Beer Can Chicken

Is it me, or does Beer Can Chicken remind you of a frat boy dinner?  Boys and a brusiki go hand in hand.  But sorry boys, this girl loves a beer inspired food too!  I obsess over creative backyard grill techniques so I had to try this easy to master delicious meal. It's endlessly adaptable, if you don't like beer, you can use wine or chicken stock with any herb or flavorings you prefer. I just slathered up my chicken with a homemade dry rub.  You lower the chicken over an open can of beer, yes basically a beer can in the chicken's butt. The chicken balances like a tri-pod with the beer can and the two legs providing support. With this technique, you get a succulent inside, as the beer continuously steams into the cavity of the chicken, and a crisp outside. 

ingredients 

1 4 lb chicken ( I used Empire Kosher Chicken) 
1 12 oz can of beer, half full ( I used Half Acres Over Al) 
Spice rub, either store bought or you can make your own (recipe below) 
Kosher salt and freshly ground pepper

preparation 

Preheat the grill to medium high heat.   
Prepare the chicken by applying your spice rub, making sure to season the meat under the skin of the chicken. Season the cavity and skin with kosher salt and fresh ground pepper. Place the chicken on the open beer can so that the beer can is inside the cavity of the chicken. Make sure the beer can is open and half full, I recommend drinking the first half, or it will explode. You can also cut the top of the can completely off which will allow for extreme succulence. Place the chicken upright on the grill over the grill pan and over indirect heat. Grill the chicken, covered for about 1 hour to 1 1/2 hour. 

Dry Rub 

1 tablespoon cumin 
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon chili powder
1 tablespoon brown sugar
1 tablespoon kosher salt 
1 teaspoon cayenne pepper 

preparation 

Mix thoroughly and apply to meat. 

Grilled Chicken with Corn,Tomato, Basil & Green Onion Topping

Happy,Girl Meets Grill, Friday! I love to cook fresh, local food and be able to have a fabulous dinner served in less than 20 minutes. That's why the grilled chicken with corn, tomato, basil & green onion topping is a wonderful option. In addition, it's healthy, savory, and in season. The corn was purchased from Chicago's biggest farmers market, Green City Market, but the tomatoes, basil, and green onions are from my garden. For the chicken, I used organic and kosher chicken, like always. Isn't this clean and sustainable eating at it's finest??  

Corn, Tomato, Basil, & Green Onion Topping 

ingredients

1 1/2 cups of tomato, chopped
1 cup fresh corn, husked and kerneled
1/4 fresh basil, roughly chopped
1/4 cup green onions, sliced
1 tablespoon olive oil 
kosher salt and fresh ground pepper to taste

preparation

Heat olive oil in a saute pan over medium heat. Add corn and tomato, saute for about 4 minutes or until the tomato softens. Stir in basil and green onions. Season to taste with salt and fresh ground pepper.  

Grilled Chicken 

ingredients

2- 6 ounces pieces of skinless chicken breast 
(I love Empire Kosher & Organic Chicken) 

Marinate: fresh lime juice, olive oil, salt and fresh ground pepper. 

preparation 

Preheat grill to medium high heat.  Place chicken on the grill rack coated with cooking spray.  Grill the chicken for about 5-6 minutes per side depending on the thickness.  Remove from the grill and plate. Top the grilled chicken with corn, tomato, basil, & green onion topping. Serve and enjoy! 

Chicken Piccata

Chicken piccata is my favorite dish to make. Ever. It's quick to make and delicious! My girlfriend who hates to cook, loves to make my chicken piccata. When my husband comes home from work travel in China, he requests this dish. You can serve it as is, with a side of pasta or roasted garlic mashed potatoes. I like to sometimes swap the chicken and use a Lake Michigan Whitefish or Halibut.  

ingredients

2 skinless chicken breasts, I used Empire Kosher Organic

2 tablespoon of flour

1 tablespoon of olive oil

1 teaspoon butter

1 cup of baby bella mushrooms, sliced

1 lemon, seeded and juiced

1 cup of white wine 

1 tablespoon capers

1 tablespoon shallot, sliced

1 cup spinach, washed

preparation

Place chicken breasts under parchment paper or plastic wrap. Pound slightly with a mallet. Cover the chicken with flour. Season with salt and pepper.

Heat a saute pan over medium high heat. Heat olive oil to a slight sizzle. Place chicken breasts in saute pan and cook until light golden brown. Remove the chicken breasts from heat and set aside. 

Place mushrooms and shallots in same pan and cook until slightly soft. Add the spinach and cook for a couple minutes or until wilted. Add lemon juice and white wine. Simmer for about 3-5 minutes. Add capers and swirl in the butter. Plate the chicken and drape sauce over the chicken breasts. Serve immediately. 

           

Chicken Enchiladas Verdes

Chicken Enchiladas Verde is a restaurant inspired recipe that allows you to enjoy the dining out experience at home. It's super easy and quick. I also included a vegetarian option for enchiladas. 
I love eating it from the baking dish!!!! 

ingredients
1 skinless chicken breast ( Empire Kosher Organic)
1 tablespoon of olive oil
1/2 onion, finely chopped
1 garlic clove, peeled and minced
1/2 teaspoon of Mexican spices/seasoning (Pilsen Latino Seasoning from The Spice House)
1 10oz can of green chile enchilada sauce (La Preferida Green Chile Enchilada Sauce Medium)
4 flour tortillas (I used 'el popocatepetl'- locally made in Chicago)

1/2 cup of shredded Supremo Queso Chihuahua
Garnish: chopped green onions and a dab of  Supremo's Crema Rancherito
you can also garnish with chopped tomatoes and cilantro


preparation


Preheat oven to 350 degrees.


Heat saute pan with olive olive over medium heat. Season chicken with Mexican spices. Cook chicken over medium heat for about 6 minutes per side or until the center is no longer pink. Remove chicken and set aside to cool.


In same pan, if needed drizzle more olive oil, saute onion over medium heat for about 3 minutes or until lightly browned. Add garlic and cook for about one minute. Remove and set aside.


Shred the chicken into a bowl and mix in the onion and garlic.


In a baking dish coat the bottom with a layer of enchilada sauce.  
Make sure your tortillas are fresh because they are softer and easier to work with. To soften tortillas, place in microwave for about 20 seconds. Take tortillas in hand and spoon the chicken, onion and garlic mixture about 1-2 tablespoon per tortilla. Add a sprinkle of shredded cheese. Fold over the filled tortilla placing the seam side down into the baking dish. Repeat for each enchilada. When you finish filling the tortillas, top with enchilada sauce and shredded cheese. Depending on your taste, feel free to use more sauce or cheese.
Bake for about 15-20 minutes or until cheese melts.


To make this a vegetarian dish:


Add a can of refried beans, spread bean onto tortillas adding onion and garlic mixture. 
Or cook a can of black beans (drained and rinsed) and mix in the onion and garlic mixture.
Or saute veggies


Let it cool or serve immediately. Enjoy! 

Balsamic Glazed Chicken with Roasted Beet, Goat Cheese & Spinach Salad

A girl enjoys serving this earthy, sweet and tangy combination. This is a great option for a winter-time weeknight dinner. The meal is light, healthy, flavorful, comforting and has an impressive aroma. You can make the delicious and easy salad as a great meatless main course (add walnuts/candied walnuts for additional flavor and texture). 

ingredients

One package of skinless chicken breasts, a girl used Empire Kosher

2 cloves of garlic, minced

2-3 lemons, juiced

½ cup of balsamic vinegar, a girl used O&Co Premium Balsamic Vinegar of Modena

1/8-cup olive oil

Sea Salt, Kosher Salt or Celtic Sea Salt

Ground Pepper

To make marinade:

Whisk garlic, lemon juice, balsamic vinegar, olive oil, salt & pepper in a bowl

or you can use an immersion blender to mix.

Place chicken and marinade in a Ziploc storage bag and refrigerate for one hour. 

While the chicken is marinating, it’s the perfect time to begin roasting your beets (How to roast beets).

After the chicken has marinated, preheat oven to 400 degrees. Transfer chicken along with the marinade from the bag to a baking dish.  Bake chicken for 30 minutes or until thermometer reads 160 degrees and remove from oven.  


While the chicken is in the oven you can prep and plate the salad.

Roasted Beets, Goat Cheese and Spinach Salad

ingredients

2 large red beets, roasted, peeled, and cut in bite-size chunks

How to roast beets

1-2 tablespoons of olive oil

3 tablespoons balsamic vinegar

1 tablespoon of fresh lemon juice

4 oz goat cheese, crumbled

3-4 cups of organic spinach, arugula or mixed greens

Sea salt and fresh ground pepper to taste

Arrange spinach on plate. In a small bowl, whisk together olive oil, balsamic vinegar, and lemon juice. Season to taste with sea salt and fresh ground pepper.

Place and arrange beet pieces on spinach. Sprinkle goat cheese crumbles on top. Drizzle with the dressing. Season to taste with sea salt and fresh ground pepper.

Serve with chicken on side 

or chop the chicken in salad

Eat. Cook & Enjoy!