Asian Sesame Beer Can Chicken Recipes

BEER CAN CHICKEN

Steps:

• Preheat an outdoor grill for medium-high heat, about 375 degrees F (190 degrees C). Mix the brown sugar, chili powder, paprika, dry mustard, salt, and ground black pepper in a small bowl. Place the half-full can of beer in the center of a plate.
• Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the can of beer with the legs on the bottom; keep upright. Sprinkle 1 teaspoon of the seasoning mix into the top cavity of the chicken. The beer may foam up when the seasonings fall inside the can. Rub the remaining seasoning mix over the entire surface of the chicken.
• Place the chicken, standing on the can, directly on the preheated grill. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the grill and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

ASIAN SESAME BEER-CAN CHICKEN

Steps:

• Place gallon-size resealable food-storage plastic bag in aluminum grill pan. Add 1/2 cup of the dressing to bag. Remove and discard neck and giblets from chicken cavity. Pat chicken dry with paper towels. Add chicken to dressing in bag; remove air and seal. Turn bag to coat chicken, then place bag in pan, breast side down, and refrigerate at least 1 hour but no longer than 12 hours.
• Heat gas or charcoal grill for indirect cooking. Remove chicken from bag, and discard dressing. Carefully loosen skin at top of breast. Place green onion whites, gingerroot and garlic evenly under skin of breast, without removing skin. Sprinkle chicken all over with salt.
• Open beer can; with can opener, make several other openings in top. Measure out 2/3 cup beer; discard or reserve for another use. Place half-full can of beer in ungreased shallow 8x8- or 13x9-inch aluminum grill pan. Carefully place chicken cavity over can, pushing until chicken balances in pan.
• Place on grill over medium heat, making sure chicken is balanced. Cover grill; cook 1 hour to 1 hour 15 minutes or until legs move easily when lifted or twisted and thermometer inserted in thickest part of thigh reads at least 165°F.
• With tongs and flat metal spatula, carefully remove chicken and can from pan on grill; place on clean cutting board or serving platter. Carefully remove pan and drippings; let cool, then discard. Let chicken stand 5 to 10 minutes. Twist can to remove from chicken; discard can. Serve carved chicken with cilantro and green onion greens, remaining 1/4 cup dressing and the lime wedges.
• To bake chicken, place oven rack in lowest position, and heat oven to 375°F. Place prepared chicken on can in lightly sprayed 8-inch square (2-quart) baking dish. Bake 1 hour to 1 hour 15 minutes or until legs move easily when lifted or twisted and thermometer inserted in thickest part of thigh reads at least 165°F. Let chicken stand 5 to 10 minutes. Twist can to remove from chicken; discard can. Serve carved chicken with cilantro and green onion greens, remaining 1/4 cup dressing and the lime wedges.

ASIAN BEER CAN CHICKEN WITH WOK-FRIED BACON BRUSSELS SPROUTS AND HORSERADISH MASHED POTATOES

Steps:

• Preheat the oven to 300 degrees F. Pour half the contents of each beer can into a shallow roasting pan, then set the cans upright in the pan.
• In a medium bowl, toss the butter with the Three's BBQ Dry Rub and set aside. Rinse the chickens and pat dry. Generously rub chickens inside and out with the seasoned butter, being sure to stuff some butter under the skin as well. Put one lemon quarter in each cavity and then slide the chickens over the beer cans. Add the orange peels to the pan. Roast for 1 hour.
• Pull the pan from the oven and generously ladle the Orange-Hoisin Glaze over the chickens. Return to the oven and cook until the glaze has caramelized and turned a dark golden amber, about 25 minutes. When done, the internal temperature of the thigh meat should register 160 degrees F. Let the chickens rest, lightly tented with foil, for about 15 minutes. Carefully cut out the back bone of each chicken and cut the breast down the center.
• Serve a half-chicken per person, with Wok-Fried Bacon Brussels Sprouts and Horseradish Mashed Potatoes on the side. Strain the pan drippings and ladle over the chicken prior to serving.
• In a bowl, mix together the chili powder, brown sugar, celery salt, cinnamon, coriander, five-spice powder, oregano, garlic, chile flakes, curry powder, nutmeg, 4 tablespoons kosher salt and 2 tablespoons black pepper. Store in a sealed container.
• In a medium saucepot over medium-high heat, melt the butter and brown sugar together. Add the orange juice, hoisin, garlic, onions, orange rind and juice, lemon rind and juice, lime rind and juice, lemongrass, jalapeno and ginger. Bring to a boil, then reduce the heat and simmer for about 20 minutes.
• In a deep saucepot, heat the oil to 350 degrees F. Fry the brussels sprouts until the edges start to turn golden brown, about 2 minutes. Remove with a spider and drain on paper towels.
• In a medium wok or saute pan over medium-high heat, add the bacon fat and bacon. Then add the ginger, garlic, carrots and fried brussels sprouts; stir-fry for about 3 minutes. Add the balsamic and kimchee and cook, tossing, until everything is evenly glazed. Turn off the heat and add the basil. Divide into 4 portions and garnish with Parmesan.
• Fill a large pot with 1 gallon of water. Add the potatoes and bring to a boil. Reduce to a rolling simmer (medium-low heat) and cook until the potatoes are fork tender, about 30 minutes.
• Meanwhile, combine the whipping cream, garlic, rosemary and thyme and in a small saucepan. Bring to a simmer and cook until the cream is infused, about 10 minutes. Strain and keep warm.
• Drain the potatoes when they are done and return them to the pot over low heat. Using a potato masher, mash in the infused cream, creme fraiche, butter, horseradish, 1 tablespoon salt and 1 teaspoon pepper until just combined.

PERFECT SESAME CHICKEN

Steps:

• Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
• Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.
• Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).
• Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.

ASIAN HONEY SESAME CHICKEN

Steps:

• RINSE chicken; pat dry. Combine all remaining ingredients in large resealable food storage bag; add chicken. Seal. Refrigerate 4 hours or overnight, turning once or twice.
• HEAT oven to 350 degrees F. Pour 1/2 cup marinade into 13 x 9 x 2-inch glass baking dish. Add chicken. Discard remaining marinade.
• BAKE 35 to 45 minutes or until chicken is no longer pink in center and reaches internal temperature of 165 degrees F.

THE BEST CHINESE SESAME CHICKEN RECIPE

Steps:

• To Finish: Heat 1 1/2 quarts peanut, vegetable, or canola oil in a large wok or Dutch oven to 350°F (177°C) and adjust flame to maintain temperature.

BEER-BASTED CHICKEN WITH ASIAN FLAVORS

Steps:

• Combine all ingredients in heavy large resealable plastic bag. Refrigerate 1 hour and up to 1 day, turning bag occasionally.
• Preheat oven to 350°F. Place chicken and marinade in 13 x 9 x 2-inch baking pan. Roast chicken until juices run clear when thigh is pierced, basting occasionally, about 1 hour 20 minutes.
• Transfer chicken to platter. Pour pan juices into medium saucepan; spoon off fat and discard. Boil until sauce is reduced to 1 cup, about 6 minutes. Serve chicken with sauce.