HICKORY CHICKEN RECIPES
BEER CAN CHICKEN | POULTRY RECIPES | WEBER GRILLS
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
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
BETTER-THAN-TAKEOUT ORANGE CHICKEN – INSTANT POT RECIPES
Provided by Chop Secrets
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4 - 6 servings
Number Of Ingredients 8
Steps:
- Combine chicken, BBQ sauce, orange juice and soy sauce in the pot and stir to combine.
- Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
- When the time is up, quick-release the remaining pressure.
- Carefully remove the chicken from the pot to a cutting board and cut into bite-sized chunks.
- Remove 1/4 cup of cooking liquid and mix with cornstarch.
- Stir cornstarch slurry, chicken and orange marmalade into the pot for 5-6 minutes until sauce has thickened, returning to SAUTE mode as needed.
- Serve over cooked rice garnished with green onions and sesame seeds.
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