Dark Beer Chicken Recipes

BEER-BRAISED CHICKEN

Steps:

• Heat a large pot over medium-high heat. Add the bacon and cook until browned, about 5 minutes. Remove with a slotted spoon and transfer to a paper-towel-lined plate. Season the chicken with salt and pepper and dredge in flour, shaking off the excess. Add the olive oil to the drippings in the pot. Add the chicken in batches and cook over medium-high heat until golden on the bottom, 6 to 7 minutes, then flip and sear the other side, about 1 minute.
• Add the beer, onions, potatoes, mustard, sugar, thyme and 1 cup water to the pot and stir, making sure the chicken is fully submerged. Simmer until the chicken is cooked through, about 15 minutes. Discard the thyme and stir in the bacon and parsley.

DARK BEER CHICKEN WINGS

Steps:

• Heat the vegetable oil in a cast-iron skillet to a high temperature.
• Fry chicken wings in the skillet, on every side, for 2-3 minutes.
• Add dark beer in the skillet. Let it soak the chicken wings for 4 minutes.
• Add the tomato sauce. Cook for 3-4 more minutes.
• Serve it with some simple rice.

CROCK POT BBQ BEER CHICKEN

Steps:

• Lightly spray your crock pot with cooking spray
• Gently lift the skin of your chicken and generously rub your barbecue seasoning under the skin and on top of the skin
• Place your chicken in your crock pot and pour your beer over the top
• Sprinkle your barbecue seasoning on any areas the beer washed the seasoning away
• Cover and cook on low for 8 hours
• Place in a broiler safe dish and broil for 2-5 minutes watching VERY closely to crisp up the outside

CROCK POT BEER CHICKEN RECIPE

Steps:

• Place all ingredients in the crock pot, and cook on high for 4-5 hrs, or low for 6-8 hrs.
• Feel free to change out the spices and herbs and use whatever you'd like.

BBQ BEER CAN CHICKEN

Steps:

• Soak wood chips in water for at least 1 hour.
• Preheat an outdoor grill for indirect medium heat, about 350 degrees F (175 degrees C).
• Mix together dark brown sugar, kosher salt, paprika, ground black pepper, and cayenne pepper in a small bowl. Place two half full cans of beer on a baking sheet. Spoon 1 teaspoon seasoning mix into each can. Be careful, this will make the beer foam up and out of the can.
• Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Rub each chicken with 2 tablespoons vegetable oil. Rub the remaining seasoning mix over the entire chicken, inside and out. Fit each chicken over a can of beer with the legs on the bottom; keep upright.
• Drain the wood chips and place them with the coals or in an aluminum pan on or under the grill grate as directed by the grill's manual. Place the two chickens, standing on their cans directly on the grill. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 30 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 chickens from the grill and discard the beer cans. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

BRAZILIAN BEER CHICKEN

Steps:

• Combine the beer, oil, mustard, paprika, and pepper in a large nonreactive bowl and whisk thoroughly to blend. Stir in the onion, garlic, and bay leaves.
• Rinse the chicken pieces under cold running water, then drain and blot dry with paper towels. Add to the marinade in the bowl and turn to coat. Cover and let marinate, in the refrigerator, for 6 hours or up to 2 days (the longer the better), turning the pieces occasionally.
• Preheat the grill, using the two-tiered method.
• When ready to cook, remove the chicken pieces from the marinade, reserving the marinade, and blot dry. Season the pieces generously with salt. Oil the grill grate and arrange the chicken, skin side down, on the grate over the hotter section of the grill and cook until the skin is golden brown and the meat is cooked through without any trace of red at the bone, 8 to 12 minutes per side. If you get flare-ups, move the chicken to the safety zone until the flames die down. During the first 10 minutes only, brush several times with the reserved marinade.
• Transfer the chicken pieces to serving plates and serve immediately.

DARK BEER-MARINATED BBQ CHICKEN (BIERMARINIERTEN HUHN)

Steps:

• Whisk together peanut oil and mustard in a large mixing bowl or Ziploc bag. Add beer and lemon juice and whisk until smooth. Stir in garlic, salt, pepper, basil and thyme. Add chicken and turn to coat well. Cover and refrigerate 2 to 12 hours.
• Heat about 5 dozen charcoal briquettes until covered with white ash or preheat gas grill. Spray grill grate with non-stick spray.
• Drain chicken and discard marinade.
• If using a charcoal grill, push hot briquettes to one side of the grill and place chicken on grill rack, on the coals side.
• Cook uncovered until skin is crisp, about 10 minutes, moving and turning as needed with clean tongs to prevent charring.
• Move chicken parts to the cool side of the grill and cover. Cook until meat is opaque throughout and juices run clear, about 10 to 15 minutes more.

GRILLED BEER CHICKEN

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.

CHICKEN STEW WITH VEGETABLES

Steps:

• Season each side of the chicken breasts with ¼ teaspoon salt and ⅛ teaspoon black pepper.
• Heat olive oil in a large pot over medium-high heat.
• Add the seasoned chicken and cook until golden brown, about 5 minutes. Turn heat to medium and flip the chicken over.
• Cook until just cooked through, about 3 to 5 minutes.
• Turn off the heat and transfer chicken to a clean plate and shred into large pieces, reserve.
• There will be browned bits at the bottom of the pot, leave this in as it adds flavor to the stew.
• Position oven rack to the lower position and preheat to 300°F.
• Heat the pot over medium heat and add 1 tablespoon of olive.
• Once the oil is hot, add the diced onions and garlic, and sauté for 3 minutes until onions are tender.
• Add 2 tablespoons of tomato paste, stir and cook for 1 minute.
• Mix ¼ cup of flour, and cook for one minute.
• Whisk in 3 cups of chicken stock, 1 cup of beer, brown sugar and thyme. Use the whisk to scrape and incorporate any of the browned bits of flour on the bottom of the pot.
• Bring the liquid to a simmer and cook until slightly thickened, about 5 minutes. The liquid should be simmering with light bubbles breaking the surface, not boiling!
• Add the chicken, potatoes, carrots, sweet potatoes, mushrooms corn (kernels and whole cut pieces), 1 teaspoon salt, and ¼ teaspoon pepper, stir to combine.
• Cover the pot with a tight fitting lid. Transfer pot to the oven and cook until vegetables are tender about 55 minutes.
• Remove the pot from the oven.
• For a thicker stew liquid, whisk 2 tablespoons flour with ½ cup of the hot stew liquid. Stir into stew, cover the pan with the lid and return to the oven for 5 minutes.
• Season with salt and pepper as desired. Garnish with parsley and radish.

DARK BEER CHICKEN

Steps:

• 1. In a large bowl, whisk together mustard, beer, lemon juice garlic, salt, pepper, and thyme. 2. Add chicken and place covered in the refrigerator for 12 to 24 hours to marinade. 3. Drain chicken from the marinade. 4. In a hot sauté pan over high heat, brown the chicken breasts on both sides. Place the saute pan (if oven-safe. If not, transfer chicken breasts to a baking sheet) in a 375 degrees F oven for about 20 minutes. The chicken is done when it registers 165° F on an instant read thermometer. 5. Serve the cooked chicken with sauerkraut and beer mustard sauce.