Beer Basted Chicken Quarters Recipes

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BEER BATTERED CHICKEN



Beer Battered Chicken image

Easy to make, beer battered, deep fried chicken.

Provided by NATHAN TRUAX

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 6

Number Of Ingredients 7

1 ½ pounds boneless, skinless chicken breast halves
1 cup all-purpose flour
1 teaspoon baking powder
2 eggs, beaten
½ cup cold beer
3 cups oil for frying
½ cup all-purpose flour

Steps:

  • Rinse chicken, and slice into 1 inch strips. In a medium bowl, stir together 1 cup flour, and baking powder. Mix in the eggs and beer.
  • Heat oil in a deep heavy skillet to 375 degrees F (190 degrees C).
  • Place remaining 1/2 cup flour in a small bowl. Coat chicken strips in flour, then dip floured strips into the batter. Fry a few at a time in hot oil, turning once, until coating is golden brown on both sides. Remove, and keep warm until serving.

Nutrition Facts : Calories 386.5 calories, Carbohydrate 25.3 g, Cholesterol 131.3 mg, Fat 16.5 g, Fiber 0.8 g, Protein 30.9 g, SaturatedFat 2.9 g, Sodium 144.9 mg, Sugar 0.2 g

BEER-BRINED BARBECUE CHICKEN



Beer-Brined Barbecue Chicken image

Provided by Food Network Kitchen

Time 9h

Yield 8 servings

Number Of Ingredients 16

3 12-ounce cans amber or bock beer
1/3 cup kosher salt, plus more for sprinkling
1/3 cup granulated sugar
2 tablespoons hot sauce
4 bay leaves
6 pounds assorted skin-on, bone-in chicken pieces
Juice of 2 large oranges
1/4 cup apple cider vinegar
1/2 small onion, finely chopped
4 cloves garlic, finely chopped
1/3 cup ketchup
1/3 cup packed dark brown sugar
1/3 cup honey
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
Vegetable oil, for the grill

Steps:

  • Brine the chicken: Combine 1 can of beer, the salt, granulated sugar, hot sauce and bay leaves in a very large bowl and whisk until the salt and sugar dissolve. Add the remaining 2 cans of beer, 4 cups water and the chicken. Cover and refrigerate overnight.
  • Make the barbecue sauce: Combine the orange juice, vinegar, onion, garlic, ketchup, brown sugar, honey, Worcestershire sauce and chili powder in a small saucepan. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 20 minutes. Let cool slightly, then puree in a blender until smooth. (The sauce can be made up to 1 day ahead; cover and refrigerate.)
  • Preheat a grill to medium low and brush the grates with vegetable oil. Remove the chicken from the brine and pat dry with paper towels. Lightly season the chicken with salt, then arrange on the grill, skin-side up. Cover and cook until marked, about 12 minutes per side. Continue cooking, flipping and basting the chicken with the barbecue sauce every 3 to 4 minutes (keep covered in between), until a thermometer inserted into the center of a breast registers 165 degrees F, about 15 more minutes. Transfer to a platter and let rest 5 minutes before serving.

BAKED BEER CAN CHICKEN



Baked Beer Can Chicken image

This chicken always turns out juicy and tender with robust flavor. Are you tired of the same old boring chicken? Try this one! It is so easy to prepare and cook. There are other versions that can be cooked on the grill but we prefer ours in the oven. It's a dinner our whole family loves.

Provided by staycd

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h40m

Yield 4

Number Of Ingredients 11

¼ cup garlic powder
2 tablespoons seasoned salt
2 tablespoons onion powder
1 tablespoon dried oregano
1 tablespoon salt
1 ½ teaspoons ground black pepper
1 (12 fluid ounce) can light-flavored beer (such as Bud Light®)
1 (3 pound) whole chicken
4 green onions, sliced
4 green onions, cut in half crosswise
1 (12 fluid ounce) can light-flavored beer (such as Bud Light®)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix the garlic powder, seasoned salt, onion powder, dried oregano, salt, and ground black pepper in a small bowl; set aside. Pour 1/3 of one can of beer into the bottom of a 9x13-inch baking dish. Place the open beer can in the center of the baking dish.
  • Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the open beer can with the legs on the bottom. With the breast of the chicken facing you, use a paring knife to cut a small slit on each side and press the tip of each wing into the slit to encourage even cooking.
  • Rub the prepared seasoning mixture to taste over the entire chicken. Pat the sliced green onions around the whole chicken evenly. Some will fall into the beer, that's fine. Press the halved green onions into the top cavity of the chicken. Open the remaining beer and pour 1/2 of it into the pan under then chicken. Reserve the remaining beer.
  • Bake the chicken in the preheated oven. After 45 minutes, pour remaining beer into the pan under the chicken. Continue baking until no longer pink at the bone and the juices run clear, about 30 additional 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 chicken from the oven and discard the beer can. 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 564.1 calories, Carbohydrate 20 g, Cholesterol 145.4 mg, Fat 26 g, Fiber 2.6 g, Protein 49.3 g, SaturatedFat 7.2 g, Sodium 3276.5 mg, Sugar 3.9 g

BEER BASTED CHICKEN



Beer Basted Chicken image

Make and share this Beer Basted Chicken recipe from Food.com.

Provided by ckarimi

Categories     Chicken

Time 55m

Yield 4 Beer Basted Chicken Breasts, 4 serving(s)

Number Of Ingredients 10

1/2 cup unsalted butter, melted
1/2 teaspoon garlic salt
1 tablespoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried parsley flakes
1/2 teaspoon onion powder
1/2 teaspoon sugar
1 tablespoon Worcestershire sauce
1/2 cup beer (darker over lighter)
4 premium chicken breasts

Steps:

  • 1. Blend all ingredients except chicken into a resealable plastic bag.
  • 2. Add chicken, toss to coat and refrigerate 30 minutes, turning bag over frequently.
  • 3. Preheat grill to medium high heat.
  • 4. Grill 3 minutes, turn over and baste with marinate. Discard remaining marinate.
  • 5. Cook an additional 8-10 or until temperature reaches 165°.
  • Find Ingredients needed for this recipe here! http://www.schwans.com/products/productDetail.aspx?id=56221.

BEER BASTED CHICKEN QUARTERS



Beer Basted Chicken Quarters image

Make and share this Beer Basted Chicken Quarters recipe from Food.com.

Provided by NormCooks

Categories     Chicken Thigh & Leg

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 7

6 chicken quarters
1 chopped vidalia onion
1 teaspoon Emeril's Original Essence
2 teaspoons of mccormick Montreal roasted garlic chicken seasoning
1/4 cup butter
5 (8 ounce) cans beer
1 cup chopped spring onion

Steps:

  • Place the chicken quarters in a large plastic or glass container, pour 2 beers over the chicken letting it marinate in your refrigerator about 1 hour.
  • While your chicken is marinating, pour 2 beers and your chopped onion into a saucepan and bring your mixture to a boil for about 5 minutes.
  • Use caution to avoid boil-overs.
  • After 5 minutes of boiling, adjust the heat to Low and add 1 teaspoon of Emeril's Essence, 2 teaspoons on McCormick's Montreal Chicken Seasoning, and ½ stick of butter.
  • Allow your beer basting mix to simmer for about 30-40 minutes.
  • Preheat your oven to 400 degrees.
  • Place your chicken on a rack in a large oven pan, then pour the beer from the marinade over the chicken so it drains to the bottom of the pan.
  • Season both sides of your chicken quarters with McCormick's Montreal Chicken Seasoning.
  • Gently spoon about half of your beer basting mix over your chicken pieces.
  • Insert your roasting pan with your chicken on the middle rack of your oven.
  • After 25 minutes cooking time, carefully slide your oven rack out and spoon the remainder of your basting mix over your chicken pieces.
  • Slide the rack back into the oven and cook about 25 minutes more until your chicken is brown and crispy.
  • Remove your chicken from the oven, place the pieces on a serving dish, sprinkle with your chopped Spring onions.
  • Serve with corn on the cob and baked potatoes.
  • You did a great job, so open that 5th beer and enjoy it with your chicken as your guests compliment your culinary talent.

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