Sriracha Beer Can Chicken
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- I first learned the technique of roasting chicken on a half-full beer can from my dad.
I remember thinking, “This absolutely has to be good because I’ve never seen my dad waste beer before.”
And it was. In fact, it was unbelievably good. Probably the most tender roasted chicken I’ve ever had. It’s totally worth sacrificing half a beer to have a perfectly cooked, very tender chicken!
Over the years, I’ve worked up a few different variations on the standard (which was simply seasoned with salt and pepper). This Sriracha Beer Can Chicken recipe uses one of my favorite condiments on the market, Sriracha chili sauce, to give the chicken some spicy kick!
One nice thing about this recipe is that it only has a few ingredients and takes just a few minutes to prepare. A young whole chicken, butter, Sriracha, a can of beer – that’s it.
As far as applying the Sriracha goes, you don’t want to just drizzle it all over the chicken – it would be way too strong. I recommend mixing it with some butter and using that as a kind of rub on the chicken.
Just soften up your butter and then add a good amount of chili sauce to the butter. Mash this all into a paste and you’re ready to go.
As far as beer goes, you can use any kind really. I recommend something on the light side – stout-flavored chicken just doesn’t sound fantastic to me. The key things to remember about the beer are:
You want it at room temperature.
Pour about half of it out (or drink it).
Add a few dashes of chili sauce to the beer and swirl it around.
Prepare your chicken by removing any giblets from the inside and patting it dry with a paper towel. Then take your butter/chili paste and rub it all over the chicken. If you can, gently separate the skin from the chicken and massage some of the butter mixture under the skin.
You probably don’t need to use all of the butter paste. I left about ¼ of mine for applying to the chicken while it was on the grill.
To finish the chicken preparation, set the beer can on a sturdy flat surface and gently lower the chicken onto the can. It should stand straight up without any support.
Now you’re ready to grill!
The important thing to remember about grilling the bird is to cook it over indirect heat since it’ll need about an hour to finish cooking. If your grill has heating elements, turn off the middle one. If you’re using charcoal, push the hot coals to the sides, leaving the center of the grill open.
That’s where the chicken goes. Again, it should stand up on its own. As it cooks, the beer will evaporate and keep the chicken moist. Also, the butter will melt and marinate the chicken with Sriracha goodness.
A four-pound bird will need about an hour to cook (covered), but you should check it with a meat thermometer to be sure. It should register 160 degrees F in the breast and 170 in the thigh area.
When the bird comes off the grill, let it rest for 10 minutes, then carefully remove the beer can (it’ll be hot), and chop up the chicken!
The Sriracha flavor on the bird is light, but really good. This turned out to be one of the best roasted chickens I’ve had.
If you don’t have a grill, you could also do this in the oven. Just make sure to set the chicken on a sheet pan or something to catch any drippings or beer. I would roast it at 400 degrees F for about an hour.
Nick rarely sacrifices beer. This is one time that he’ll allow it. To keep in touch with him, check out his Tablespoon profile, or his blog, Macheesmo.
Beer Can Chicken – pressure cooked WHOLE!
Make this amazing pressure cooker chicken with just a quick sear in the pan, and a sit on the can (of beer). After minutes at high pressure, you can have a whole, beautiful, tender, flavorful chicken on the table in about half an hour!
The beer does not only a braise, but the beer can goes in the pan serving as a stand to keep the chicken upright and steaming the chicken from the inside. Pressure cooking a chicken in this position keeps all of the dark meat in direct contact with the bottom of the pressure cooker, and the delicate wings and breast safe from being overcooked.
When developing this recipe for your I ran into a couple of problems:
- My first chicken was too tall for my pressure cooker – I was able to remove some height by cutting off the tail (pointy end of the rump) with poultry shears and chucking that into the pan to add flavor to the braise.
- My second chicken fit in the pressure cooker, but since it was smaller, I had a hard time inserting the beer can completely into the cavity of the chicken – this was remedied by using my poultry shears and trimming the can to be a bit shorter (careful of the sharp bits!) so it could still serve as a stand.
Well.. the picture above is the third chicken. Just right! What I learned: cooking a whole chicken is a tight fit in a 6LT pressure cooker – be prepared to measure and improvise! For a smaller pressure cooker, you can use chicken pieces, laying the dark meat at the bottom of the pan, and resting the breast and wings on top of them.
I browned and seared my chicken in a separate pan, but if your pressure cooker is large enough, I recommend you do this step in the pressure cooker and then de-glaze the pressure cooker with beer and proceed with the recipe as stated.
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|6 L or larger||none||20-25 min.||High(2)||Normal|
- 2 Tbsp. Fresh Rosemary, chopped
- 2 Tbsp. Fresh Sage, chopped
- 2 Tbsp. Fresh Thyme, chopped
- 2 Tbsp. Olive Oil
- Juice from one lemon
- ½ tsp. Salt
- Pepper to taste
- Rinse and dry the chicken inside and out and pat dry. If there are giblets, or the neck, you can use them to flavor the braise, so rinse them off too, and set them aside.
- Prepare the seasoning by mixing the herbs, olive oil, lemon salt and pepper. Tuck the tips of the wings behind the neck opening of the chicken and brush on the seasoning.
- In a separate pan (or your pressure cooker) brown the seasoned chicken well on all sides- about 10 minutes. This is the only step that will add color to the bird, so don't be shy with the browning!
- Prepare (or de-glaze) the pressure cooker by pouring ⅓ of the beer out of the can and putting half of the lemon zest and one bay leaf into the can, then the other bay leaf and the rest of the lemon zest in the pan, with the can in the middle of the pan.
- Lower the chicken into the pressure cooker, sitting it over the can of beer. Before closing the pressure cooker, pour on any of the remaining seasoning, and liquid from the sauté pan over the chicken.
- If you have any giblets or other parts of the chicken, put those at the bottom of the pan in the braising liquid.
- Close and lock the lid of the pressure cooker.
- For electric pressure cookers: Cook for 25 minutes at high pressure.
For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 20 minutes pressure cooking time.
- When the cooking time is up, open the pressure cooker using the Normal method - release the pressure by pushing, twisting or opening a valve.
- Carefully remove the chicken pulling from the neck cavity, and not the wings - it will be so tender the wings may come right off in your hands. Place the chicken on the serving platter to rest tented with aluminum foil.
- Turn the heat up to high and reduce the contents of the pressure cooker without the lid for about 5 minutes.
- Strain, if you had giblets in there, and pour over the chicken.
- Sprinkle with some fresh rosemary before serving.
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Easy Butter Chicken – From Frozen Chicken Breast!
- ½ cup Sriracha chile sauce
- ¼ cup soy sauce
- ¼ cup mirin (Japanese sweet wine)
- ¼ cup lime juice
- 2 tablespoons butter, melted
- 1 tablespoon brown sugar, or more to taste
- 1 tablespoon grated fresh ginger root
- 8 chicken thighs, or more to taste
- cooking spray
- 2 tablespoons chopped fresh cilantro
- 8 lime wedges
Whisk Sriracha chile sauce, soy sauce, mirin, lime juice, butter, brown sugar, and ginger together in a bowl.
Put chicken thighs into a large, resealable plastic bag. Pour the chile sauce mixture into the bag. Squeeze excess air from bag and seal marinate at least 1 hour to overnight.
Preheat oven to 425 degrees F (220 degrees C). Prepare a baking sheet with cooking spray.
Remove chicken thighs from marinade and shake to remove excess moisture arrange onto prepared baking sheet.
Pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer marinade for 10 minutes.
Roast chicken thighs in preheated oven for 20 minutes, brush with the reserved marinade, and continue roasting until no longer pink at the bone and the juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- 1 whole chicken
- 1 can of beer
- 2 sprigs rosemary
- 2 cloves garlic, crushed
- lemon peel
Preheat your Yoder Smokers YS1500 pellet grill to 350°F.
Loosen the skin from the meat by hand. Mix equal parts Plowboys BBQ Fin & Feather Rub and Plowboys BBQ Yardbird Rub. Season the meat, under the skin, with the rubs. Season the inside of the cavity as well as the skin.
Fill the canister from the beer can chicken roaster pan with beer. Add the rosemary, garlic and lemon peel. Place the lid on the canister and place it in the grill to warm up.
When the beer is warm, place it in the canister holder in the roasting pan. Place the chicken upright, on the canister. Cook on the smoker until the internal temperature in the breasts reaches 165°F (about 2.5 hours for a 4-5 lb. bird).
Immediately after removing the bird from the cooker, glaze the outside with Smoke on Wheels Kansas City Bootleg BBQ Sauce.
How to Make Stout & Sriracha Beer Barbecue Sauce
I was looking for a new sauce for my chicken wings Friday , and I found the recipe from the beeroness. I decided to try and work very well , is slightly spicy and sweet, slightly smoky , really a delicacy , the combination of the sauce with the chicken is great. The sauce is the blog of Jackie “sauce girl” , as she is called . It has some amazing recipes made with beer, take a look . Thebeeroness.com
- 1 tbs olive oil
- 4 cloves of garlic, minced
- 1/3 cup low sodium soy sauce
- 2/3 cup ketchup
- 2 tbs worcestershire sauce
- 1 1/2 tsp sriracha
- 2 tsp smoked paprika
- 1 cup Stout
- 1/3 cup brown sugar
- 1 tsp onion powder
In a pot over medium heat, add the oil and allow to get hot but not smoking. Add the garlic and stir until you can smell it, about 30 seconds. Add the remaining ingredients and stir until combined. Allow to cook until thickened, stirring occasionally, about 15 minutes.
Store in an air tight container in the fridge.
Fried Buttermilk Beer Chicken Salad with Sriracha Honey Vinaigrette
If there is one type of book that I will always want in the print version, it’s a cookbook. I want to feel the pages, make my own notes, and someday pass it down to future generations. It becomes a conversation between decades, an engagement among generations, that connects people in a way that nothing other than food has the ability to do.
Maybe it’s the end of a brutal year that was illuminated by the writing of my second book, a lifeline to stability, that makes me want to defend the print cookbook. Maybe it’s the ghosts of the past that seem to haunt the holidays. Maybe it was a small moment over the weekend while standing in the middle of a book store in Portland and finding a note card written 50 years ago wedged in the middle of a antique Sunday Suppers cookbook. It doesn’t matter, I have an analog soul, I like things that I feel with my hands. I love the smell of old books. As much as I love innovation and the sexiness of new technology, my heart will always belong to what I can pass down, or what I can receive from those who have gone before me. Like old cookbooks and fried chicken recipes. Somethings are just made to be shared.
Buttermilk & Sriracha Fried Chicken: Recipe
The buttermilk in this fried chicken recipe makes the chicken super tender and the use of Sriracha in the marinade adds a subtle heat kick. With American food, and fried chicken being very on-trend at the moment, we wanted to see what we could come up with at home. I think you’ll agree that this simple recipe really hits the spot.
Preparation Time: 35 minutes / Cooking Time: 15 minutes / Serves 6
- 1 kg chicken thighs
- 500ml buttermilk
- 4 tbsp (60ml) Sriracha
- 1/2 tsp (2.5g) dried thyme
- 1/2 tsp (2.5g) ground fennel seeds
- 1/2 tsp (2.5g) baking powder
- salt & pepper to season
- 1 large (56g) egg
- 1 cup (234g) plain flour
- Rice bran oil (quantity will depend on the size of your saucepan or deep fryer)
- Place the chicken, buttermilk, Sriracha, thyme and fennel in a bowl and leave to marinate overnight.
- Remove the chicken from the marinade and retain 125ml of the marinating liquid.
- Heat up the oil to 250oC in a high walled saucepan or a deep fryer to 250C
- Add the egg, baking powder and half of the flour to the retained marinating liquid. This will form a thick batter.
- Dunk a piece of chicken in the batter and coat it with plain flour.
- Place the chicken in the oil for 12-15 minutes until the chicken is a deep golden brown colour.
- Drain the cooked chicken on some kitchen towel for a few minutes to remove the excess oil.
- Serve with a choice of sauces depending on what you like. We like to eat this chicken with a Sriracha and Kewpie mayonnaise sauce – 1 part Sriracha to 3 parts Kewpie, stirred together.
If you don’t have rice bran oil, you can use any oil that has a high smoke point like vegetable oil or sunflower oil. We like rice bran oil because of its very high smoke point and subtle flavour. As far as deep frying goes, it’s the “healthiest” option.
You can substitute chicken thighs for any other piece of the chicken however this will change the amount of frying time required. Breast will take longer to fry while drumsticks and wings will be quicker.
When developing this recipe we tried a variety of ways to coat it and found that the batter/flour combo was the best option. It gives the chicken a really nice crunch and is surprisingly light.
Matcha CrepesOlivia Mock
Dessert doesn't need to be fancy or difficult to be tasty. These crepes are rich and satisfying and brings you back to tea with your grandma. Matcha is a popular tea powder in Asia, and has many different uses. Why not in a dessert?
Your Prep time will be about 5 minutes. Th cook time about 10 minutes, for a total time 15 minutes. The servings will be about 10 people. For Ingredients you will need, 1 packet Artisana Organics Raw Almond Nut butter, 1 package gluten free pancake/ waffle mix(mix, butter/water), butter or vegetable oil, and 1 tablespoon of Matcha powder.
Make pancake mix as usual (follow recipe guide on back of mix). Depending on the mix you will need eggs but if you are going for a vegan route you can substitute with apple sauce. Thin out batter by adding extra water. Do this with adding water in tablespoon increments until you get your desired consistency.
Add in 1 tablespoon Matcha powder. Mix ingredients well. Grease skillet and make crepes in a similar way to pancakes just make them thinner. Spread almond butter for crepe filling and enjoy. You can also top with different add on's such as powdered sugar, strawberries, or bananas.
For the chicken:
- Add Stone Ripper, milk, and sriracha to a bowl. Add the chicken, cover with plastic wrap, place in the refrigerator, and allow to chill for at least one hour and up to 24 hours.
- Add 3 to 4 inches of vegetable oil to a pot, clip a deep fry thermometer onto the side, heat oil to 375F. Adjust heat to maintain that temperature.
- In a medium sized bowl stir together the flour, brown sugar, paprika, chili powder, garlic powder, and salt.
- One at a time remove the chicken from the marinade. Add to the flour bowl, tossing to coat, place it back into the milk bowl until covered with milk, then back into the flour bowl until well coated with flour.
- Add chicken to a wire rack that has been placed over a baking sheet. Repeat for the rest of the chicken pieces.
- Add to the fryer. Fry for about 5 minutes until golden brown and cooked through (if the outside starts to cook quicker than the inside, cook the chicken until the outside is golden brown, add to a baking sheet and bake at 350F until the inside is cooked through). Return to the wire rack (this will keep it crispy on all sides, placing on a paper towel will make the under side soggy. Place in a 175F oven to keep warm while you make the waffles).
For the waffles:
- Set out one large bowl and two medium bowls. Separate the eggs, placing the whites in one medium bowl and the yolks in the other medium bowl.
- Add 2 tablespoons sugar, beer and milk to the yolks, stir until well combined. Stir in the melted butter until well combined.
- Add the salt to the whites, then whip the whites with a hand mixer until stiff peaks form for about 4 minutes. Sprinkle in the remaining 2 tablespoons sugar, beat until stiff peaks return.
- In the large bowl add the flour, baking soda, and cornstarch. Stir to combine.
- Make a well in the center of the flour, add the yolk mixture, stir until just combined.
- Gently fold in the whites.
- Pre-heat a waffle maker, cook waffles according to manufacturer's specifications.
For the syrup:
Plate the waffles, top with chicken. Stir together the syrup and the sriracha. Drizzle the chicken and waffles with the syrup just prior to serving. Lift your jaw off the table so you can take a swig of beer and devour!
Honey Sriracha Chicken Wings Recipe on the Rotisserie
Hockey season, football season, and basketball season are well underway, which means that you will need delicious snack foods, like these Honey Sriracha Chicken Wings on the Rotisserie. These sticky wings are spicy and crispy with that barbecue flavor that you love. Easy to make for a quick meal when served with a salad or perfect for pairing with your other favorite game day delicacies. This wing recipe is sure to please everyone, especially when paired with a cooling yogurt dip so even people who are a little more sensitive to spice can enjoy these tingly wings.
Honey Sriracha Chicken Wings Recipe on the Rotisserie
freshly ground black pepper
- The night before, toss wings in a mixture of salt and baking powder. Place on a rack set into a baking sheet and allow them to dry in the fridge, uncovered until you are ready to grill. Approximately 24 hours.
- Combine the yogurt, cucumber, sugar, lime juice, and sea salt. Mix and refrigerate until needed.
- When you’re ready to grill, preheat the grill to 350°F. Season the wings with paprika, salt, pepper, and sugar. Fill the Napoleon Rotisserie Basket with the seasoned wings.
- Grill the wings in the rotisserie basket for 60 minutes, or until 160°F inside.
- Make the sauce by heating a saucepan with the sesame oil over low heat. Bloom the ginger and garlic until fragrant, then add the sriracha, honey, lime juice, and soy sauce. Bring to a gentle simmer. Mix the cornstarch and water, adding them to the simmering sauce, stirring until the sauce has thickened.
- Remove the wings from the grill and place a grill topper like the Napoleon Stainless Steel Grilling Wok or PRO Stainless Steel Topper over direct heat.
- Toss the wings in ¾ of the freshly made sauce and place them into the topper to get crispy.
- Serve the wings drizzled with the remaining sauce and some cool dip.
Honey Sriracha Chicken Wings on the Rotisserie tick all of the boxes when it comes to BBQ finger food - sticky, sweet, and slightly spicy. They’re a lighthearted take on the spicy wing that everyone can enjoy. What’s your favorite BBQed game day recipe? Share your recipes, grilling stories, and photos to our social pages like Grills Facebook and Instagram using the hashtags #GameDayBBQ and #NapoleonGrills.