BEER CAN CHICKEN
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
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 IN BEER, JAMAICAN " RED STRIPE "
From "Jamaica run-dung" By Teresa E. Cleary I haven't tried this one yet but I think another aromatic or two, garlic, ginger, lemon grass, or basil might be a good addition.
Provided by PalauanPancake
Categories Whole Chicken
Time 1h10m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Brown chicken pieces in oil.
- After browning pour off excess oil, leaving two tablespoons in pan.
- Return chicken to pan, pour in coconut cream and beer, leave to simmer over a very low flame for about 30 minutes.
- Cut up onion and sweet pepper add to chicken and season with salt and pepper.
- Allow to simmer another 30 minutes or until chicken is tender and the liquid has been reduced to a gravy.
- If liquid dries out too quickly replenish with remaining beer in bottle.
Nutrition Facts : Calories 994.4, Fat 76.7, SaturatedFat 42.9, Cholesterol 207, Sodium 293.5, Carbohydrate 21.7, Fiber 5.7, Sugar 15.2, Protein 57.4
BEER CAN CHICKEN
You'll be proud to serve this stand-up chicken at any family gathering. Treated with a savory rub and then roasted over a beer can for added moisture, it's so tasty you'll want to call dibs on the leftovers! -Shirley Warren, Thiensville, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first 6 ingredients. Gently loosen skin from the chicken. Brush chicken with oil. Sprinkle 1 teaspoon spice mixture into cavity. Rub the remaining spice mixture over and under the skin. Place lemon slices in neck cavity. Tuck wing tips behind the back., Prepare grill for indirect heat, using a drip pan. Pour out half the beer, reserving for another use. Poke additional holes in top of the can with a can opener. Holding the chicken with legs pointed down, lower chicken over the can so it fills the body cavity., Place chicken over drip pan; grill, covered, over indirect medium heat until a thermometer reads 180° 1-1/4 to 1-1/2 hours. Remove chicken from grill; cover and let stand for 10 minutes. Remove chicken from can.
Nutrition Facts : Calories 415 calories, Fat 25g fat (6g saturated fat), Cholesterol 131mg cholesterol, Sodium 366mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 42g protein.
RED STRIPE CHICKEN
Make and share this Red Stripe Chicken recipe from Food.com.
Provided by Whitney
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Clean chicken (leave skins on).
- Combine scallions, thyme, garlic and pepper together in a blender or pound with a mallet until combined.
- Add mixed seasoning to chicken along with jerk seasoning and let sit for 15-20 minutes to marinate.
- Combine flour and baking powder together in a bowl.
- Add cooking oil to a hot skillet (medium fire).
- Coat chicken in flour mixture until fully covered.
- Add chicken pieces to hot oil (medium fire) turn chicken pieces until golden brown.Remove and set to cool.
- Sauce/Chicken dip.
- Mix together tomato paste, red stripe, brown sugar and browning in a bowl.
- Dip fried chicken in sauce until fully coated and serve.
Nutrition Facts : Calories 1012.5, Fat 58.5, SaturatedFat 12.3, Cholesterol 150, Sodium 1011.4, Carbohydrate 74.8, Fiber 5.9, Sugar 19.4, Protein 48.2
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