I remember the first time I cook chicken with beer. It was the most amazing chicken I’ve ever tasted, and it completely blew my mind. It was super moist, full of flavor and people went nuts over it everytime I made it. Tiny problem: I live in Japan, where we don’t have beer! Or the kind of beer that works best for this recipe.
Cook Chicken With Beer
The Big Green Egg’s beer can chicken has long since become a classic. but we’ve given this dish a little touch by include Radler beer. This beer is a fantastic pleasure because of the Radler’s crisp, sweet citrus flavor. The beer in the can will evaporate while the chicken cooks, keeping the meat moist and soft on the inside. The breast meat, which cooks more quickly than the thighs, is the main beneficiary of this. Make sure the beer is very cold before beginning this recipe because you only need half a can.
FOR THE CHICKEN
- 1 organic chicken
- olive oil
- 1 can of Radler (half-full)
- 1 lime
- 1 lemon
FOR THE RUB
- 1 tbsp black pepper
- 1 tbsp salt
- 2 heaped tbsp paprika powder
- 3 full tbsp brown sugar
- 1 tsp ground cloves
- 1 heaped tsp onion powder
- 1 heaped tsp cumin powder
- 1 heaped tsp garlic powder
- 1 heaped tsp chilli powder
- Set the Big Green Egg to fire. Close the lid and heat the conveEGGtor to 180°C by inserting it into the EGG with its legs pointed upward. In the meantime, combine all of the rub’s ingredients. Slide your fingers beneath the skin and move them from left to right to slowly take the skin away from the chicken meat. Between the skin and the meat, spread some of the rub and thoroughly rub it in. Spread some rub inside the chicken’s cavity as well. Rub olive oil into the skin deeply, then spread it out so that it covers the skin entirely.
- Put the chicken over the half-full can of Radler in the beer can chicken roaster. Place the Round Drip Pan inside the conveEGGtor in the center. Cook the beer can chicken for 60 to 70 minutes with the EGG cover closed.
- Remove the Drip Pan from the EGG using the EGGmitt and grate some lime and lemon zest over the bird before serving.
Sticky beer-baked chicken
Test kitchen approved
- SERVES 6-8
- HANDS-ON TIME 20 MIN, OVEN TIME 45-50 MIN, PLUS 4 HOURS MARINATING
Baked to sticky perfection in a sweet and spicy dark ale marinade, these beer-baked chicken joints are finger-licking good.
- DAIRY-FREE RECIPES
NUTRITION: FOR 8
CALORIES408KCALSFAT11.4G (3.2G SATURATED)PROTEIN60.4GCARBOHYDRATES14.3G (13.4G SUGARS)FIBRE1.2GSALT2.2G
- 2.5kg British free-range chicken joints (a mix of skin-on, bone-in thighs, breasts and drumsticks)
For the dry spice rub
- 1½ tsp fine sea salt
- 1½ tsp sweet paprika
- ¾ tsp each onion powder, dried thyme and ground white pepper
- ½ tsp each cayenne pepper, finely ground black pepper and garlic powder
For the sticky glazing sauce
- 200ml dark, sweetish ale (we used Theakston Old Peculier)
- 200ml tomato ketchup
- 1 tbsp dark soft brown or muscovado sugar
- 50g maple syrup
- 1 tbsp balsamic vinegar, red wine vinegar or lemon juice
- 2 tsp dijon mustard
- 3 garlic cloves, crushed
- 1½ tsp sweet paprika
- Halve the bone-in breasts. In a sizable, non-stick roasting pan, place all the chicken joints. Sprinkle the dry spice rub mixture over the chicken pieces’ top and bottom halves after combining the ingredients in a small bowl. Refrigerate for at least 4 hours or overnight with a cling film covering.
- Oven temperature set to gas 5 (190°C/170°C fan). Bake the chicken pieces skin-side up for 15 minutes after removing the cling film. Turn the chicken over and bake for a further 15 minutes after removing the baking pan from the oven.
- In the meantime, combine all the ingredients for the sticky sauce in a skillet. Stirring occasionally, simmer for 20 minutes or until slightly reduced and thickened.
- After removing the chicken from the oven, generously coat it with some of the sauce. After 5 more minutes in the oven, take them, flip them over, and brush on some more glaze. 5 more minutes of baking. Repeat once or twice more until the chicken is cooked through and is tender. Serve alongside a green salad and a cacik salad (or coleslaw).
- Make up to 12 hours ahead, cover and chill. Serve cold as part of a salad platter.
Beer Braised Chicken Thighs
An effortless weeknight meal is chicken braised in beer. On the burner, chicken thighs and onions are caramelized, and they are baked in a delicious broth and beer sauce.
BRAISED CHICKEN IN BEER
You’ve come to the right place if you’re seeking for a quick dinner recipe that will quickly become a family favorite. These chicken thighs cook up with a crispy exterior and a juicy, soft interior. Without using breading, using skin-on chicken thighs allows you to achieve the desired crispy exterior. Additionally, the beer imparts a tart flavor that the chicken readily absorbs. You won’t be able to get enough of the fall-off-the-bone flesh that is produced when the chicken is given time to slowly braise.
It only takes a few simple steps to make these Beer-Braised Chicken Thighs: first, brown the chicken and onions in a skillet; next, mix the beer and chicken stock together. Place all the ingredients in your baking dish, then leave the rest up to the oven.
Yes, just beer and chicken broth are required for the sauce on this chicken. To serve with your cooked chicken and mushrooms, reduce the beer in the oven to produce a thick sauce. It turns out to be quite juicy and flavorful.
HOW MUCH BEER TO USE
Dark beer is the finest variety to use for braising chicken. If you prefer a lighter beer, a brown ale or lager will work just as well as a black stout. Use a non-alcoholic beer or increase the amount of chicken broth if you’d rather not cook with alcohol.
THICKENING UP THE BEER SAUCE
The braising liquid will naturally reduce as the food cooks. However, shortly before serving your beer chicken thighs, you may easily thicken the sauce so that it resembles gravy.
- Put the cooking liquid in a saucepan.
- Mix in 2 tablespoons of butter and 2 tablespoons of flour. Add more chicken broth if needed.
- Continue to whisk the sauce ingredients together until they’re smooth.
- Cook it on the stovetop fro 3-4 minutes until it’s thickened.
ONE-POT BEER CHICKEN
Use a dutch oven or other oven-safe pot to sear the chicken thighs if you want to make this a one-pot meal. After the chicken and onions are browned, you can add the remaining ingredients and bake the Beer Chicken in the Dutch oven right away.
VARIATIONS ON BEER BRAISED CHICKEN THIGHS
- Grilled: To grill chicken thighs, you can prep the chicken in a marinade the night before. Put the beer mixture in a ziplock bag and let the chicken sit in it overnight. When you’re ready to grill remove the chicken from the liquid and grill the chicken thighs as normal. You can use flour to thicken up the marinade and serve it with the grilled chicken as a sauce.
- Cooking liquid: There are lots of different cooking liquids you can braise your chicken with instead of beer. Try using red wine, white wine, or red wine vinegar. You could also mix in a tablespoon or so of barbecue sauce or mustard with the cooking liquid for extra flavor.
- Flavor additions: For some extra flavor in your Beer Braised Chicken Thighs try cooking some minced garlic cloves, chopped shallots, or parsley with it.
- Spice rub: To make a sweet Beer Chicken recipe, try making a brown sugar dry rub. Combine ¼ cup brown sugar, 1 tablespoon sea salt, 2 teaspoons black pepper, 2 teaspoons paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon ground mustard, and ½ teaspoon cayenne pepper to make a sweet and spicy rub. Use a paper towel to pat the chicken dry then add the rub over it. Use your hands to work the rub into the meat, then prepare the dinner as usual. The rub will give your beer chicken some extra sweetness and spice. This rub is also great if you’re grilling the chicken.
INSTANT POT BEER BRAISED CHICKEN THIGHS
- Set your instant pot to sauté mode, and add extra virgin olive oil to the base.
- Season the chicken with salt and pepper, then place the chicken skin side down and brown the chicken. You may have to do this in batches.
- Remove the chicken and cook the onions until tender.
- Turn off sauté mode and put the chicken back in the instant pot.
- Add in the mushrooms, beer, broth, and thyme.
- Seal and pressure cook for 11 minutes, then quick release.
SIDE DISHES TO SERVE WITH BEER BRAISED CHICKENEasy Mashed PotatoesStouffer’s Macaroni and CheeseRoasted BroccoliGarlic Roasted Red Potatoes
HOW TO STORE BEER BRAISED CHICKEN THIGHS
- Serve: Don’t leave cooked chicken at room temperature for more than 2 hours.
- Store: You can keep your chicken, mushrooms, and onions in an airtight container in the the fridge for up to 4 days. To reheat the meal put it on a baking dish in the oven on low heat.
- Freeze: You can freeze your chicken for up to 3 months. Let it thaw in the fridge overnight before reheating it.
Beer Braised Chicken
Beer Braised Chicken is an easy weeknight dinner. Chicken thighs and onions are browned on the stovetop, then baked in a flavorful beer and broth mixture.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Ingredients US CustomaryMetric
- ▢2 tablespoons vegetable oil
- ▢5 chicken thighs , bone in and skin on
- ▢1 teaspoon Kosher salt
- ▢1/2 teaspoon coarse ground black pepper
- ▢1 yellow onion , sliced
- ▢8 ounces crimini mushrooms , sliced
- ▢12 ounces beer
- ▢1 cup chicken broth
- ▢1 teaspoon spicy brown mustard
- ▢1 teaspoon dried thyme
- Set a large skillet over medium-high heat with vegetable oil and preheat the oven to 375 degrees.
- Add the skin-side-down chicken to the skillet after seasoning with salt and pepper.
- The chicken should be seared for 3–4 minutes or until browned, then flipped over and cooked for an additional 3–4 minutes.
- Remove chicken, reduce heat to medium, add onions, and cook for an additional 4-5 minutes, or until transparent.
- Put the chicken, onions, and mushrooms in a baking dish.
- Pour the mixture of beer, broth, hot brown mustard, and dried thyme over the chicken.
- Bake uncovered for 50–60 minutes or until the sauce has reduced and the chicken is crisp-browned.
Calories: 416kcal | Carbohydrates: 7g | Protein: 26g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 142mg | Sodium: 522mg | Potassium: 529mg | Fiber: 1g | Sugar: 2g | Vitamin A: 132IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 1mg
HEALTH BENEFITS OF CHICKEN
Chicken is one of the most widely consumed meats in the world. It is a versatile food that can be cooked in many ways and is also a good source of protein. However, the health benefits of chicken go far beyond just being a protein source. In this article, we will look at 10 health benefits of chicken.
- Protein source Chicken is an excellent source of high-quality protein. Protein is essential for building and repairing muscles, bones, and tissues. It is also important for maintaining a healthy immune system. A 100-gram serving of chicken breast contains about 31 grams of protein, making it a great protein source for people who are looking to build muscle or maintain a healthy body.
- Weight management Chicken is a low-calorie and low-fat food that can help with weight management. A 100-gram serving of chicken breast contains only 165 calories and 3.6 grams of fat. It is also a good source of dietary protein, which can help reduce appetite and increase satiety, leading to fewer calories consumed overall.
- Heart health Chicken is a good source of niacin, which is a B vitamin that helps to lower cholesterol levels. High cholesterol levels can increase the risk of heart disease, so eating chicken can be beneficial for heart health. Additionally, chicken contains low levels of saturated fat, which can also help to lower the risk of heart disease.
- Brain health Chicken is rich in vitamin B6, which is important for brain function. Vitamin B6 helps to produce neurotransmitters, which are chemicals that transmit signals in the brain. A deficiency in vitamin B6 can lead to depression, confusion, and other neurological disorders.
- Immune system health Chicken is a good source of zinc, which is important for a healthy immune system. Zinc helps to produce white blood cells, which are the cells that fight off infection and disease. Additionally, chicken contains vitamin A, which is important for a healthy immune system and helps to keep the skin and mucous membranes healthy.
- Bone health Chicken is a good source of phosphorus, which is important for bone health. Phosphorus works with calcium to build strong bones and teeth. A 100-gram serving of chicken breast contains about 200 milligrams of phosphorus, which is about 20% of the recommended daily intake.
- Energy production Chicken is a good source of vitamin B12, which is important for energy production. Vitamin B12 helps to convert food into energy that the body can use. A deficiency in vitamin B12 can lead to fatigue and weakness.
- Skin health Chicken is a good source of niacin, which is important for healthy skin. Niacin helps to keep the skin moisturized and prevents dryness and flakiness. Additionally, chicken contains vitamin E, which is important for healthy skin and helps to protect against damage from the sun and other environmental factors.
- Vision health Chicken is a good source of vitamin A, which is important for vision health. Vitamin A helps to maintain healthy eyesight and prevent vision loss. Additionally, chicken contains lutein and zeaxanthin, which are antioxidants that help to protect the eyes from damage caused by free radicals.
- Mood regulation Chicken is a good source of tryptophan, which is an amino acid that helps to regulate mood. Tryptophan is important for the production of serotonin, which is a neurotransmitter that helps to regulate mood, appetite, and sleep. A deficiency in tryptophan can lead to depression, anxiety, and other mood disorders.
In conclusion, chicken is a nutritious and versatile food that offers many health benefits.