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Beer Can Chicken Recipe: Grilled Beer Can Chicken
1 ( 3 pound) chicken, split in half lengthwise Garlic powder to taste Ground black pepper to taste 1 pinch seasoned salt 1 ( 12 oz.) can or bottle beer 1/2 cup butter 2 tablespoons garlic powder 1 tablespoon seasoned pepper Directions 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 skin of the chicken starts 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. => Blackened Chicken Recipe: Classic Blackened Chicken The key to this recipe is searing in the spices before baking in the oven. Chicken should be blackened on the outside and tender on the inside. 1/2 teaspoon paprika 1/8 teaspoon salt 1/4 teaspoon cayenne pepper 1/4 teaspoon ground cumin 1/4 teaspoon dried thyme 1/8 teaspoon ground white pepper 1/8 teaspoon onion powder 2 skinless, boneless chicken breast halves Directions Preheat oven to 350 degrees. Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot. In a bowl, mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture. Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on the other side. Place the chicken breasts on the prepared baking sheet. Bake for 5 minutes or until chicken is no longer pink in the center and the juices run clear. => Chicken and Dumplings Recipe: Easy Chicken and Dumplings Need to make dinner in a hurry? Whip up this creamy chicken dish in 30 minutes. 6 boneless chicken thighs 2 ( 10.75 oz.) cans condensed cream of celery soup Salt and pepper to taste 1 ( 12 oz.) package refrigerated biscuit dough Directions In a large pot over high heat, combine the chicken with enough water to cover, and boil for 15 to 20 minutes. Drain some of the water from the pot, reserving 3 cups in the pot. Remove chicken and allow it to cool, then pull it apart into bite size pieces; return to pot. Reduce heat to medium, and add the cans of condensed soup. Season with salt and pepper. Pull the biscuit dough into pieces, and add to the soup. Simmer over medium heat for 7 to 8 minutes, or until the dough is cooked through. Article Directory: http://www.articledashboard.com Delicious Recipes for your busy lifestyle – make awesome meals! www.best-free-cooking-recipes.com |
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