Best Grilled Chicken With Root Beer Sauce Recipes

ROOT BEER CAN CHICKEN

Steps:

• Preheat grill over high heat until it reaches 325 degrees then turn down to medium-high to maintain temperature. Combine all rub ingredients in a small bowl then mix to combine.
• Pour out half the can of root beer then add 1 teaspoon rub mixture into the can while holding it over the sink as it will foam and over flow a bit. Place root beer can on a plate then set aside.
• Pat chicken dry with paper towels then rub all over with oil. Season the inside with a couple big pinches of the rub then season the outside (may not need it all.) Place chicken over root beer can then transfer to the grill over indirect heat - meaning don't place the chicken directly over the flame.
• Put the lid down then grill for 45 minutes - 1 hour and 15 minutes, or until an instant-read thermometer placed into the thickest part of the breast reads 160-165 degrees, keeping the temperature between 325 and 340 degrees during cooking time (it doesn't have to be precise.) Do not lift the lid for at least the first 40 minutes as the grill will take a long time to heat back up.
• Use tongs to transfer the chicken and root beer can to a plate then let rest for 5 minutes before slicing and serving. Be very careful as the root beer can will be HOT!

GRILLED CHICKEN WITH ROOT BEER SAUCE

Steps:

• Place the chicken breasts into gallon-sized storage bags.
• Combine all ingredients from the root beer through the salt. Mix thoroughly.
• Reserve 1 cup of the root beer sauce for basting.
• Pour the remaining sauce over the ckicken. Marinade in the refrigerator for an hour or more.
• Grill around medium hot coals or over medium heat on a gas grill for about 20 minutes, depending on the thickness of the chicken breasts.
• Turn frequently and baste with the root beer sauce to form a nicely carmelized coating.
• Serve and enjoy!

ROOT BEER GLAZED CHICKEN

Steps:

• Flatten chicken breasts slightly. In a large skillet, cook chicken in oil for 4-6 minutes on each side or until a thermometer reads 170°. Remove and keep warm., Stir the root beer, brown sugar, ketchup, mustard and lemon zest into the skillet. Bring to a boil. Cook and stir for 6-8 minutes or until thickened. Return chicken to skillet; heat through.

BEER CAN CHICKEN WITH COLA BARBECUE SAUCE

Steps:

• Pop the tab off the beer can. Using a church key style can opener, make a few more holes in the top of the can. Pour out half the beer into the soaking water of the wood chips. Set the can of beer aside.
• Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat the grill to high until you see smoke, then reduce the heat to medium.
• Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water, drain, and blot dry inside and out with paper towels. Sprinkle 2 teaspoons of the rub inside the body and neck cavities of the chicken. Rub the bird all over on the outside with 2 teaspoons of the rub. If you have the patience, you can put some of the rub under the skin being careful not to tear it.
• Spoon the remaining 2 teaspoons of rub through the holes into the beer in the can. Don't worry if it foams up, this is normal. Insert the beer can into the body cavity of the chicken and spread out the legs to form a sort of tripod. Tuck the wing tips behind the chicken's back.
• When ready to cook, if using a charcoal grill, toss all the wood chips on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked to an internal temperature of 180 degrees, about 1 1/4 to 1 1/2 hours. If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour.
• Using tongs, carefully transfer the chicken in its upright position on the beer can to a platter and present it to your guests. Let rest 5 minutes, and then carefully remove the chicken from the beer can. Take care not to spill the hot beer or otherwise burn yourself. Quarter or carve the chicken and serve with the Cola Barbecue Sauce.
• Combine all the ingredients in a mixing bowl and stir to blend together. Store the rub in an airtight jar away from heat or light. It will keep for at least 6 months.
• Combine all the ingredients in a heavy non-reactive saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by 1/4, about 6 to 8 minutes. Use right away or transfer to a large jar, cool to room temperature, cover, and refrigerate. The sauce will keep for several months.

GRILLED BEER CHICKEN

Steps:

• Combine butter, beer, lemon juice, garlic and lemon pepper.
• Pour over chicken pieces, and cover; store in refrigerater 4-6 hours to marinate.
• On a grill, barbecue pieces, brushing sauce over chicken as you turn them.
• Grill about 15-20 mins per side.

PULLED CHICKEN SANDWICHES WITH ROOT BEER BARBECUE SAUCE

Steps:

• In 2-quart saucepan, heat all sauce ingredients to boiling over medium heat, stirring frequently. Reduce heat to medium-low and simmer 20 minutes, stirring occasionally to prevent scorching. Remove garlic clove.
• Add shredded chicken to sauce and stir until chicken is evenly coated. Heat over low heat, stirring constantly, until chicken is hot.
• Place about 1 cup chicken mixture on bottom of each roll and top with about 1/2 cup coleslaw and bun top.