Beer Lime Chicken Marinade Food

GRILLED BEER MARINATED CHICKEN

Steps:

• Rinse and pat dry your Chicken Drumstick (10) and toss them into a ziplock bag.
• Mix together the Olive Oil (1/4 cup), Onion Salt (1 teaspoon), Paprika (1 teaspoon), Ground Cumin (1/2 teaspoon), Cayenne Pepper (1/4 teaspoon), Salt (to taste), and Ground Black Pepper (1/2 teaspoon) mix together to make a marinade.
• Grate the Garlic (3 clove) and juice the Lime (1/2).
• Pour in the Beer (1 cup).
• Give the marinade mixture a good stir to mix it all together and taste it. Then add some salt according to your taste but don't be skimpy.
• Lastly toss in Fresh Parsley (1 handful) and mix it in.
• Pour the marinade into the zip lock bag with the chicken. Seal it and massage the marinade into all the pieces of chicken. Let the chicken marinate for at least a couple of hours in the fridge or overnight.
• Once the chicken has marinated simply throw them on the grill for 25-30 minutes turning over the pieces & basting it with the marinade every 7 to 8 minutes until the internal temperature is above 170 degrees F (75 degrees C).
• Serve them up hot and garnished with some fresh parsley and a squeeze of lime.

BEER-LIME CHICKEN MARINADE

Steps:

• Mix all ingredients together and marinate at least 30 minutes.
• Grill about 8 minutes on each side or until internal temperature reaches 175 degrees.

CHICKEN FAJITA MARINADE

Steps:

• To prepare the marinade, stir together beer, lime juice, olive oil, garlic, brown sugar, Worcestershire sauce, cilantro, cumin, and salt; mix well.
• To use marinade, pour into a resealable plastic bag, add up to 1 1/2 pounds of chicken breast, and mix until chicken is well coated. Marinate for 1 to 3 hours in the refrigerator.

ROASTED BEER BUTT LIME CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Rinse the chicken, inside and out, and pat skin dry with paper towels.
• Squeeze juice from lime halves over the outside of the chicken and place the squeezed halves in the cavity. Sprinkle cavity with minced garlic. Stir salt, black pepper, and rosemary in a small bowl and season the outside of the chicken with the mixture.
• Place chicken upright in a roasting pan, with the beer can inserted into the cavity far enough so the chicken doesn't fall over. Place the onion into the neck cavity to block steam from escaping. Pour water into the bottom of the pan.
• Roast the chicken upright in the preheated oven until sizzling and an instant-read meat thermometer inserted into the thickest part of a thigh reads 180 degrees F (80 degrees C), 1 1/2 to 2 hours. Baste occasionally with pan drippings. Let chicken cool for about 10 minutes before serving.