Bud Light Chicken Recipes

BUD LIGHT CHICKEN

Steps:

• Light your grill, I use gas and I put it on a low setting.
• Crack open a Bud Lite and drink about half of it.
• In a sauce pan, melt butter.
• Once the butter has been melted add the Tony's, cayenne, and paprika. Allow to simmer for about 3-5 minutes.
• Add black pepper and sea salt and simmer for about 5 minutes.
• Spoon about a quarter to half of the ingredients into the can of the remaining Bud Lite. If you do it too fast it will fizz all over the place and turns into a big mess. Do it slowly.
• Sit the chicken on top of the can, you are going to want to use a small round metal pan underneath the chicken. It makes for less mess later when you are cleaning your grill.
• Take the remaining portion of the sauce with the chicken out to the grill. Place your sauce to the side and place the chicken on the grill.
• Using a BBQ brush, brush the mixture all over the chicken. Just like doing a BBQ, you will brush on more and more every 15-30 minutes.
• **** Now, depending on your grill, it may take only about two hours to fully cook or it could take three hours. I have made this on a few different grills and this is about the range of time I've experienced. Don't rely on time, when it's done it's done and boy is it good!*****.

BAKED BEER CAN CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the garlic powder, seasoned salt, onion powder, dried oregano, salt, and ground black pepper in a small bowl; set aside. Pour 1/3 of one can of beer into the bottom of a 9x13-inch baking dish. Place the open beer can in the center of the baking dish.
• Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the open beer can with the legs on the bottom. With the breast of the chicken facing you, use a paring knife to cut a small slit on each side and press the tip of each wing into the slit to encourage even cooking.
• Rub the prepared seasoning mixture to taste over the entire chicken. Pat the sliced green onions around the whole chicken evenly. Some will fall into the beer, that's fine. Press the halved green onions into the top cavity of the chicken. Open the remaining beer and pour 1/2 of it into the pan under then chicken. Reserve the remaining beer.
• Bake the chicken in the preheated oven. After 45 minutes, pour remaining beer into the pan under the chicken. Continue baking until no longer pink at the bone and the juices run clear, about 30 additional 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 oven 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.

BIG BUD'S BEER CAN CHICKEN

Steps:

• Preheat oven to 450 degrees F. Wash chicken with cold water and pat dry with paper towels.
• Mix dry ingredients in small bowl. Rub 1/2 of the ingredients on inside cavity of chicken. Gently peel skin away from chicken and rub mixture into meat of chicken. Open beer can pour out about 1/2 cup. Drop the garlic cloves into the beer can. Place chicken, open end down, over the beer can to insert the beer into the cavity. Place chicken, standing up, in large saute pan. Place 1/3 of the bacon in the top cavity of the chicken and drape the remaining 2/3 of the bacon down the outside of the chicken. Pierce the bacon to the chicken with toothpicks.
• Place chicken in the oven for 10 minutes and then lower temperature to 325 degrees F and cook for another 1 hour, or until the internal temperature in the thickest part of the thigh reaches 165 degrees F on an instant-read thermometer.

JIMMY BUFFETT: A BUD LIGHT AND A PINK CRUSTACEAN

Steps:

• Boil the beer (2 cans or whatever volume is required to cook the shrimp - if you have any left over, I think you can figure a use for it) with the Cajun seasoning.
• Add the shrimp.
• When the shrimp is pink, remove and sauté in an iron skillet in a small amount of oil and the minced garlic.
• When done, add a cup of the beer and cook down for 5 minutes.
• Serve over rice.

BUD LIGHT CHELADA ENCHILADAS

Steps:

• Sauce: Sauté onions, garlic, and bell pepper in butter until soft. Stir in next five ingredients. Cover and simmer over low heat about 30 minutes. Makes about 3 cups.
• Brown and drain meat. Soften tortillas in skillet with oil one at a time. In casserole dish, put small amount of sauce on bottom. Place meat, cheese, and onions in tortilla and roll. Place in casserole dish - hold in place with toothpicks. Put more sauce on top. Cover with cheese and bake at 350 degrees for 20-30 minutes.