Any good grilled chicken recipes with beer?!

Question:

Any good grilled chicken recipes with beer?

I have skinless boneless chicken breasts. 1 beer. an assortment of spices, worcestire sauce. ketchup. white and red cooking wine. vinegar. orange juice. soy sauce. an oinion. garlic. 1 grill. 1 bag coal lump hardwood charcoal. can someone give me a good recipe using the above mentioned ingridients. i just want to make sure the beer is incorporated into the recipe. Thank you in advance.

Additional Details

20 hours ago
Like I said. I have SKINLESS BONELESS CHICKEN BREASTS.

19 hours ago
But i will try the beer can chicken one day

Answers: 20 hours ago
Like I said. I have SKINLESS BONELESS CHICKEN BREASTS.19 hours ago
But i will try the beer can chicken one day Mix all of your ingredients together (except for the charcoal and grill) and marinade the chicken for 2 hours or more.

Mix 1 beer
2 tsp. spices
2 tbsp. Worstershire sauce
1/4 - 1/2 c. Ketchup
2 tsp. white wine
1/4 tsp. vinegar
1/2 c. OJ
1 tsp. Soy Sauce
1/2 finely chopped onion

Then about 10 or 15 minutes before chicken is finished grilling, baste every 5 minutes with the same mix. Just make sure it cooks 5 minutes without adding more sauce. Remember you just had raw chicken in your sauce!

Invite me! Invite me! Beer Can Chicken Recipe courtesy Bob Blumer




Q) Why did the chicken cross the road? A) Because it couldn't remember where it left its beer


1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer

Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving. CHICKEN FAJITAS

4 chicken breasts, boned, skinned
2 garlic cloves, minced
2 tbsp. mesquite flavoring
2 tsp. Worcestershire sauce
3 tbsp. vegetable oil
Salsa of choice
Juice of two limes
1/4 c. fresh chopped cilantro
1/4 c. beer
Dash of Tabasco
Flour tortillas

Soak breasts overnight in a mixture of lime juice, cilantro, smoke flavoring, beer, Worcestershire sauce, Tabasco and oil. Grill over hot coals in a covered grill, brushed with marinade for 5 minutes per side. Remove from grill and slice very thin while hot. Fold tortilla like a TACO or BURRITO and serve. Serves about 6. Lots...just google 'chicken and beer' for your preferance

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