Grilled Chicken With Root Beer Sauce Food

ROOT BEER BBQ SAUCE

Steps:

• Combine all the ingredients through the pepper in heavy medium saucepan. Bring the mixture to boil over MEDIUM heat, stirring occasionally. Reduce the heat to MEDIUM-LOW and simmer for 8 to 10 minutes to blend the flavors and reduce the sauce slightly. Season to taste with salt and additional pepper, if desired.
• Allow the sauce to cool slightly then transfer it a mason jar or other airtight container. Cover and refrigerate until ready to use.

ROOT BEER GRILLED CHICKEN

Steps:

• Mix together the paprika, garlic powder and salt and rub all over the drumsticks.
• Then combine the root beer, ketchup, brown sugar, BBQ sauce, jam and mustard in a saucepan and bring to a boil. Reduce the heat and simmer until the glaze is reduced and thickened. Hold over very low heat until the chicken has about 5 minutes left on the grill.
• Grilling the chicken: Preheat your gas grill for about 8-10 minutes. Spray or oil the grates and sear the chicken over direct heat on high, about 3 minutes per side. Then turn everything down to medium, medium-high. Grill a total of about 25 minutes, or until juices run clear when pierced, and the internal temperature registers about 170 degrees. Turn the chicken about every 5 minutes while cooking and brush with about a cup of the glaze the last 5 minutes of cooking.
• Use the additional glaze for dipping while eating.

CHICKEN BREAST FILLETS IN ROOT BEER MARINADE

Steps:

• Combine all of the ingredients for the marinade and add the chicken breasts. Marinate for approximately 2 hours in the refrigerator.
• Preheat a grill. Remove the chicken from the marinade and place on the grill. Grill until cooked through, about 5 minutes per side.
• To serve, place on a bun or plain bread and serve with French fries and a mug of root beer.

GRILLED CHICKEN WITH ROOT BEER SAUCE

Steps:

• Place the chicken breasts into gallon-sized storage bags.
• Combine all ingredients from the root beer through the salt. Mix thoroughly.
• Reserve 1 cup of the root beer sauce for basting.
• Pour the remaining sauce over the ckicken. Marinade in the refrigerator for an hour or more.
• Grill around medium hot coals or over medium heat on a gas grill for about 20 minutes, depending on the thickness of the chicken breasts.
• Turn frequently and baste with the root beer sauce to form a nicely carmelized coating.
• Serve and enjoy!

BEER CAN CHICKEN WITH COLA BARBECUE SAUCE

Steps:

• Pop the tab off the beer can. Using a church key style can opener, make a few more holes in the top of the can. Pour out half the beer into the soaking water of the wood chips. Set the can of beer aside.
• Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat the grill to high until you see smoke, then reduce the heat to medium.
• Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water, drain, and blot dry inside and out with paper towels. Sprinkle 2 teaspoons of the rub inside the body and neck cavities of the chicken. Rub the bird all over on the outside with 2 teaspoons of the rub. If you have the patience, you can put some of the rub under the skin being careful not to tear it.
• Spoon the remaining 2 teaspoons of rub through the holes into the beer in the can. Don't worry if it foams up, this is normal. Insert the beer can into the body cavity of the chicken and spread out the legs to form a sort of tripod. Tuck the wing tips behind the chicken's back.
• When ready to cook, if using a charcoal grill, toss all the wood chips on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked to an internal temperature of 180 degrees, about 1 1/4 to 1 1/2 hours. If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour.
• Using tongs, carefully transfer the chicken in its upright position on the beer can to a platter and present it to your guests. Let rest 5 minutes, and then carefully remove the chicken from the beer can. Take care not to spill the hot beer or otherwise burn yourself. Quarter or carve the chicken and serve with the Cola Barbecue Sauce.
• Combine all the ingredients in a mixing bowl and stir to blend together. Store the rub in an airtight jar away from heat or light. It will keep for at least 6 months.
• Combine all the ingredients in a heavy non-reactive saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by 1/4, about 6 to 8 minutes. Use right away or transfer to a large jar, cool to room temperature, cover, and refrigerate. The sauce will keep for several months.

ROOT BEER GLAZED CHICKEN

Steps:

• Flatten chicken breasts slightly. In a large skillet, cook chicken in oil for 4-6 minutes on each side or until a thermometer reads 170°. Remove and keep warm., Stir the root beer, brown sugar, ketchup, mustard and lemon zest into the skillet. Bring to a boil. Cook and stir for 6-8 minutes or until thickened. Return chicken to skillet; heat through.