beer-can-chicken-recipe-grilled-beer-can-chicken
Beer Can Chicken Recipe: Grilled Beer Can Chicken
This is an easy way to create a tasty chicken dish. All it
takes is a can of beer and some spices you have around the
house.
1 ( 3 pound) chicken, split in half lengthwise
Garlic powder to taste
Ground black pepper to taste
1 pinch seasoned salt
1 ( 12 oz.) can or bottle beer
1/2 cup butter
2 tablespoons garlic powder
1 tablespoon seasoned pepper
Directions
Preheat grill for high heat.
In a microwave safe bowl, combine the beer, butter, 1
tablespoon garlic powder and seasoned pepper. Heat in the
microwave for 2 minutes, or until butter is melted and
mixture is hot. Set aside.
Season chicken generously with the garlic powder, ground
black pepper and seasoned salt to taste.
Brush the grilling surface with oil. Place chicken onto the
grill bone side down. Close the lid, and cook for about 45
minutes, or until the skin of the chicken starts to blister.
Turn the chicken over, so it is bone side up. They will be
black and charred, but the chicken meat will be fine.
Pierce the membrane of the bone with a fork, and ladle some
of the beer mixture into the ?cup? formed by the bones.
Throw a teaspoon or so of garlic powder on the coals. Close
the lid and seal the vents.
Repeat ladling the beer mixture into the chicken, and
throwing garlic powder onto the coals every 5 minutes, until
the mixture is gone. The chicken should be tender and juices
should run clear.
=> Blackened Chicken Recipe: Classic Blackened Chicken
The key to this recipe is searing in the spices before
baking in the oven. Chicken should be blackened on the
outside and tender on the inside.
1/2 teaspoon paprika
1/8 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried thyme
1/8 teaspoon ground white pepper
1/8 teaspoon onion powder
2 skinless, boneless chicken breast halves
Directions
Preheat oven to 350 degrees. Lightly grease a baking sheet.
Heat a cast iron skillet over high heat for 5 minutes until
it is smoking hot.
In a bowl, mix together the paprika, salt, cayenne, cumin,
thyme, white pepper, and onion powder.
Oil the chicken breasts with cooking spray on both sides,
then coat the chicken breasts evenly with the spice mixture.
Place the chicken in the hot pan, and cook for 1 minute.
Turn, and cook 1 minute on the other side. Place the chicken
breasts on the prepared baking sheet.
Bake for 5 minutes or until chicken is no longer pink in the
center and the juices run clear.
=> Chicken and Dumplings Recipe: Easy Chicken and Dumplings
Need to make dinner in a hurry? Whip up this creamy chicken
dish in 30 minutes.
6 boneless chicken thighs
2 ( 10.75 oz.) cans condensed cream of celery soup
Salt and pepper to taste
1 ( 12 oz.) package refrigerated biscuit dough
Directions
In a large pot over high heat, combine the chicken with
enough water to cover, and boil for 15 to 20 minutes. Drain
some of the water from the pot, reserving 3 cups in the pot.
Remove chicken and allow it to cool, then pull it apart into
bite size pieces; return to pot.
Reduce heat to medium, and add the cans of condensed soup.
Season with salt and pepper.
Pull the biscuit dough into pieces, and add to the soup.
Simmer over medium heat for 7 to 8 minutes, or until the
dough is cooked through.
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This article features recipes for Grilled Beer Can Chicken,
Classic Blackened Chicken and Easy Chicken and Dumplings.