Margarita Beer Can Chicken Recipes

BEST BEER MARGARITA

Steps:

• Pour the limeade, tequila, Seven-Up, water and beer into a large glass pitcher; stir with a long-handled spoon until completely blended and the frozen limeade has completely melted.
• Add in lots of ice.
• Adjust with extra water if the mixture is too sweet.
• Serve each glass with a lime wedge on the end.

BEER CAN CHICKEN

Steps:

• Prepare a kettle grill with charcoal off to one side for indirect grilling and add the soaked apple wood or mesquite wood chips over the coals. Remove the neck and giblets and pat the chicken dry with paper towels. Brush chicken all over with oil and sprinkle with salt and pepper and 3 tablespoons dry rub. Set aside.
• Open the beer can, pour out about 1/2 cup of the beer into a cup and drink it (or pour it over the wood chips). Make an extra hole in the top of the can with a church-key can opener. Add the remaining 1 tablespoon dry rub to the beer can (it might fizz up a little bit at the top, but don't worry, that is normal), the garlic and rosemary.
• Hold the chicken above the can of beer and slide the chicken over the can. Fold the wings back behind the chicken. Make sure the legs are in front of the can, supporting the chicken. Place the chicken inside a disposable pan.
• Place the pan on the grates of the grill on the opposite side of the charcoals, put lid on and cook the chicken until golden brown and the internal temperature registers 160 degrees F in the breast area and 175 degrees F in the thigh area on an instant-read thermometer, 1 to 1 1/2 hours. Remove from the grill (be careful not to spill the contents of the beer can as it will be very hot) and let rest for 10 minutes before carving.
• Use a pair of locking tongs and grab the bottom of the beer can to remove from the chicken cavity. Place on a platter or cutting board to rest and cool. Carve and serve.

BEER MARGARITAS

Steps:

• Pour 1/4 cup of the limeade concentrate into small bowl. Place salt on small plate. Dip rims of 5 rocks or margarita glasses into limeade and then into salt; set aside.
• Fill blender with ice; add beer, tequila and remaining 1 1/2 cups limeade concentrate. Cover; blend until smooth. Pour into salt-rimmed glasses. Garnish with lime slice.

BEER MARGARITAS

Steps:

• Pour limeade, tequila, water, and beer into a large pitcher. Stir until well-blended, and limeade has melted. Add plenty of ice, and garnish with lime wedges. Adjust with additional water, if needed.

COPYCAT CHICKEN MARGHERITA

Steps:

• Gather the ingredients.
• Season the chicken breasts with dried oregano, salt, and pepper. Preheat the oven to 400 F.
• Heat the olive oil in a large cast-iron skillet or sauté pan on medium-high heat. Add the chicken to the pan and brown it on both sides for 3 to 5 minutes.
• Remove the chicken from the pan and place it on a plate. Turn down the heat, add the white wine to the pan, and deglaze it by scraping at the browned bits on the bottom. Add the butter, garlic and lemon juice as well. Cook for 2 to 3 minutes, or until the butter is completely melted and the garlic is fragrant.
• Add the chicken back to the pan and top each piece with an equal amount of the fresh mozzarella. Place it in the preheated oven until the top of the cheese is melted and slightly browned.
• Top each chicken breast with an equal amount of the pesto, cherry tomatoes, and Parmesan cheese. Serve immediately with a side salad, pasta, or bread to make it a complete meal.

BEST GRILLED MARGARITA CHICKEN... EVER!

Steps:

• Place cilantro, pepper, garlic powder, and onion salt in the bowl of a blender. Pour in margarita mix, lime juice, orange juice, tequila, triple sec, and honey. Puree on high speed until smooth, then reduce speed to medium-low, and slowly add the olive oil; blend until creamy. Place chicken breasts in a resealable plastic bag or glass bowl; pour marinade overtop and toss to coat. Refrigerate for 5 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil grate.
• Remove chicken from the marinade, shake off excess, and discard remaining marinade. Grill the chicken until tender and juices run clear, approximately 7 minutes per side.

MARGARITA BEER CAN CHICKEN

Steps:

• 1. Remove from cavity livers and neck. Rinse and pat dry chicken.
• 2. Add next 7 ingredients to make marinade. Place chicken in marinade,cover and refrigerate for 2-4 hours.
• 3. Make sure your grill reaches 400 degrees. Remove chicken from marinade, add extra s&p to chicken,open beer remove half beer. Place chicken on can of beer. Place on grill, turn burner under chicken on low, and close lid. Cook for about hour til thermometor on chicken reads 160 degrees. Let rest for 15mins before carving! Enjoy!

BEER MARGARITAS

Steps:

• Rub lime wedges around rims of 4 margarita glasses. Dip rims into salt to coat lightly. In a medium pitcher, combine beer, limeade, and tequila. Fill prepared glasses with ice, then with margarita mixture. Garnish with remaining lime wedges. Serve immediately.

BEERGARITA CHICKEN TACOS

Steps:

• Combine the first 11 ingredients in a 3- or 4-qt. slow cooker; top with chicken. Cook, covered, on low until a thermometer inserted in chicken reads 165°, 2-1/2 to 3 hours., Remove chicken; shred with 2 forks. Return to slow cooker; heat through. Using a slotted spoon, serve in taco shells with toppings as desired. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

BEER MARGARITA

Steps:

• Add tequila, lime juice, triple sec, and agave to a large pitcher and stir until the agave has fully mixed.
• Pour in the Corona and stir again.
• Serve in sugar or salt-rimmed glasses over ice.

BEERGARITA PULLED CHICKEN

Steps:

• Place the chicken in the bottom of your 6- quart slow cooker.
• Sprinkle the cumin, garlic powder, onion powder, chili powder, salt, and pepper onto the chicken.
• Add in the lime zest, lime juice, beer, and margarita mix.
• Cover and cook on high for 3-4 hours, or on low for 6-7 hours until the chicken is tender.
• Shred the chicken in the juices.
• Serve on tacos, over rice, or in quesadillas to name a few options!