PAT'S BEER CAN GRILLED CHICKEN
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the chicken rub: In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months.
- For the chicken: Preheat your grill to medium-high heat.
- Rub the chicken and its cavity down with the vegetable oil. Season the chicken with rub mixture, remembering to season the cavity. Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover. Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165 degrees F. Once cooked, cover loosely with foil and let rest for 10 minutes before carving.
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 LIME GRILLED CHICKEN
Grilled chicken with a combination of beer, lime juice and spices. It's just amazing!
Provided by Lauren
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 54m
Yield 4
Number Of Ingredients 7
Steps:
- In a bowl, mix the lime juice, beer, honey, garlic, cilantro, and salt and pepper until the honey dissolves. Pour the mixture over the chicken, cover and marinate for 30 minutes.
- Preheat an outdoor grill for medium heat and lightly oil grate.
- Remove chicken from marinade and shake off excess; discard remaining marinade. Grill chicken until tender and juices run clear, about 7 minutes per side.
Nutrition Facts : Calories 181.9 calories, Carbohydrate 7 g, Cholesterol 67.2 mg, Fat 2.9 g, Fiber 0.5 g, Protein 25.2 g, SaturatedFat 0.8 g, Sodium 63.3 mg, Sugar 1.8 g
CLAY'S GRILLED BEER CAN CHICKEN
I'll keep this brief. This is the best grilled beer can chicken you will ever make.
Provided by Clayton Ballerine
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Combine onion powder, salt, smoked paprika, cumin, cayenne pepper, garlic powder, oregano, thyme, and brown sugar in a small resealable plastic bag and shake the bag to mix the spices. Pour spice mix into a small bowl.
- Make 2 cuts in the chicken skin, on front and back of chicken; insert your hand underneath the skin in front and back and loosen and separate skin without tearing it. Rub the chicken skin and cavity with vegetable oil, and rub the spice rub over the chicken skin, inside the cavity, and beneath the loosened skin.
- Preheat grill for medium heat.
- Place the beer can on the preheated grill and sit the chicken onto the beer can. Grill until chicken is thoroughly browned, the juices run clear, and an instant-read meat thermometer inserted into the breast, not touching bone, reads at least 165 degrees F (75 degrees C), 1 to 1 1/2 hours.
Nutrition Facts : Calories 428.7 calories, Carbohydrate 4.5 g, Cholesterol 129.3 mg, Fat 25.5 g, Fiber 0.7 g, Protein 41.5 g, SaturatedFat 6.8 g, Sodium 1290.6 mg, Sugar 1.3 g
GRILLED GINGER-BEER CHICKEN
Provided by Food Network Kitchen
Time 2h20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Rinse the chicken and pat dry. Toss the ginger with 2 tablespoons salt and 1 teaspoon pepper. Sprinkle half of the mixture on the chicken; reserve the rest. Refrigerate the chicken, uncovered, at least 2 hours.
- Meanwhile, make the sauce: Pour the ginger beer into a wide skillet; cover and bring to a boil. Uncover and cook over high heat until reduced by half, about 30 minutes. Remove from the heat, add the tea bags and steep 10 minutes; discard the tea bags. Add the onion, tomatoes, mustard, Worcestershire sauce, brown sugar and thyme. Return to high heat and cook, stirring occasionally, until thick, about 50 minutes, using a potato masher to crush the tomatoes during the last 5 minutes. Remove the thyme. Set aside half of the sauce for serving.
- Bring the chicken to room temperature about 30 minutes before grilling. Preheat a grill to medium with indirect heat: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half of the burners.
- Brush the chicken with some of the butter and sprinkle with some of the remaining ground ginger mixture. Place skin-side up on the cooler side of the grill; cover and cook until it starts browning, about 18 minutes, basting with more butter and sprinkling with more ground ginger mixture halfway through. Brush the chicken with a thick layer of sauce. Cover and cook until a thermometer inserted into the thickest part registers 160 degrees F, about 20 minutes, basting with more sauce halfway through.
- Brush the chicken with more butter, then turn skin-side down and place on the hotter side of the grill (over direct heat). Cook, uncovered, until marked, about 2 minutes. Rotate the chicken to make crisscross grill marks and cook 2 more minutes. Transfer to a board and let rest about 10 minutes. Season with salt and serve with the reserved sauce.
GRILLED CHICKEN WITH ROOT BEER BARBECUE SAUCE
Categories Chicken Fourth of July Summer Grill/Barbecue Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 12
Steps:
- Mix first 5 ingredients in small bowl. Reserve 4 teaspoons spice mixture for mop mixture. Rub remaining spice mixture all over chicken halves. Refrigerate chicken 1 hour.
- Mix 1 cup water, vinegar, Worcestershire sauce, and reserved 4 teaspoons spice mixture in medium bowl to blend for mop mixture.
- Place 1 handful of torn newspaper in bottom of charcoal chimney. Top newspaper with 30 charcoal briquettes. Remove top rack from barbecue; place chimney on bottom rack. Light newspaper and let charcoal burn until ash on briquettes is gray, about 30 minutes. Open 1 bottom barbecue vent. Turn out hot charcoal onto 1 side of bottom rack. Using metal spatula, spread charcoal to cover approximately 1/3 of rack. Scatter 1 cup drained wood chips over coals (using too many wet chips may douse the fire). Fill foil loaf pan halfway with water and place on bottom rack opposite coals.
- Return top rack to barbecue. Arrange chicken halves, skin side up, on top rack above loaf pan (not above charcoal). Cover barbecue with lid, positioning top vent directly over chickens. Place stem of candy thermometer through top vent, with gauge on outside of lid and tip near chickens (thermometer should not touch chickens or rack); leave thermometer in place during cooking. Use top and bottom barbecue vents to maintain temperature between 275°F and 325°F, opening vents wider to increase heat and closing to decrease heat. Keep any other vents closed. Check temperature every 10 minutes.
- Grill chickens until almost cooked through, brushing with mop mixture every 15 minutes, about 1 hour 25 minutes. After 15 minutes, use technique described above to light an additional 15 charcoal briquettes in chimney set atop nonflammable surface.
- If temperature of barbecue falls below 275°F, use oven mitts to lift off top rack with chickens; place rack with chickens on nonflammable surface. Using tongs, add hot gray charcoal briquettes from chimney to bottom rack. Scatter remaining 1 cup drained wood chips over charcoal. Reposition top rack on barbecue, placing chickens above loaf pan. Cover with lid. Brush chickens with some Root Beer Barbecue Sauce and continue grilling until meat thermometer inserted into thighs registers 180°F, about 6 minutes longer. Using tongs, move chickens directly over fire. Grill until sauce sizzles and browns, about 2 minutes. Cut chicken into quarters. Serve, passing remaining Root Beer Barbecue Sauce separately.
GRILLED BEER-BRINED WHOLE CHICKEN
The results are so juicy and flavorful, you may never grill an un-brined chicken again!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h20m
Yield 4
Number Of Ingredients 6
Steps:
- To make brine, in 3-quart saucepan, mix salt, sugar and chili powder. Stir in 1 1/2 cups of the water. Heat to boiling over medium heat, stirring frequently. Reduce heat to medium-low; cook 2 to 4 minutes, stirring frequently, until most of salt is dissolved. Remove from heat. Stir in remaining 3 cups water and the beer. Cool, stirring occasionally, until room temperature and all salt is dissolved, about 20 minutes.
- Remove and discard neck and giblets from chicken. Rinse chicken with cold water. Place chicken in large resealable food-storage plastic bag. Add brine. Squeeze bag to remove excess air, bringing brine up around chicken to cover; seal bag. Set bag in medium bowl; refrigerate 5 to 6 hours to marinate.
- Heat gas or charcoal grill for indirect grilling as directed in owner's manual. Remove chicken from brine; discard brine. Insert meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Place chicken over unheated area on grill; cover grill. Cook with medium heat 1 1/4 to 1 3/4 hours or until thermometer reads 180°F and legs move easily when lifted or twisted.
Nutrition Facts : Calories 290, Carbohydrate 3 g, Cholesterol 135 mg, Fat 2, Fiber 0 g, Protein 45 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1910 mg, Sugar 2 g, TransFat 0 g
GRILLED BEER-CAN CHICKEN WITH SPICY CHILI RUB
Amazing but true, propping an intensely seasoned chicken atop a can filled with beer, then grilling, produces a remarkably moist and flavorful bird.
Provided by Betty Crocker Kitchens
Categories Entree
Yield 4
Number Of Ingredients 10
Steps:
- Heat gas or charcoal grill for indirect cooking as directed by manufacturer (see Cook's Note). Remove and discard neck and giblets from chicken cavity. Rinse chicken with cold water; pat dry with paper towels.
- In small bowl, combine all remaining ingredients except beer; mix well. Rub mixture on inside and over outside of chicken, using all of mixture.
- Open beer can; with can opener, make several other openings in top. Measure out 2/3 cup beer; discard or reserve for another use. Spray outside of half-full can of beer with nonstick cooking spray; place in ungreased shallow roasting pan. Carefully place chicken cavity over can, pushing until chicken balances in pan.
- When grill is heated, using tongs and pancake turner, remove chicken and can from pan; place on grill directly over drip pan, making sure chicken is balanced. Cover grill; cook 1 1/4 to 1 1/2 hours or until chicken juices run clear and thermometer inserted in thickest part of thigh registers 180°F.
- With thick hot pads and tongs, carefully remove chicken and can from grill; place in clean baking pan or on serving platter. Twist can to remove from chicken; discard can. Let chicken stand 5 minutes before carving.
Nutrition Facts : Calories 425, Carbohydrate 5 g, Cholesterol 150 mg, Fat 1/2, Fiber 0 g, Protein 47 g, SaturatedFat 7 g, ServingSize 1/4 of Recipe, Sodium 490 mg, Sugar 3 g
GRILLED TERIYAKI BEER CHICKEN
Yummy and delish!!!!
Provided by JOVICAT22
Categories Main Dish Recipes Chicken Chicken Teriyaki Recipes
Time 1h35m
Yield 10
Number Of Ingredients 9
Steps:
- Stir the beer, brown sugar, kosher salt, paprika, black pepper, cayenne pepper, and teriyaki marinade together in a bowl.
- Rub the chicken legs thoroughly with the vegetable oil. Poke several holes in the flesh of the chicken legs with a fork; arrange in a single layer in a glass dish. Pour the marinade over the chicken legs; marinate in refrigerator for 1 hour.
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Remove the chicken from the marinade and shake off any excess liquid. Discard remaining marinade.
- Grill the chicken legs on the preheated grill until no longer pink at the bone and the juices run clear, turning one-quarter turn every 5 minutes, 20 to 25 minutes total. An instant-read thermometer inserted into the thickest part of the leg, near the bone should read 180 degrees F (82 degrees C).
Nutrition Facts : Calories 411.8 calories, Carbohydrate 13.5 g, Cholesterol 143 mg, Fat 18.7 g, Fiber 1.4 g, Protein 43.5 g, SaturatedFat 4.4 g, Sodium 3524.1 mg, Sugar 9.7 g
PAT'S BEER CAN GRILLED CHICKEN
Make and share this Pat's Beer Can Grilled Chicken recipe from Food.com.
Provided by ElizabethKnicely
Categories Whole Chicken
Time 1h50m
Yield 1 whole chicken, 4 serving(s)
Number Of Ingredients 12
Steps:
- FOR THE CHICKEN RUB:.
- In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months.
- FOR THE CHICKEN:.
- Preheat your grill to medium-high heat.
- Rub the chicken and its cavity down with the vegetable oil. Season the chicken with rub mixture, remember to season the cavity. Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover. Cook the chicken in the center of the hot grill and cover. Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165°F Once cooked, cover loosely with foil and let rest for 10 minutes before carving.
Nutrition Facts : Calories 713.7, Fat 47.6, SaturatedFat 13.5, Cholesterol 213.9, Sodium 3700.4, Carbohydrate 11.8, Fiber 3.1, Sugar 0.8, Protein 52.4
GRILLED BEER CHICKEN
This is a chicken recipe from ranch hand trail cooks. The 'garlic on the coals' trick will probably bring your neighbors over, so beware, and cook plenty!!
Provided by Tom Bartlett
Categories Meat and Poultry Recipes Chicken
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- 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 chicken skin is starting 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.
Nutrition Facts : Calories 987.9 calories, Carbohydrate 9.5 g, Cholesterol 316.4 mg, Fat 74.3 g, Fiber 0.4 g, Protein 64.7 g, SaturatedFat 29.3 g, Sodium 463.8 mg, Sugar 1 g
GRILLED BEER-BRINED CHICKEN
If you never liked the texture of a brined turkey or chicken before, this recipe will change your mind! The flavor and juiciness of this chicken is incredible! It has quickly become my families favorite and I don't want to grill or bake our chicken without brining again. Even though in this post I didn't sauce the chicken with...
Provided by Penny Day
Categories Chicken
Time 1h45m
Number Of Ingredients 11
Steps:
- 1. In a 6 to 8 quart container or stockpot, mix water, kosher salt and brown sugar until salt and sugar have dissolved. Stir in the beer. Add the chicken. Cover and refrigerate at least 8 hours but no longer than 24 hours.
- 2. Remove the chicken from the brine and rinse thoroughly under cool running water and pat dry with paper towels. Place the chicken on a paper towel lined baking tray and refrigerate uncovered for 1 hour to dry. While the chicken is drying mix together the seasoning blend; set aside.
- 3. Heat gas grill to medium-low temperature. Sprinkle seasoning on the chicken and place on the grill skin side down. Cover grill and cook 15 minutes.
- 4. Turn chicken over; cover grill and cook 20 to 30 minutes longer. Cook until juices of the chicken run clear (170 degrees for breasts; 180 degrees for leg quarters).
GRILLED CHICKEN WITH ROOT BEER SAUCE
Root beer is the secret ingredient to make this sweet and tangy grilled chicken. Preparation time includes one hour for marinating the chicken. Adjust yours accordingly.
Provided by BearsFanJeff
Categories Chicken Breast
Time 1h40m
Yield 2 1/2 cups sauce, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Place the chicken breasts into gallon-sized storage bags.
- Combine all ingredients from the root beer through the salt. Mix thoroughly.
- Reserve 1 cup of the root beer sauce for basting.
- Pour the remaining sauce over the ckicken. Marinade in the refrigerator for an hour or more.
- Grill around medium hot coals or over medium heat on a gas grill for about 20 minutes, depending on the thickness of the chicken breasts.
- Turn frequently and baste with the root beer sauce to form a nicely carmelized coating.
- Serve and enjoy!
Nutrition Facts : Calories 569.7, Fat 33.2, SaturatedFat 5.1, Cholesterol 145.3, Sodium 1315, Carbohydrate 17.3, Fiber 0.6, Sugar 14.4, Protein 49.1
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 CHICKEN
This chicken is fantastic! I have an indoor grill that I use in the winter season, and I make this chicken quite often....don't forget to marinade the chicken before grilling, as it won't have the same flavour. Note: prep time, does not include marinating the chicken.
Provided by Kittencalrecipezazz
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine butter, beer, lemon juice, garlic and lemon pepper.
- Pour over chicken pieces, and cover; store in refrigerater 4-6 hours to marinate.
- On a grill, barbecue pieces, brushing sauce over chicken as you turn them.
- Grill about 15-20 mins per side.
GRILLED BEER-BRINED CHICKEN
Brining chicken offers the ultimate in moistness and flavor of grilled chicken.
Provided 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
GRILLED BEER-CAN CHICKEN WITH SPICY CHILI RUB
Amazing but true, propping an intensely seasoned chicken atop a can filled with beer, then grilling, produces a remarkably moist and flavorful bird.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Heat gas or charcoal grill for indirect cooking as directed by manufacturer (see Cook's Note). Remove and discard neck and giblets from chicken cavity. Rinse chicken with cold water; pat dry with paper towels.
- In small bowl, combine all remaining ingredients except beer; mix well. Rub mixture on inside and over outside of chicken, using all of mixture.
- Open beer can; with can opener, make several other openings in top. Measure out 2/3 cup beer; discard or reserve for another use. Spray outside of half-full can of beer with nonstick cooking spray; place in ungreased shallow roasting pan. Carefully place chicken cavity over can, pushing until chicken balances in pan.
- When grill is heated, using tongs and pancake turner, remove chicken and can from pan; place on grill directly over drip pan, making sure chicken is balanced. Cover grill; cook 1 1/4 to 1 1/2 hours or until chicken juices run clear and thermometer inserted in thickest part of thigh registers 180°F.
- With thick hot pads and tongs, carefully remove chicken and can from grill; place in clean baking pan or on serving platter. Twist can to remove from chicken; discard can. Let chicken stand 5 minutes before carving.
BEER & BBQ-MARINATED GRILLED CHICKEN WINGS
These grilled chicken wings are a party waiting to happen. Not surprising, given that the marinade starts with a bottle each of beer and BBQ sauce!
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 32 servings
Number Of Ingredients 7
Steps:
- Mix 1 cup barbecue sauce with next 5 ingredients until blended; pour over chicken in large bowl; toss to evenly coat chicken. Refrigerate 30 min. to marinate.
- Heat grill to medium-high heat. Remove chicken from marinade; discard marinade.
- Grill chicken 20 min. or until done, turning occasionally and brushing with remaining barbecue sauce for the last 10 min.
Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 150 mg, Carbohydrate 5 g, Fiber 0 g, Sugar 4 g, Protein 8 g
LEFTOVER GRILLED ROASTED BEER BUTT CHICKEN SOUP
Well the day before I tore off the half of my front porch and stopped so I roast the chicken in the ceramic grill I have. I had used a Creole butter injection in the chicken. Well it turned out great as the norm. Well the next night I had just got done with the other half of the porch and it was late and I'm too far from town to...
Provided by Rick Pottorf
Categories Cream Soups
Time 45m
Number Of Ingredients 7
Steps:
- 1. Cube the potatoes and pull off the chicken meat off the bones and cube up while water for the noodles is working up to a boil.
- 2. When the water gets to a boil add the noodles and potatoes to the pot. Bring back to a boil for 7 minutes
- 3. Drain water off water from noodles and potatoes in colander and put noodles and potatoes back in pot.
- 4. Add the chicken broth, cream of chicken soup, mixed veggies and bring to a simmer for 15 to 20 minutes. Stir occasionally or noodles will stick to the bottom.
- 5. Salt and pepper to taste.
- 6. Serve with grill cheese or crackers or whatever you like. Hope you like it. I did. ( you can use any kind of chicken that you have. It ought to work).
BEER LIME GRILLED CHICKEN
Number Of Ingredients 1
Steps:
- In a bowl, mix the lime juice, beer, honey, garlic, cilantro, and salt and pepper until the honey dissolves. Pour the mixture over the chicken, cover and marinate for 30 minutes.
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