Chicken Marinated With Beer And Spices Recipes

PORTUGUESE MARINATED CHICKEN RECIPE

Steps:

• Add all the above spices, and garlic to a large freezer bag; mix around.
• Add chicken drumsticks to your zippered bag and allow to marinate in the fridge for 24 hours (less if you are short on time).
• When ready to cook, Preheat oven to 375 degrees
• Line a shallow baking sheet with parchment paper
• Bake chicken for 60 minutes covered, and 30 minutes uncovered for a crispier skin.

BEER CAN CHICKEN

Steps:

• If making the rub:
• Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat or light for up to six months. Makes about 1/2 cup. Enough for 4 to 6 racks of ribs.
• Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets, and set aside for another use. Rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Sprinkle 1 tablespoon of the rub inside the body and neck cavities, the rub another 1 tablespoon all over the skin of the bird. If you wish, rub another 1/2 tablespoon of the mixture between the flesh and the skin. Cover and refrigerate the chicken while you preheat the grill.
• Set up the grill for indirect grilling (see below) placing a drip pan in the center. If using a charcoal grill, preheat it to medium.
• If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium.
• Pop the tab on the beer can. Using a "church key" style can opener, make 6 or 7 holes in the top of the can. Pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity.
• When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird.
• Cover the grill and cook the chicken until fall-off-the-bone tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour.
• Using tongs, lift the bird to a cutting board or platter, holding the metal spatula underneath the beer can for support. (Have the board or platter right next to the bird to make the move shorter. Be careful not to spill hot beer on yourself.) Let stand for 5 minutes before carving the meat off the upright carcass. (Toss the beer can out along with the carcass.)

GRILLED CHICKEN DRUMSTICKS

Steps:

• Season the chicken drumsticks with one tablespoon of steak seasoning, and cumin powder. Place in a deep bowl and add orange juice and beer. Marinate for at least 30 minutes or up to 24 hours.
• Remove chicken drumsticks from marinade and preheat grill to 500ºF.
• Drizzle chicken with olive oil and season with remaining tablespoon of steak seasoning and cracked pepper. Squeeze juice of one lime over top.
• Place chicken drumsticks on grill skin side down for 5 minutes. Turn heat down to 400ºF and then cook drumsticks for an additional 20 minutes turning every 5 minutes until golden brown.

CHICKEN SKEWERS (WITH CHICKEN KABOB MARINADE)

Steps:

• Clean chicken breast and cut into roughly 1 1/2 inch cube pieces
• In a large bowl add all the ingredients (minus the beer) and whisk together. Once mixed, pour in beer, and stir to combine. Add in chicken, mix, cover with a lid or wrap, and refrigerate for minimum 2 hours or overnight.
• While chicken is marinating, slice up all of your vegetables that are going onto the skewers. Once done, drizzle olive oil, salt and pepper, and mix to coat the vegetables.
• Preheat your grill on high for 10 minutes and use a grill brush to clean any previous remnants. Lower the heat to medium (425-450F).
• Once the chicken is done marinating, place the ingredients on the skewers. Alternate between assorted vegetables in between each chicken piece. Since red onions are thin, I double up on the onion pieces.
• Grill until meat is fully cooked through (165F degrees) and vegetables are charred. Rotating every few minutes so the chicken and vegetables are evenly cooked.
• Serve the skewers on their own or with your favorite side dish!

BEST CHICKEN MARINADE

Steps:

• Choose a chicken marinade flavor and place all ingredients (minus the chicken breast) into a medium bowl and whisk to combine.
• Place chicken breast into a glass container or gallon-size bag. Then, pour the marinade on top of the chicken, making sure it is covered.
• Let chicken marinate in the refrigerator for at least 30 minutes or for up to 6 hours.

WHISKEY MARINADED, BEER BATTERED, SOUTHERN FRIED CHICKEN

Steps:

• Marinade Preparation:.
• Mix liquid ingredients in a mixing bowl.
• Stir in herbs and spices.
• Pour over chicken.
• Marinade in refrigerator for 2 hours.
• Batter preparation:.
• Place 3 cups of flour in a large mixing bowl. Set the other two cups aside for later.
• Mix in ¾ tsp salt.
• Pour in 2 cups beer and whisk until evenly mixed. The mix will be thick.
• Slowly add small amounts of water, mixing thoroughly until batter is a pancake mix consistency. You may not need all of the water. Be careful not to thin the batter too much.
• Crack and add 3 eggs, mix thoroughly.
• Place in the refrigerator uncovered for at least one hour.
• Cooking Preparation:.
• Remove chicken marinade and beer batter from refrigerator.
• Place the two cups of flour set aside from the batter recipe on a plate or a flat surface.
• Heat oil in a frying pan to just before the smoke point (temperature varies by oil type). If the oil is smoking, reduce heat.
• Lightly flour chicken pieces and place in batter with a pair of tongs. After chicken pieces are thoroughly coated, SLOWLY place into the oil in the frying pan.
• Let cook for 5 to 7 minutes undisturbed and gently flip. Repeat process until the chicken pieces have reached an internal temperature of 170 degrees and is golden brown. It is important to let the chicken cook undisturbed, only moving it to flip.
• Place chicken on a wire baking rack to drain and cool (paper towels will cause the chicken to become soft and mushy on the bottom). Once cool, serve and enjoy!
• refrigerate any unused batter.

EASY MARINATED GRILLED CHICKEN TENDERS

Steps:

• Gather the ingredients.
• In a large, nonreactive bowl or resealable food storage bag, combine the chicken tenders with the creamy Caesar salad dressing, garlic powder (if using), basil, onion, and pepper. Seal or cover and refrigerate the chicken for 1 to 2 hours.
• Preheat the grill or broiler. (If broiling, position the rack about 4 inches from the heat source.) Oil the grill grate or rack of the broiler pan.
• Grill or broil the chicken tenders for about 5 to 8 minutes on each side, or until nicely browned and thoroughly cooked.
• Serve and enjoy.