CHICKEN AND POULTRY RUB RECIPES

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BEER CAN CHICKEN | POULTRY RECIPES | WEBER GRILLS



Beer Can Chicken | Poultry Recipes | Weber Grills image

Beer Can Chicken

Provided by Jamie Purviance and Sandra S. McRae

Categories     Poultry

Total Time 1 hours 40 minutes

Prep Time 10 minutes

Cook Time 1 hours 30 minutes

Yield 4 servings

Number Of Ingredients 11

1 teaspoon mustard powder
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon kosher salt
½ teaspoon granulated garlic
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon freshly ground black pepper
1 whole chicken, about 4 pounds, neck, giblets, and excess fat removed
2 teaspoons vegetable oil
1 can (16 fluid ounces) lager or other beer (tall boy)

Steps:

  • In a small bowl combine the rub ingredients.
  • Lightly brush the chicken all over with the oil and season, inside and outside, with the rub.
  • Prepare the grill for indirect cooking over medium heat (350° to 450°F).
  • Open the beer can and pour off half of the beer. Using a church key–style can opener, make two more holes in the top of the can. Set the can on a flat surface and slide the chicken over the top so the can fits inside the cavity. Transfer the chicken-on-a-can to the grill, keeping the can upright. Carefully balance the chicken on its two legs and the can. Grill over indirect medium heat, with the lid closed, until the juices run clear and the internal temperature reaches 160° to 165°F in the thickest part of the thigh (not touching the bone), 1¼ to 1½ hours.
  • Using tongs, grasp the bird and slide a sturdy, wide spatula under the beer can. Carefully transfer it in an upright position to a platter and let rest for 5 to 10 minutes (the internal temperature will rise a few degrees during this time). Using tongs to hold the chicken and paper towels to hold the can, give the chicken a little twist to loosen the can before trying to remove it. Carefully lift the chicken off the beer can, keeping the can upright to prevent the hot beer from spilling (the beer will be very hot). Discard the beer. Cut the chicken into serving pieces. Serve warm.

Nutrition Facts : Calories calories

SOUS VIDE CHICKEN BREAST WITH SMOKED PAPRIKA SPICE RUB



Sous Vide Chicken Breast With Smoked Paprika Spice Rub image

This simple recipe came about when I was in a rush one day, looking for maximum flavor and minimum fuss. The end result was dubbed the “best chicken ever” by one of my taste testers. I don’t know about that, but I do know this is a nice recipe to have in my back pocket for nights I don’t want to think much about what’s for dinner. The brief brine of the chicken breasts makes enough of a difference that I think it is worth it to think just a little bit ahead on this one (45 minutes ahead, to be precise).

Provided by Barbara Freda

Total Time 01 hours 30 minutes

Prep Time 01 hours 15 minutes

Yield Ingredients for 4

Number Of Ingredients 11

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SOUS VIDE CHICKEN BREAST WITH SMOKED PAPRIKA SPICE RUB
This simple recipe came about when I was in a rush one day, looking for maximum flavor and minimum fuss. The end result was dubbed the “best chicken ever” by one of my taste testers. I don’t know about that, but I do know this is a nice recipe to have in my back pocket for nights I don’t want to think much about what’s for dinner. The brief brine of the chicken breasts makes enough of a difference that I think it is worth it to think just a little bit ahead on this one (45 minutes ahead, to be precise).
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