BEER-BRINED BARBECUE CHICKEN
Provided by Food Network Kitchen
Time 9h
Yield 8 servings
Number Of Ingredients 16
Steps:
- Brine the chicken: Combine 1 can of beer, the salt, granulated sugar, hot sauce and bay leaves in a very large bowl and whisk until the salt and sugar dissolve. Add the remaining 2 cans of beer, 4 cups water and the chicken. Cover and refrigerate overnight.
- Make the barbecue sauce: Combine the orange juice, vinegar, onion, garlic, ketchup, brown sugar, honey, Worcestershire sauce and chili powder in a small saucepan. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 20 minutes. Let cool slightly, then puree in a blender until smooth. (The sauce can be made up to 1 day ahead; cover and refrigerate.)
- Preheat a grill to medium low and brush the grates with vegetable oil. Remove the chicken from the brine and pat dry with paper towels. Lightly season the chicken with salt, then arrange on the grill, skin-side up. Cover and cook until marked, about 12 minutes per side. Continue cooking, flipping and basting the chicken with the barbecue sauce every 3 to 4 minutes (keep covered in between), until a thermometer inserted into the center of a breast registers 165 degrees F, about 15 more minutes. Transfer to a platter and let rest 5 minutes before serving.
BEER-BRINED ROAST CHICKEN
This recipe, from the chef Adrienne Cheatham of Red Rooster Harlem in New York, pairs a whole roast chicken, brined overnight in lager, with roasted potatoes, brussels sprouts, pearl onions and sage. The resulting bird is crisp-skinned, with juicy, flavorful meat.
Provided by The New York Times
Categories dinner, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Prepare the brine: In a large pot combine 8 cups water, the salt and the sugar and bring to a simmer over high heat, stirring to help dissolve the salt and sugar. Remove from heat and add garlic, leek, thyme, sage and shallots; let cool to room temperature.
- Place the chicken in a deep container large enough to hold it and the brine. Pour the cooled brine over the chicken. Pour in the 3 bottles of beer until the chicken is submerged; cover and refrigerate overnight.
- Prepare the chicken and vegetables: Heat oven to 350 degrees. Combine the brussels sprouts, potatoes, onions, chopped sage and lemon zest in a large bowl. Drizzle with oil and season with salt and pepper; toss to evenly coat.
- Remove the chicken from the brine and pat the skin dry with paper towels. Place about half of the vegetables in the bottom of a roasting pan or large sauté pan and set the chicken on top. Rub the butter evenly over the top of the chicken to coat. Pour the bottle of beer into the pan and arrange the sage sprigs in the pan around the chicken.
- Roast the chicken for 1 hour, basting every 20 minutes with the liquid in the pan.
- Increase the oven temperature to 400 degrees. Spread the remaining vegetables on a baking sheet and place on a low rack or the bottom of the oven. Cook until the chicken skin is golden brown and crisp and the vegetables are just tender and slightly charred, 20 to 30 more minutes, stirring the vegetables and basting the chicken once halfway through.
- Let the chicken rest for 10 minutes before carving. Plate chicken with a mix of roasted veggies and the vegetables from the pan. Spoon the reduced cooking liquid from the pan over the top.
Nutrition Facts : @context http, Calories 999, UnsaturatedFat 30 grams, Carbohydrate 81 grams, Fat 48 grams, Fiber 16 grams, Protein 51 grams, SaturatedFat 15 grams, Sodium 2040 milligrams, Sugar 30 grams, TransFat 0 grams
BEER-BRINED CHICKEN
Flavorful, moist and delicious! Those are the results you'll get with brining-give it a try. I found this recipe at Betty Crocker site. You can cook this in the oven as the directions state or cook it on the grill. Could even cook it using the beer-can chicken method on the grill or the oven, for even moister chicken.
Provided by diner524
Categories Whole Chicken
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Line 2-quart bowl or saucepan with 2-gallon resealable food-storage plastic bag. Add water, kosher salt and brown sugar; stir until salt and sugar are dissolved. Stir in beer. Add chicken. Tightly seal bag; refrigerate at least 8 hours but no longer than 24 hours.
- Line 13x9-inch pan with foil. Remove chicken from brine; rinse thoroughly under cool running water and pat dry with paper towels. Discard brine. Place chicken, breast side up, in pan. Refrigerate uncovered 1 hour to dry chicken skin. Meanwhile, in small bowl, mix all rub ingredients except oil; set aside.
- Heat oven to 375°F Brush oil over chicken. Sprinkle with seasoning mixture; rub into chicken skin. Bake 1 hour 15 minutes to 1 hour 30 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Let stand 15 minutes for easiest carving.
- Time-Saver Tip:
- You can skip the step of refrigerating the brined chicken 1 hour to dry the skin. This step results in a crispier skin, a technique used in Chinese cooking.
GRILLED BEER-BRINED CHICKEN
If you never liked the texture of a brined turkey or chicken before, this recipe will change your mind! The flavor and juiciness of this chicken is incredible! It has quickly become my families favorite and I don't want to grill or bake our chicken without brining again. Even though in this post I didn't sauce the chicken with...
Provided by Penny Day
Categories Chicken
Time 1h45m
Number Of Ingredients 11
Steps:
- 1. In a 6 to 8 quart container or stockpot, mix water, kosher salt and brown sugar until salt and sugar have dissolved. Stir in the beer. Add the chicken. Cover and refrigerate at least 8 hours but no longer than 24 hours.
- 2. Remove the chicken from the brine and rinse thoroughly under cool running water and pat dry with paper towels. Place the chicken on a paper towel lined baking tray and refrigerate uncovered for 1 hour to dry. While the chicken is drying mix together the seasoning blend; set aside.
- 3. Heat gas grill to medium-low temperature. Sprinkle seasoning on the chicken and place on the grill skin side down. Cover grill and cook 15 minutes.
- 4. Turn chicken over; cover grill and cook 20 to 30 minutes longer. Cook until juices of the chicken run clear (170 degrees for breasts; 180 degrees for leg quarters).
GRILLED BEER-BRINED CHICKEN
Brining chicken offers the ultimate in moistness and flavor of grilled chicken.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10h
Yield 8
Number Of Ingredients 11
Steps:
- In 6- to 8-quart noncorrosive (stainless steel, enamel-coated or plastic) container or stockpot, mix water, kosher salt and brown sugar, stirring until salt and sugar are dissolved. Stir in beer. Add chicken. Cover; refrigerate at least 8 hours but no longer than 24 hours.
- Line 15x10-inch pan with sides with foil. Remove chicken from brine; rinse thoroughly under cool running water and pat dry with paper towels. Discard brine. Place chicken in pan. Refrigerate uncovered 1 hour to dry chicken skin. Meanwhile, in small bowl, mix all rub ingredients except oil; set aside.
- Heat gas or charcoal grill for indirect cooking. Brush oil over chicken; sprinkle rub mixture over chicken. For two-burner gas grill, heat one burner to medium; place chicken on unheated side. For one-burner gas grill, place chicken on grill over low heat. For charcoal grill, move medium coals to edge of firebox; place chicken over drip pan. Cover grill; cook 15 minutes.
- Turn chicken over; cover grill and cook 20 to 30 minutes longer, turning occasionally, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).
Nutrition Facts : Calories 380, Carbohydrate 0 g, Cholesterol 130 mg, Fat 1 1/2, Fiber 0 g, Protein 40 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 0 g, TransFat 1/2 g
THE ULTIMATE BARBECUED CHICKEN
For the Ultimate Barbecued Chicken, Tyler Florence first grills the bird, then bastes it in his homemade sauce from Food Network.
Provided by Tyler Florence
Categories main-dish
Time 3h20m
Yield 6 servings
Number Of Ingredients 19
Steps:
- For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
- Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.
- Preheat oven 375 degrees F.
- Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.
BEER-BRINED CHICKEN
Flavorful, moist and delicious! Those are the results you'll get with brining-give it a try.
Provided by Betty Crocker Kitchens
Categories Entree
Time 11h40m
Yield 6
Number Of Ingredients 11
Steps:
- Line 2-quart bowl or saucepan with 2-gallon resealable food-storage plastic bag. Add water, kosher salt and brown sugar; stir until salt and sugar are dissolved. Stir in beer. Add chicken. Tightly seal bag; refrigerate at least 8 hours but no longer than 24 hours.
- Line 13x9-inch pan with foil. Remove chicken from brine; rinse thoroughly under cool running water and pat dry with paper towels. Discard brine. Place chicken, breast side up, in pan. Refrigerate uncovered 1 hour to dry chicken skin. Meanwhile, in small bowl, mix all rub ingredients except oil; set aside.
- Heat oven to 375°F. Brush oil over chicken. Sprinkle with seasoning mixture; rub into chicken skin. Bake 1 hour 15 minutes to 1 hour 30 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Let stand 15 minutes for easiest carving.
Nutrition Facts : Calories 280, Carbohydrate 0 g, Cholesterol 85 mg, Fat 1, Fiber 0 g, Protein 27 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 0 g, TransFat 0 g
GRILLED BEER-BRINED WHOLE CHICKEN
The results are so juicy and flavorful, you may never grill an un-brined chicken again!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h20m
Yield 4
Number Of Ingredients 6
Steps:
- To make brine, in 3-quart saucepan, mix salt, sugar and chili powder. Stir in 1 1/2 cups of the water. Heat to boiling over medium heat, stirring frequently. Reduce heat to medium-low; cook 2 to 4 minutes, stirring frequently, until most of salt is dissolved. Remove from heat. Stir in remaining 3 cups water and the beer. Cool, stirring occasionally, until room temperature and all salt is dissolved, about 20 minutes.
- Remove and discard neck and giblets from chicken. Rinse chicken with cold water. Place chicken in large resealable food-storage plastic bag. Add brine. Squeeze bag to remove excess air, bringing brine up around chicken to cover; seal bag. Set bag in medium bowl; refrigerate 5 to 6 hours to marinate.
- Heat gas or charcoal grill for indirect grilling as directed in owner's manual. Remove chicken from brine; discard brine. Insert meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Place chicken over unheated area on grill; cover grill. Cook with medium heat 1 1/4 to 1 3/4 hours or until thermometer reads 180°F and legs move easily when lifted or twisted.
Nutrition Facts : Calories 290, Carbohydrate 3 g, Cholesterol 135 mg, Fat 2, Fiber 0 g, Protein 45 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1910 mg, Sugar 2 g, TransFat 0 g
GRILLED BEER-BRINED CHICKEN
Make and share this Grilled Beer-Brined Chicken recipe from Food.com.
Provided by 1PugMom2
Categories Chicken
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Total Time: 30 minute In 6- to 8-quart noncorrosive (stainless steel, enamel-coated or plastic) container or stockpot, mix water, kosher salt and brown sugar, stirring until salt and sugar are dissolved.
- Stir in beer. Add chicken. Cover; refrigerate at least 8 hours but no longer than 24 hours.
- Line 15x10-inch pan with sides with foil. Remove chicken from brine; rinse thoroughly under cool running water and pat dry with paper towels. Discard brine. Place chicken in pan. Refrigerate uncovered 1 hour to dry chicken skin. Meanwhile, in small bowl, mix all rub ingredients except oil; set aside.
- Heat gas or charcoal grill for indirect cooking. Brush oil over chicken; sprinkle rub mixture over chicken. For two-burner gas grill, heat one burner to medium; place chicken on unheated side. For one-burner gas grill, place chicken on grill over low heat. For charcoal grill, move medium coals to edge of firebox; place chicken over drip pan. Cover grill; cook 15 minutes.
- Turn chicken over; cover grill and cook 20 to 30 minutes longer, turning occasionally, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks.
- Oven Directions: Make chicken as directed through step 3. Heat oven to 425°F Brush oil over chicken; sprinkle rub mixture over chicken. Bake 25 to 35 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).
- High Altitude (3500-6500 ft): In step 4, turn chicken over; cover grill and cook 25 to 35 minutes longer, turning occasionally.
COKE-BRINED GRILLED CHICKEN!
Chickens just don't taste the way they used to. Unless you're lucky enough to raise your own! Well try this recipe and you will never use another one. It produces the moistest flavourful chicken we have ever cooked on the grill.
Provided by Koechin Chef
Categories Poultry
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine the salt and Coke. Stir well to dissolve.
- Puncture your chicken several times with the tines of a fork.
- Place it in the brine. Make sure all pieces are submerged. (I use a large round bowl); Cover.
- Refrigerate at least 2 hours.
- Prepare your rub. Be sure to combine well. (for the Mustard Powder I like to use "Colemanns").
- When you are ready to grill the chicken. Prepare your grill so the chicken will be cooked over indirect heat.
- Remove the chicken from the brine, and dry it well. (throw out the brine).
- Rub your chicken pieces on both sides with the rub. Use it all!
- Now let it sit for 15 min., so it can absorb the rub flavors.
- Place it on the grill, skin side down for approximately 15-20 minutes. The skin should be nice and crispy brown.
- Turn the pieces over and continue to cook for another 15-20 minutes.
- You might like to serve it with your favorite BBQ Sauce on the side.
- This also works well with chicken legs, but the cooking time will vary. The dark meat should test at 180°F in the thigh.
Nutrition Facts : Calories 400.6, Fat 21.4, SaturatedFat 3.8, Cholesterol 46.4, Sodium 15952, Carbohydrate 37.3, Fiber 1.4, Sugar 32.2, Protein 16.7
BRINED GRILLED CHICKEN
This is the FIRST brined anything I have made. Boy, was I surprised with the results. It was the juiciest chicken ever! I was quite impressed and can't wait to start brining other things! If you don't like or want the skin, discard it AFTER the cooking. The skins adds flavor and moisture to the chicken.
Provided by SkinnyMinnie
Categories Chicken
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine the water, salt, and sugar together in a large deep bowl or plastic tub.
- Stir until salt and sugar are dissolved.
- Add the chicken and fully submerge; refrigerate for 2-4 hours to brine.
- Remove the chicken from the brine, rinse and pat dry.
- Grill chicken on direct heat for 5-7 min, turning once or twice until chicken is golden and well-marked from the grill.
- Move the chicken over to the side of the grill to indirect heat and continue to cook until juices run clear, about another 5-7 minute.
Nutrition Facts : Calories 312.5, Fat 17.7, SaturatedFat 5.1, Cholesterol 102.2, Sodium 9540.2, Carbohydrate 13.4, Sugar 13.2, Protein 23.8
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