Best Rachael Rays Grilled Beer Chicken With Potato Slabs Recipes

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RACHAEL RAY'S GRILLED BEER CHICKEN WITH POTATO SLABS



Rachael Ray's Grilled Beer Chicken With Potato Slabs image

Make and share this Rachael Ray's Grilled Beer Chicken With Potato Slabs recipe from Food.com.

Provided by Mom2Rose

Categories     Chicken Thigh & Leg

Time 1h

Yield 4 , 4 serving(s)

Number Of Ingredients 11

12 ounces beer, room temperature (can or bottle)
1/2 cup butter, melted and cooled
2 garlic cloves, smashed
1 tablespoon chili powder
1 tablespoon brown sugar
2 teaspoons salt, plus more
salt, for sprinkling
6 chicken drumsticks (about 1 1/2 pounds)
2 baking potatoes
olive oil, for drizzling
lime wedge, for serving

Steps:

  • In a resealable plastic bag, combine the beer, butter, garlic, chili powder, brown sugar and salt.
  • Add the drumsticks, seal the bag and let marinate while you proceed.
  • Preheat a grill or grill pan to high.
  • Microwave the potatoes on high until slightly softened, about 5 minutes.
  • Slice the potatoes lengthwise about 1/4-inch thick.
  • Drizzle both sides generously with olive oil.
  • Transfer the chicken and potatoes to the grill.
  • Grill the drumsticks, brushing with the beer marinade and turning occasionally, until the skin is golden and crisp and the juices run clear, 20 to 25 minutes
  • Meanwhile, grill the potatoes until grill marks appear, about 3 minutes on each side.
  • Transfer to a plate and sprinkle with salt.
  • Serve the chicken and potatoes with the lime wedges.

Nutrition Facts : Calories 498.2, Fat 32.9, SaturatedFat 17.3, Cholesterol 149.7, Sodium 1496.5, Carbohydrate 21.7, Fiber 1.9, Sugar 4.1, Protein 23.4

BEER-POACHED PULLED CHICKEN MOLE



Beer-Poached Pulled Chicken Mole image

Provided by Rachael Ray : Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 18

3 medium onions
8 boneless chicken thighs
1 Mexican-style beer (recommended: Negra Modela)
4 fresh bay leaves
3 ancho chilies, seeded and stemmed
1/4 cup sliced almonds
2 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
2 tablespoons golden raisins
1 red chile pepper, such as Fresno or Holland
2 small stems fresh oregano or marjoram, finely chopped
1 tablespoon cumin
2 tablespoons unsweetened Mexican cocoa powder
Pinch cinnamon
Kosher salt and freshly ground black pepper
1 (15-ounce) can fire-roasted crushed tomatoes
Small corn or flour tortillas, warmed to package directions, for serving
Toasted pepitas, for garnish

Steps:

  • Quarter one of the onions and place in a large pot with the chicken, beer, and 2 bay leaves. Add just enough water to come up to the top of the chicken pieces. Bring to a low boil over medium-high heat, and then lower the heat and simmer until cooked through, 12 to 15 minutes. Remove the chicken from the hot liquid to a bowl and shred the meat with forks. Strain and reserve the stock.
  • Meanwhile, in a small pot, cover the anchos with just enough water to cover and simmer to reconstitute, 8 to 10 minutes. Add the anchos to a food processor bowl, reserving the cooking liquid.
  • Toast the almonds in a saucepot large enough in which to make the sauce. Remove the toasted nuts to the food processor bowl.
  • Slice the 2 remaining onions. Heat the extra-virgin olive oil over medium-high heat in the same pot you toasted the nuts in. Add the onions, garlic, last 2 bay leaves, raisins, red chile, oregano, cumin, cocoa, cinnamon, salt, and pepper. Cover and cook to soften the onions, 10 minutes, stirring occasionally. Add the crushed tomatoes and heat through. Transfer to the food processor with the reconstituted anchos and almonds. Process into a thick paste and return to the saucepot. Add a little of the chicken stock and ancho stock to thin the sauce a bit. It should remain thick enough to coat the back of a spoon. Add the shredded chicken to the sauce then serve with warm corn or flour tortillas for wrapping. Garnish with pepitas.

BEER-BRAISED CHICKEN THIGHS



Beer-Braised Chicken Thighs image

Provided by Rachael Ray : Food Network

Time 2h5m

Yield 4 servings

Number Of Ingredients 16

8 pieces bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 link andouille sausage, casing removed and chopped, or 4 slices bacon, chopped
1 onion, chopped
2 ribs celery, chopped
1 green bell pepper, seeded and chopped
2 to 3 cloves garlic, chopped
2 tablespoons chopped fresh thyme
1 rounded tablespoon all-purpose flour
1 (12-ounce) bottle lager beer
1 (14-ounce) can diced tomatoes with chiles or stewed tomatoes
1 cup chicken stock
2 tablespoons hot sauce
Scallions, white and green parts, thinly sliced, for garnish
Warm baguette, for mopping

Steps:

  • Pat the chicken thighs dry, and season with salt and pepper.
  • Heat 1 tablespoon extra-virgin olive oil in a Dutch oven over medium-high heat, add the chicken and brown on both sides in 2 batches.
  • Remove the chicken to a plate and spoon out 1/2 the drippings, and add the andouille sausage. Brown for 2 minutes and then add the onion, celery, pepper, garlic, and thyme, and cook to soften, for about 10 minutes over medium heat.
  • Add the flour, stir 1 to 2 minutes, and then pour in the beer and let the foam subside. Stir in the tomatoes, stock, and hot sauce. Let the sauce thicken a bit, and then slide the chicken into the pot and simmer to cook through. Serve with warm crusty bread, or cool and store for make-ahead meal.

PESTO CHICKEN GRILL PACKETS



Pesto Chicken Grill Packets image

Make and share this Pesto Chicken Grill Packets recipe from Food.com.

Provided by Meredith .F

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

extra virgin olive oil, for drizzling
4 boneless skinless chicken breast halves
salt and pepper
1 cup pesto sauce
2 zucchini, thinly sliced
4 plum tomatoes, chopped
8 scallions, trimmed

Steps:

  • Preheat a grill to medium.
  • Cut four 12-inch-long sheets of heavy-duty foil. Drizzle 1 teaspoon olive oil into the center of each sheet.
  • Season the chicken with salt and pepper.
  • Lay 1 piece of chicken in the center of each sheet and spread 1 tablespoon pesto on top.
  • Mound one-quarter of the zucchini, tomatoes and scallions over each chicken breast. Dollop 3 tablespoons pesto over each mound. Fold the foil over the chicken and vegetables; pinch the edges to seal.
  • Cover and grill the packets over indirect heat for 25 minutes. Remove from the grill and open carefully.

GRILLED CHICKEN THIGHS CACCIATORE WITH SUPER SMASHED GARLIC POTATOES



Grilled Chicken Thighs Cacciatore with Super Smashed Garlic Potatoes image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 20

4 large starchy potatoes, such as Idaho
Salt
1/2 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons butter
6 cloves garlic, chopped, divided
4 scallions, chopped
2 tablespoons balsamic vinegar, eyeball it
1 tablespoon Worcestershire sauce, eyeball it
1 teaspoon crushed red pepper flakes, 1/3 palm full
3 tablespoons fresh rosemary, 4 to 5 sprigs, stripped and leaves chopped
4 large portobello mushroom caps, wiped clean with damp towel
1 1/2 pounds, 6 pieces or 1 package, boneless, skinless chicken thighs
Coarse black pepper
2 cubanelle (Italian light green peppers), seeded and thinly sliced
1 medium red onion, thinly sliced
1 (28-ounce) can or 2 (14-ounce) cans fire roasted diced tomatoes, lightly drained (recommended: Muir Glenn brand)
Generous handful flat-leaf parsley, chopped
1 cup ricotta cheese
1/2 cup milk, eyeball it
1 cup shredded or grated Parmigiano-Reggiano or Romano, 3 generous handfuls

Steps:

  • Heat a grill pan or outdoor grill to high heat.
  • Peel up the taters and cut them into small chunks. Place potatoes in a pot and cover with cold water. Cover the pot and bring up to a boil over high heat. Uncover, add salt to season up the potatoes and cook until tender, about 15 minutes.
  • In a small pot over medium low heat and add vegetable oil, about 1 tablespoon - just eyeball it. Add 2 tablespoons butter in small pieces. When butter melts into oil, add 4 cloves of chopped garlic. Saute garlic 1 to 2 minutes, then add scallions and remove pan from heat and reserve.
  • Heat a medium nonstick skillet over medium-high heat.
  • In a large bowl, combine balsamic vinegar, Worcestershire, crushed red pepper flakes, rosemary then whisk in about 1/2 cup extra-virgin olive oil, eyeball it. Turn portobello caps in marinade and transfer to a plate to reserve. Add chicken thighs to remaining marinade and coat evenly. Season 1 side of the chicken thighs, as well as the reserved mushroom caps with salt and pepper then transfer just the thighs to hot grill, seasoned side down. Season the opposite side of the chicken thighs and grill for 6 minutes on each side then transfer to a plate to rest. Add raw marinated mushroom caps to grill and top with a heavy skillet to press down on them as they grill. Cook 3 to 4 minutes on each side until, dark, tender and well-marked.
  • While chicken thighs and mushrooms cook, add a tablespoon extra-virgin olive oil, a turn of the pan, to hot skillet. Add remaining 2 cloves of garlic, peppers and onions to the skillet season with salt and pepper and cook, tossing frequently, 7 to 8 minutes. Add tomatoes and parsley to the pan and toss to heat through, about 1 minute then remove from heat.
  • Thinly slice rested chicken thigh meat and grilled mushrooms.
  • Drain potatoes then return them to the hot pot to evaporate some of the water content. Add the reserved garlic and scallion mixture to the potatoes along with the ricotta, 1/2 cup milk and grated cheese and smash away to combine potatoes with cheeses and milk. Season the super-mashers with salt and pepper.
  • Pile up 1/4 of the potatoes on each plate. Top each pile with 1/4 of chicken, mushrooms and sauce and serve immediately. Yum-o!

GRILLED BEER CHICKEN



Grilled Beer Chicken image

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

8 chicken breasts or 8 cut up chicken parts
1/3 cup butter, melted
1 1/2 cups lemon juice
1 can beer
1 teaspoon garlic salt or 2 -3 cloves minced fresh garlic
1 teaspoon lemon pepper

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.

TUNA MELT PIE



Tuna Melt Pie image

Make and share this Tuna Melt Pie recipe from Food.com.

Provided by Homemade Mom

Categories     Savory Pies

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon extra virgin olive oil
1 large onion, finely chopped
6 ounces mushrooms, chopped
4 (5 ounce) cans tuna, drained
2 tablespoons mayonnaise
6 ounces cheddar cheese, shredded (about 1 1/2 cups)
3/4 cup milk
3 eggs, lightly beaten
1/4 cup flour
2 tablespoons butter, melted

Steps:

  • 1. Preheat the oven to 450 degrees. In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the mushrooms and cook, stirring occasionally, until they've released and absorbed most of their juices, about 5 minutes.
  • 2. In a large bowl, combine the tuna and mayo, breaking up the tuna. Stir in the onion-mushroom mixture, then stir in two-thirds of the cheese.
  • 3. In a small bowl, whisk together the milk, eggs, flour and butter; stir in the tuna mixture. Transfer to a 10" deep-dish pie pan and bake until browned, about 35 minutes. Top with remaining cheese and broil until the cheese has melted.
  • *One thing I would add is a thinly sliced layer of tomatoes on top, then top that with the remaining cheddar cheese. It just doesn't seem like a tuna melt without the tomatoes!

Nutrition Facts : Calories 622.7, Fat 38.3, SaturatedFat 17.5, Cholesterol 280.7, Sodium 490.9, Carbohydrate 15.9, Fiber 1.2, Sugar 3.3, Protein 52.5

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