CHICKEN HEAD RECIPE RECIPES

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CHILI-HEAD CHICKEN RECIPE: HOW TO MAKE IT



Chili-Head Chicken Recipe: How to Make It image

Mesquite chips can be used for additional flavor. Dark stout beer doesn't usually come in 12 ounce cans. Another clean beverage can or an upright chicken roaster can be used.

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 45 minutes

Prep Time 30 minutes

Cook Time 01 hours 15 minutes

Yield 6 servings.

Number Of Ingredients 14

1-1/2 cups dark stout beer, divided
2 dried pasilla chilies
2 teaspoons kosher salt
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
2 teaspoons canola oil
1 jalapeno pepper, chopped
1 broiler/fryer chicken (3-1/2 to 4 pounds)
1 empty 12-ounce beverage can

Steps:

  • Place 3/4 cup beer in a microwave-safe bowl; microwave, uncovered, for 1-1/2 minutes or until very hot. Remove stems and seeds from chilies; add chilies to the beer. Let stand for 20 minutes or until softened. Drain, reserving 4 tablespoons seasoned beer. Set chilies aside., In a small bowl, combine the kosher salt, paprika, cumin, onion powder, garlic powder, oregano, pepper and cayenne; set aside 1 teaspoon of the seasoning mix. , In a blender, combine the oil, 2 tablespoons seasoned beer jalapeno pepper, reserved chilies, and remaining seasoning mix; cover and process until a smooth thick paste forms, adding additional seasoned beer if necessary. , Loosen skin from around the chicken breast, thighs and legs. Rub the chili paste under the skin. Tuck wing tips behind the back. Rub any remaining paste into the body and neck cavities. Sprinkle chicken with reserved seasoning mix. , Prepare grill for indirect heat, using a drip pan. Poke additional holes in top of the empty can with a can opener. Pour the remaining 3/4 cup beer into the can. Holding the chicken with legs pointed down, lower chicken over the can so it fills the body cavity. , Place chicken over drip pan; grill, covered, over indirect medium heat for 1-1/4 to 1-1/2 hours or until a thermometer reads 180°. Remove chicken from grill; cover and let stand for 10 minutes. Remove chicken from can.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

WHITE CUT CHICKEN WITH GINGER SCALLION SAUCE (?????? ...



White Cut Chicken with Ginger Scallion Sauce (?????? ... image

Learn how to make this classic Cantonese chicken dish, a must-have for Chinese holidays and celebrations!

Provided by Made With Lau

Total Time 60 minutes

Prep Time 25 minutes

Cook Time 35 minutes

Yield 6

Number Of Ingredients 7

4 lb whole chicken
2 oz green onion
1.5 oz ginger
5 tbsp corn oil
1 tsp salt
2 tsp salt
1 tbsp sesame oil

Steps:

  • Set the stove to high heat and start boiling a generous amount of water in the pot you'll be using.
  • Wait for the water to come to a boil.
  • While we wait for the chicken to cook, we'll start on our sauce by mincing our green onions and ginger?.
  • We'll heat up our wok on high heat and add corn oil.
  • We'll add salt and sesame oil to the bowl, and mix for 30-60 seconds.
  • Grab a big bowl and dump a few handfuls of ice into it. Fill it roughly halfway with cold water.
  • Once the time draws near, we can uncover the pot. Poke the thickest part of the chicken (around the thigh) deeply with a chopstick.
  • Carefully take two chopsticks under the chicken wings, and lift it over the pot.
  • This could honestly be its own blog post, but for now it will live in a very detailed step in this recipe.

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