BARBECUE CHICKEN
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 9h50m
Yield 6 to 8 servings
Number Of Ingredients 27
Steps:
- Rinse chicken halves in cold water and pat dry with paper towels. Place chicken in a large bowl or baking dish, coat with Italian dressing and evenly season with Neely's Barbecue Seasoning. For best results, allow the chicken to marinate in the refrigerator overnight.
- If cooking inside: Take the chicken out of the refrigerator and brush chicken with Neely's Barbecue Sauce.
- Place into a preheated 350 degree F oven for 45 minutes.
- If grilling outside: Thirty minutes before you're ready to cook, take the chicken out of the refrigerator and allow it to come to room temperature. Preheat the grill to a medium temperature, about 275 degrees F preferably over hickory and charcoal.
- Place the chicken halves on grill, meat side down. Cover grill and cook for about 50 minutes. Flip chicken over and let it brown until the chicken becomes golden, about 15 to 20 minutes. The wing and the drumstick should become very tender and will easily pull away at the joints. Brush the chicken with Neely's Barbecue Sauce during the last 5 minutes of cooking.
- Mix all the ingredients together in a bowl, except the oil and salt and pepper. Slowly whisk in the oil and season with salt and pepper, to taste.
- Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
- In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
BEER CAN CHICKEN
This is a deliciously moist chicken recipe. It's perfect for a BBQ on a hot summer day!
Provided by Hunter's Mom 2008
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h30m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 546.2 calories, Carbohydrate 24 g, Cholesterol 145.4 mg, Fat 27.3 g, Fiber 2.7 g, Protein 47.5 g, SaturatedFat 7.3 g, Sodium 478.6 mg, Sugar 18.4 g
PAT'S BEER CAN GRILLED CHICKEN
Make and share this Pat's Beer Can Grilled Chicken recipe from Food.com.
Provided by ElizabethKnicely
Categories Whole Chicken
Time 1h50m
Yield 1 whole chicken, 4 serving(s)
Number Of Ingredients 12
Steps:
- FOR THE CHICKEN RUB:.
- In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months.
- FOR THE CHICKEN:.
- Preheat your grill to medium-high heat.
- Rub the chicken and its cavity down with the vegetable oil. Season the chicken with rub mixture, remember to season the cavity. Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover. Cook the chicken in the center of the hot grill and cover. Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165°F Once cooked, cover loosely with foil and let rest for 10 minutes before carving.
Nutrition Facts : Calories 713.7, Fat 47.6, SaturatedFat 13.5, Cholesterol 213.9, Sodium 3700.4, Carbohydrate 11.8, Fiber 3.1, Sugar 0.8, Protein 52.4
GET YOUR MAN CHICKEN - THE NEELYS
Delicious, braised chicken thighs from The Neely's on Food Network. Gina Neely claims that your man will love this one. The chicken is so moist and tender. I think the herbs and seasonings are a little strong, so I've indicated a range for the amounts. I have also subbed herbs de provence for both thyme and rosemary, and really like the results. I prefer to use a total of 1 tsp dried herbs de provence and 1/2 TBS of lemon pepper. And I like to add 1/2 tsp sugar to balance out the acidity in the canned tomatoes. Serve over hot buttered rice. I'm also going to try this with pork chops.
Provided by Recipe Reader
Categories Chicken Thigh & Leg
Time 1h5m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large skillet over medium-high heat.
- Pat chicken dry and season with salt and pepper.
- Brown the chicken about 4 minutes on each side.
- Remove chicken and set aside. Pour off all but 1 tablespoon of oil from the pan.
- Add onion to the pan and cook until tender, about 3 minutes.
- Add chicken stock and wine. Stir, scraping any brown bits from the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes.
- Add the crushed tomatoes, the dried herbs, lemon pepper, and sugar. Then add the chicken thighs back in . Cover and cook on medium low for 40 minutes for bone-in thighs, 25-30 minutes for boneless.
- Garnish with fresh chopped parsley.
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- Pat's Beer Can Grilled Chicken — The secret to Pat Neely's golden-brown bird (pictured above) is a bold dry rub featuring smoked paprika, cayenne pepper, dried herbs and cumin.
- Big Bud's Beer Can Chicken — Draped with smoky bacon, this garlic-infused chicken from Guy Fieri is roasted in the oven, so it's a must-try, especially for those without a grill.
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- Beer Can Chicken with Cola Barbecue Sauce — Tangy, sweet and salty all at once, the cola-ketchup barbecue sauce is spiked with Worcestershire sauce and served alongside crispy-skinned chicken.
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