Beer Can Chicken

Beer Can Chicken

4 Tablespoons dry rub (like McCormick's Applewood Rub)
1 1/2 full can of beer
1 3-4 lb chicken

Rinse and pat chicken dry.  Rub the chicken generously with the dry rub.  Using a foil pie pan, stand your chicken over the can of beer.  I used a stand specifically designed for can barbecuing chicken on the grill.  This made the process very easy.

Preheat your grill and place the chicken, in the pie pan, on the grill.  Roast for about 1 hour and 15 minutes.  Always use a thermometer to be sure that your chicken is done.  Your chicken is safe to eat when the thigh registers180 degrees.

When done, carefully move the chicken and pie pan to the counter to rest for about 10 minutes before carving.

Grilled Thai Chicken Breasts with Herb-Lemongrass Crust

This recipe is really flavorful and healthy.  I used chicken breast tenders because it's what I had on hand.  I hadn't used lemongrass before, so I watched a few videos that explained how to properly chop it.  This one was the best.


Grilled Thai Chicken Breasts with Herb-Lemongrass Crust


1-1/2 cups chopped fresh cilantro (leaves and tender stems) 
3/4 cup coconut milk 
1/4 cup finely chopped lemongrass (from about 2 stalks) 
12 fresh basil leaves 
3 Thai bird chiles, 2 jalapeños, or 2 medium serranos, stemmed, seeded, and finely chopped 
3 cloves garlic, minced 
1-1/2 Tbs. kosher salt 
2 tsp. packed light brown sugar 
1-1/2 tsp. freshly ground black pepper 
3/4 tsp. ground coriander 
12 boneless, skinless chicken breast halves (5 to 5-1/2 lb.), trimmed (remove the tenderloins if still attached) 
2 limes, cut into wedges for serving



Combine 1-1/4 cups of the cilantro with the coconut milk, lemongrass, basil, chiles, garlic, salt, brown sugar, pepper, and coriander in a food processor or blender and purée until smooth. Arrange the chicken breasts in a nonreactive baking dish or other vessel large enough to accommodate them in a snug single layer. Pour the marinade over the breasts and turn to coat them well. Cover and refrigerate for at least 2 hours and up to 1 day.

Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Grill the chicken (covered on a gas grill) until it has good grill marks on the first side, 4 to 5 minutes. Flip the chicken (cover a gas grill) and continue to cook until firm to the touch and completely cooked through (check by making a slice into one of the thicker breasts), 5 to 6 more minutes. Transfer to a platter and let rest for 5 minutes. Sprinkle with the remaining 1/4 cup cilantro and serve with the lime wedges.

Grilled Pepper-Jack Chicken with Succotash

This recipe was on the cover of this month's Food Network Magazine -- and looked so tasty, I immedeatly went to the market to purchase the ingredients.  This was incredibly simply but full of flavor.  I made 4 chicken breasts since they were a little on the small size and I wanted dinner for tomorrow.  

Grilled Pepper-Jack Chicken with Succotash

4 ounces pepper-jack cheese, shredded

2 cups baby arugula, roughly chopped

2 large skinless, boneless chicken breasts (12 ounces each)

1 tablespoon olive oil, plus more for brushing

Kosher salt

1 1/2 to 2 tablespoons Cajun spice blend 

Vegetable oil, for the grill

1 cup frozen lima beans, thawed

1 medium yellow summer squash, diced

2 cups corn kernels

1 cup grape tomatoes, halved

Juice of 1 lime

 

Combine the cheese and arugula in a bowl. Cut a deep 2-inch-wide pocket in the thickest part of each chicken breast with a paring knife. Stuff with the arugula mixture. Brush with olive oil and season with salt and the Cajun spice blend.

Preheat a grill to high and brush the grates with vegetable oil. Grill the chicken until blackened and a thermometer inserted into the thickest part registers 155 degrees F, 8 to 10 minutes per side. Transfer to a cutting board.

Meanwhile, heat 1 tablespoon olive oil in a skillet over high heat. Add the lima beans, squash and corn, season with salt and cook until the squash is just tender, 2 to 3 minutes. Add the tomatoes and cook 2 more minutes. Remove from the heat and stir in the lime juice. Slice the chicken and serve with the succotash.

Jerk Chicken Thighs

I recently tried this recipe at my aunt's house and it was amazing!  It was definitely spicy, but you can turn it up or down to suit your preferences.  This recipe comes from The Barbecue Bible.

Jerk Chicken Thighs

4-15 scotch bonnet chiles - seeded
1 bunch scallions (both white and green parts) coarsely chopped
2 shallots halved
1 small onion quartered
1 T fresh ginger grated
2 tsp fresh thyme or 1 tsp dried
2 tsp ground allspice
3 T soy sauce
3 T fresh lime juice
2 firmly packed T brown sugar
2 T salt
1 tsp ground black pepper
1 cup water

4 lbs chicken thighs
 

Puree all ingredients.  Marinate chicken thighs for 6 hours.  Grill until done.

Caprese Style Stuffed Chicken Rolls with Greens

Another great recipe from Everyday with Rachel Ray. I didn't slice these up because the rolls were too large and the filling was slipping out. They were still just as delicious. I also used a balsamic vinaigrette instead of the dressing recommended by the recipe This recipe was light, flavorful, and definitely something I will make again!

Caprese Style Stuffed Chicken Rolls with Greens

4 chicken cutlets (about 1 1/2 pounds)
Salt and pepper
1/3 cup basil leaves
1 cup shredded mozzarella cheese (about 4 ounces)
2 tomatoes, cored and thinly sliced
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 red bell pepper—stemmed, cored and thinly sliced
1 cucumber—trimmed, halved lengthwise and thinly sliced crosswise
1/2 head red-leaf lettuce, torn into bite-size pieces

Preheat a grill to medium. On a work surface, arrange the chicken cutlets in a single layer and season with salt and pepper. Divide the basil among the cutlets in an even layer, then top each with some of the mozzarella and tomatoes. Roll up the cutlets and secure with toothpicks; brush the rolls with 1 tablespoon olive oil and season with salt and pepper.

Arrange the chicken rolls on the cooking grate, cover and grill, turning occasionally, until deep golden-brown and cooked through, about 15 minutes; transfer to a work surface. Let stand for 5 minutes, then remove the toothpicks and thinly slice crosswise.

Meanwhile, in a large bowl, whisk together the remaining 2 tablespoons olive oil and the lemon juice. Add the bell pepper, cucumber and lettuce and toss; season with salt and pepper. Serve with the chicken.

Chicken Kabobs

Chicken Kabobs

2 lbs chicken breasts or thighs

½ cup low sodium teriyaki sauce

1 tablespoon minced garlic

1 tablespoon minced ginger

½ to 1 tsp green curry paste

¼ cup oil (any kind)

1 Green, Yellow, and Red Pepper

1 red onion

1 pint whole mushrooms

Cut the chicken breast into 1 inch pieces.  Marinate the chicken in a Ziplock bag with teriyaki sauce, garlic, ginger, curry paste, and oil.  While the chicken is marinating, chop the peppers and onion into bite size pieces.  Lightly clean the mushrooms.  Using metal skewers alternate vegetables and chicken.  If you use wooden skewers, make sure that you soak them in water prior to placing them on the grill.

*The pictures aren't great as I charred many of the veggies.