Meals for the Week, Sept 9-15
- Parmesan Chicken Cutlets and Salads
- French Onion Skillet Gnocchi and roasted broccoli
- Slow Cooker Swimming Rama
- Lentil Bolognese
- Simple Thai Chicken Zucchini Curry
- Pizza
Meals for the Week, Sept 2-8
- Vietnamese Chicken and Cabbage Salad
- Cantonese Creamed Corn and Tofu
- TJs Sun-Dried Tomato Focaccia and Turkey Sandwiches
- Squid ink pasta with lemon pesto
- Pasta with Creamy Zucchini Sauce
- Chickpea Apple Broccoli Salad, adding chicken sausage or other
Spicy Beer Can Chicken
This recipe is an old favorite. I thought we still had the original magazine, but have lost it. For a while I could pull it up online from the Fine Cooking website, but they have shutdown. Luckily the Internet Archive came to the rescue!
Spicy Beer-Can Chicken
Equipment
- 1 Gas or Charcoal grill
Ingredients
For the spice rub
- 1 Tbs Kosher Salt
- 2 tsp Ground Cumin
- 1 tsp Crush Red Chile Flakes
- 1 tsp Ground Coriander
- 1 tsp Dry Mustard
- 1 tsp Onion Powder
- 1 tsp Freshly Ground Black Pepper
For the sauce
- 6 Tbs Tomato Ketchup
- 3 Tbs Dijon Mustard
- 1.5 Tbs Molasses I use dark molasses
- 1.5 Tbs Red-Wine Vinegar
- 0.5 tsp Tabasco Sauce
- 1 Tbs Spice Rub
The chicken
- 4 lb Chicken, whole
- 12 oz Can of beer
For serving…I often skip this
- Several Leaves of romaine lettuce
- 0.5 cup Thinly slices Scallions White and green parts
- 1 Lemon, zested into very thin strips
- 1 Orange, zested into vert thin strips
Instructions
Make the rub
- The original recipe suggests doing this a day ahead, I generally don't and it turns out great.
- To make the spice rub, combine all the ingredients in a small bowl.
- Set aside 1 Tbs. of the spice rub for the sauce.Rinse the chicken and pat it dry with paper towels (Rinsing no longer suggested by food safety experts, so just pat dry). , Sprinkle 1 Tbs. of the spice rub inside the body and neck cavities. Sprinkle the remaining rub all over the skin and rub it in to spread evenly. With your fingers, work a little of the spice rub under the skin. Tuck the wings behind the neck. Cover the chicken and refrigerate overnight (or put it on the grill!).
Make the sauce
- To make the sauce, whisk together the ketchup, mustard, molasses, red-wine vinegar, reserved spice rub, and Tabasco sauce in a small bowl (or measuring cup, which makes it easier to pour into the beer can.
Cook the chicken
- If using gas, set the outside burners to medium high and leave the center burner off.
- While the grill is heating, open the can of beer and poke several holes on top of the can using a churchkey-style can opener. Pour out (or drink) half of the beer. (I find it easier to mix the beer in the measuring cup and pour it all back into the can). Using a funnel, fill the can with the sauce. Gently swirl the can to mix. Put the can in the center of a 10- to 12-inch ovenproof skillet. Holding the chicken upright with the opening of the body cavity facing down, lower the chicken onto the beer can. Stabilize the chicken with its legs so that it stands up.
- Set the skillet in the center of the grill, or in the area where there’s no direct heat. Put an oven thermometer on the grate next to it. Cover the grill. Adjust the vents or burners to keep the temperature between 350° and 375°F, and grill the chicken until an instant-read thermometer registers 175°F at the thickest part of the thigh, 45 min. to 1-1/4 hours. If the grill temperature is correct, the chicken should start to lightly brown after 15 min. (If using charcoal, check every 15 min. and if the temperature drops below 300°F or if the coals have burned down very far, add a handful of fresh charcoal to each pile of coals.)
- Carefully transfer the chicken and beer can to a cutting board. Let it rest for 5 min. Meanwhile, line a platter with the lettuce leaves. Using wads of paper towels to protect your hands, carefully remove the chicken from the beer can (ask for help if the can is stuck). Discard all but 1 Tbs. of fat in the skillet and then pour the contents of the can into the skillet. (If the skillet drippings have burned, pour the contents of the can into a clean saucepan.) Bring to a boil over medium-high heat and cook, whisking, until it has reduced slightly and thickened to a nice gravy consistency, 2 to 3 minutes. Carve the chicken into eight pieces and arrange on the platter. Garnish the chicken with the chopped scallions and citrus zest. Put the sauce in a sauceboat or bowl and serve alongside
Meals for the Week, Aug 26-Sept 1
- Baked Kofta Pita Sandwiches
- Rosemary Peach Chicken with Salads
- Instant Pot Lentil Soup and bread
- Beer Can Chicken with Coleslaw
- Taco Empanadas
Meals for the Week, Aug 19-25
- Spicy Tuna Salad With Crispy Rice
- Chilled Zucchini Soup and Grilled Cheese Sandwiches
- Farro Risotto with Sweet Corn and Tomatoes
- Sheet-Pan Baked Feta with Broccolini, Tomatoes and Lemon
- Whole Grain Mac and Cheese (we have bechamel sauce)
- Instant Pot Salsa Verde Chicken
Meals for the Week, Aug 12-18
- Burgers with Creamy Baked Parmesan Zucchini
- Balela Salad with pitas and hummus
- Foil Packet Cheesy Sausage and Peppers
- Lentil Salad
- BLT Pasta Salad–possibly using tortellini for the pasta
Meals for the Week, Aug 5-11
It’s a TheKitchn Week 😅…so many yummy ideas on their Top 31 Ideas for What to Cook This August article!
- The Ultimate Summer Pizza
- Trader Joe’s Black Bean and Corn Nachos
- Pork Chops with Peach Salsa and Salad
- Oven-Baked Chicken Legs with Magic Summer Sauce and Broccoli Slaw
- Shrimp Salad on Salad greens with toast
- And one from Pinch of Yum to round out the week: Grilled Chicken with Pepperoncini Garlic Butter
Meals for the Week, July 29-Aug 4
- Chicken Chow Mein
- Spinach Frittata
- Arugula Salad with Peaches, Goat Cheese, and Basil with grilled chicken or sausages
- Sheet Pan Kimchi Fried Rice
- Rainbow Summer Rolls with Teriyaki chicken
- Chili Crisp Beef Zucchini Bowls
Meals for the Week, July 22-28
- Gyro Salad Bowls with Pickled Watermelon Rind
- Roasted Broccoli Saladhttps://pinchofyum.com/roasted-broccoli-salad
- Grilled Chicken with Grilled Corn Salad
- Chicken Thighs with White Beans and Greens
- Serrano Mint Kale Salad with Salmon
- Nachos