Beer Can Chicken with Savory Rub
This recipe is something you can do on a grill, a smoker or in the oven. Since it is Winter we opted for the oven. The can of beer helps the chicken retain moisture while it cooks but it can easily be substituted using a can of chicken broth if desired.
1 Whole Chicken
1 Can of beer
1/4 Cup of savory rub, the ingredients are up to you.
1 Tbsp of olive or grape seed oil.
First preheat the oven to 350 or fire up the grill arranging the coals for an indirect heat set up (where the coals are piled to one side of the grill so you can place the chicken in the area where it won't be directly over the hot coals.) If you are using a gas grill, you can set up for indirect heat using the outside burners and leave the center burner off.
Rinse the chicken thoroughly with water inside and out and coat with oil. Take your rub and massage it onto the chicken on all sides and inside the cavity, be sure to save about a teaspoon of the rub to put in the can. Use your fingers to separate the skin from the breast slightly and get some of the rub in the space between the skin and flesh.
Now that the chicken is seasoned, use a can opener to cut off the top of the beer can and carefully drink half (or spill it out to mother earth) and sprinkle the remaining rub into the beer and stir. Now you are ready to stand the chicken up on the can. In a medium roasting pan, place the can in the center and carefully lower the chicken onto the can and use the can and the chicken's legs to prop up the chicken. Arrange the racks in the oven so you have clearance to slide the pan in and set the timer for about an hour and a half. I usually roast the chicken for the first hour at 350 and then lower the temperature to 325 for the last 15-30 minutes. Remove the chicken and the meat temperature should be 170 in the breast and 180 in the legs. Let the chicken rest for at least 10 minutes before carving.
Rub, Beer and Chicken
Chicken on a can!
Cedar Plank Grilled Lake Trout
On a trip to Lake Tahoe we hauled in 15 Lake Trout and kitchen supplies in the condo rental did not include a knife sharp enough to filet....so we decided that grilling the cedar plank was the best approach, and what a great time we had. Best part was the crew on the boat cleaned the fish so we were set to go!
First, catch many fish...
Second, immerse cedar planks in water for 2 hours...
Cut off fish heads...
Turn grill on medium-high and - once heated - place the planks on the grill for 30 seconds then flip and place the fish on the planks. Grill the fish for about 8-10 min a side, you will see the skin turn a nice gold color. Squeeze fresh lemon over the fish and enjoy!
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- Gone Fishin’!
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- Preparing the Trout
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- Grill Planks and Flip
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- Just Add Trout
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- Ready to Plate
Garlic Lime Fajitas (from McCormick’s Recipe Inspirations)
This recipe came from McCormick's Recipe Inspirations and we decided to make it when a friend gave us a package containing the ingredients pre-portioned. This meal is perfect for a busy weeknight when all you need is a few ingredients and a few minutes...
1/4 Cup fresh lime juice
1/4 Cup fresh orange juice
1 Tsp garlic powder
1 Tsp cumin
1 Tsp onion flakes
1 Tsp black pepper
1 Tsp cilantro
1 Tsp oregano
1 Cup sliced onion
1 Cup sliced peppers (pick your favorite colors)
1 Large chicken breast, sliced
Combine seasonings and lime/orange juice in a mixing cup and stir and set aside.
You can cook the chicken and onion/peppers using a regular skillet, an iron skillet or using the barbecue. We used a stove top cast iron grill and it worked great.
Start by grilling the chicken and add 1/2 of the seasoning to the chicken as you grill. Cook the chicken until it is almost done, (6-7 min) and set aside momentarily.
Add peppers and onions to the grill and cook until nearly done (3-4 min). Add chicken back to the grill and stir in the remaining seasoning and cook for another 3 min and remove from the grill and cover.
Using the hot grill (or your preferred method) warm tortillas and serve on the side.
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- Grilling Chicken
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- Grilling Peppers and Onions
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- Finishing the Chicken and Veggies in Iron Skillet
Sesame and Orange Cedar Plank Pork Tenderloin
1 to 2 Lb pork tenderloin
Zest of 1 medium orange
Juice of 1 medium orange
1 Medium shallot, diced
4 Garlic cloves, diced
1/3 Cup soy sauce
3/4 Cup extra-virgin olive oil
1 Tbsp toasted sesame oil
1/4 Cup brown sugar
2 Tbsp garlic powder
1-2 Sprigs of rosemary
1-2 sprigs of fresh thyme
Soak cedar plank for at least an hour before grilling. Wash meat, pat dry with paper towels and set aside.
For the marinade, combine the orange zest, orange juice, shallot, garlic, soy sauce, olive oil, sesame oil, brown sugar, garlic powder, rosemary and thyme in a resealable plastic bag. Mix well and then add the meat. Be sure to gently move the tenderloin around so the meat is completely covered with the marinade. Marinate in the refrigerator for at least a few hours, ideally overnight.
Remove the meat from the refrigerator around 30 minutes before grilling to allow the meat to come to room temp.
Prepare the cedar plank by placing the plank on the hot grill. After about 1-2 minutes flip the plank over and place the meat on the side that was facing down. Close lid and grill for about 20 minutes or until the meat thermometer reads between 150 and 160 degrees. Remove meat from the grill and allow the meat to rest for at least 5 minutes.
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- Prepping for Marinade
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- We Usually Cut Planks for Individual Portions, So Just Use Two
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- Tenderloin on Cedar Plank
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- Marinade Cooks on as a Glaze
Grilled Chicken with Cucumber-Melon Salsa
4-6 (6 oz) Skinless boneless chicken breasts or thighs
4 Cups of buttermilk
For Salsa:
1 Cup Cubed honeydew melon
1 Cup cubed cantaloupe
1/2 Cup Diced peeled English cucumber
1/2 Cup diced onion
1/4 Cup chopped fresh mint
1 Tsp lime zest
2 Tbsp fresh lime juice
2 Tbsp extra virgin olive oil
2 Tsp diced jalapeno pepper
1 Tsp light agave nectar
3/4 Tsp kosher salt
1/2 Tsp fresh ground black pepper
Pre-soak chicken in buttermilk for an hour or so. Buttermilk helps chicken retain moisture while cooking and ensures a rich flavor.
Prepare grill to medium-high heat. Combine ingredients for salsa stirring in 1/4 Tsp salt and 1/4 Tsp pepper.
Sprinkle chicken evenly with remaining 1/2 Tsp salt and 1/4 Tsp black pepper. Remove chicken from buttermilk and grill 5-7 min on each side until done. Serve with salsa; garnish with mint sprigs if desired.
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- Chicken Soaking in Buttermilk
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- Cucumber-Melon Salsa
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- Grilled Chicken after Buttermilk Pre-Soak
Grilled Chicken with Lemon, Garlic, Rosemary and Sage
2 Bone-in chicken breasts (with skin)
2 Sprigs of rosemary (or one large one halved)
1 Clove of garlic
1 Sprig of sage
1 Fresh lemon
1 Tbsp olive oil
1/4 Tsp kosher salt
1/4 Tsp freshly ground black pepper
Prepare the chicken by trimming off excess fat. Slightly separate skin from flesh and lightly brush both breasts on the flesh with olive oil. Add salt, pepper and coarsely chopped garlic. Slice lemon into whole rings thin enough to slide under the skin. Insert rosemary and sage sprigs between the skin and the flesh and then add one to two lemon slices, press the skin and all ingredients to the flesh slightly to secure. Refrigerate for several hours if possible to increase flavor.
Prepare charcoal for medium to medium-high heat or pre-heat your gas grill to medium or medium-high heat. Place breasts on the grill bone side down, positioning the thicker part of the breasts over the hotter portion of the grill. After about 5-7 minutes flip the breasts so they are skin side down and position the breasts so the thicker portion is still over the hotter portion of the grill. The skin should be fine, but in case it creates flare-ups it may be good to keep a spray-bottle full of water nearby to extinguish flare-ups. After 6 Minutes flip the breasts back to bone side down position and continue to grill them for another 8-10 minutes depending on thickness. On average you will need to grill medium sized bone-in breasts for 22-25 minutes. If the meat is charring slightly you can move the meat toward the cooler sections of the grill. Remove meat from the grill and let rest for several minutes. Remove skin before serving, leaving lemon and rosemary for presentation.
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- Chicken Breasts, Lemon Slices, Garlic, Sage and Rosemary
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- Ingredients Stuffed Between Skin and Flesh
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- Ready for the Grill after Time in the Refrigerator
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- Lemon, Rosemary, Garlic and Sage Chicken Breasts Fresh from the Grill
