BEER CAN CHICKEN RECIPE | BOB BLUMER | FOOD NETWORK
Q) Why did the chicken cross the road? A) Because it couldn't remember where it left its beer
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories main-dish
Total Time 1 hours 35 minutes
Prep Time 10 minutes
Cook Time 1 hours 15 minutes
Yield 4 servings
Number Of Ingredients 6
Steps:
- Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
- Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
- Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.
KOREAN BULGOGI TACO RECIPE RECIPE | FOOD NETWORK
Provided by Food Network
Categories main-dish
Total Time 3 hours 35 minutes
Cook Time 35 minutes
Yield 12 to 15 tacos
Number Of Ingredients 19
Steps:
- Cut off any excess fat from the short ribs then thinly slice the beef and cut into 1 1/2-inch pieces. Place in a large bowl or in a plastic resealable bag.
- In a blender or food processor, blend the soy sauce, mirin, sugar, sesame oil, garlic, scallions and ginger. Pour half of the sauce over the short ribs, ensuring all the beef is covered. Seal tightly and marinate the short ribs in the refrigerator for at least 3 hours and up to 24 hours.
- Place the other half of the marinade in a pan and reduce over medium heat, stirring occasionally, until the mixture is thick. Place in a serving bowl and reserve to drizzle on the tacos.
- For the slaw: Place the cabbage, daikon, cilantro and scallions together in a medium to large bowl.
- For the dressing: In a small bowl, whisk together the lime juice, soy sauce, mirin and Sriracha. Slowly whisk in the olive oil. Place the dressing in the fridge until ready to use.
- For the taco assembly: Heat your griddle to high. Flash cook the meat while simultaneously caramelizing the marinade. Place your short ribs on the griddle. Cook for 2 to 3 minutes and flip. Cook an additional 3 minutes, then wrap the meat in foil and set aside.
- Grill up your tortillas. Flip after 45 seconds. Grill for another 45 seconds and remove.
- On the grilled tortillas, pile some Korean slaw, dressing, beef, reserved and reduced marinade and extra Sriracha to taste. Then, chow down.
More about "chicken taco recipe food network recipes"
CROCK POT TACO SOUP RECIPE - FOOD.COM - RECIPES, FOOD ...
Make and share this Crock Pot Taco Soup recipe from Food.com.
From food.com
Reviews 5.0
Total Time 2 hours 10 minutes
Calories 339.2 per serving
From food.com
Reviews 5.0
Total Time 2 hours 10 minutes
Calories 339.2 per serving
- Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips.
See details
TEX MEX CHICKEN TACO SOUP RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 45 minutes
Category main-dish
Cuisine mexican
Reviews 4.8
Total Time 45 minutes
Category main-dish
Cuisine mexican
- Also, great on the second day over rice.
See details
PULLED CHICKEN TACOS WITH SEASONED TACO ... - FOOD NETW…
From foodnetwork.com
Reviews 4.9
Total Time 45 minutes
Category main-dish
Reviews 4.9
Total Time 45 minutes
Category main-dish
- Arrange the taco shells in a single layer on the prepared baking sheet. Lightly brush the shells inside and out with vegetable oil, and sprinkle all over with the spice mixture. Bake until golden, about 5 minutes, turning once halfway through.
See details
CROCK POT CHICKEN TACO MEAT RECIPE - FOOD.COM
I adopted this recipe from the Recipezaar account, and I'm so glad that I did. This has become a regular addition to my OAMC and I have created a public cookbook filled with recipe ideas using this recipe. This is a three-ingredient wonder that's easy (5 minutes of your time), delicious and versatile.
From food.com
Reviews 5.0
Total Time 6 hours
Calories 71.4 per serving
From food.com
Reviews 5.0
Total Time 6 hours
Calories 71.4 per serving
- Press out all the air and seal.
See details
CHICKEN TACO SOUP RECIPE - FOOD.COM
I found this hearty recipe online several years ago and often make it instead of chili. Made mostly of canned ingredients, this soup lets the slow cooker do the work for you so you can go about your hectic schedule. This recipe is very adaptable to your personal taste. To add more kick simply omit the one can of diced tomatoes and add a second can of diced tomatoes with green chilies.
From food.com
Reviews 5.0
Total Time 8 hours 15 minutes
Calories 269.5 per serving
From food.com
Reviews 5.0
Total Time 8 hours 15 minutes
Calories 269.5 per serving
- Serve topped with shredded cheese or sour cream.
See details
CHICKEN TACO SALAD RECIPE | REE DRUMMOND | FOOD NETWORK
From foodnetwork.com
Reviews 4.9
Total Time 16 minutes
Category main-dish
Reviews 4.9
Total Time 16 minutes
Category main-dish
- On a platter, layer the shredded lettuce, diced chicken, tomatoes, cheese, corn, avocados, green onions, cilantro and crushed chips. Drizzle the dressing all over the top, saving some to serve on the side if you'd like. Serve the salad in individual bowls.
See details
CHICKEN TACO MEAT RECIPE | REE DRUMMOND | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 45 minutes
Category main-dish
Reviews 4.7
Total Time 45 minutes
Category main-dish
- Let cool, divide among 4 freezer bags and freeze.
See details