicken on top. Rub the butter evenly over the top of the chicken to coat. Pour the bottle of beer into the pan and arrange the sage sprigs in the pan around the chicken.
- Roast the chicken for 1 hour, basting every 20 minutes with the liquid in the pan.
- Increase the oven temperature to 400 degrees. Spread the remaining vegetables on a baking sheet and place on a low rack or the bottom of the oven. Cook until the chicken skin is golden brown and crisp and the vegetables are just tender and slightly charred, 20 to 30 more minutes, stirring the vegetables and basting the chicken once halfway through.
- Let the chicken rest for 10 minutes before carving. Plate chicken with a mix of roasted veggies and the vegetables from the pan. Spoon the reduced cooking liquid from the pan over the top.
Nutrition Facts : @context http, Calories 999, UnsaturatedFat 30 grams, Carbohydrate 81 grams, Fat 48 grams, Fiber 16 grams, Protein 51 grams, SaturatedFat 15 grams, Sodium 2040 milligrams, Sugar 30 grams, TransFat 0 grams
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- In a large deep bowl or stockpot, stir together the warm water, salt, and sugar until dissolved. Pour in the beer and top off with 3 3/4 cups of cold water. Place the chicken in the brine, adding more cold water if necessary to completely immerse the chicken. Refrigerate for at least 2 hours and up to 12 hours.
- In a small bowl, combine the paprika, mustard powder, chile powder, cumin, and black pepper. Rub this all over the chicken and then rub in the olive oil.
- While the chicken is cooking, in a medium bowl, mix all of the sauce ingredients together and season with salt. Divvy the sauce equally between 2 bowls. After 20 minutes of cooking time, begin to baste the chicken using one of the portions of sauce. Do so every 10 minutes.
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