What are some good chicken recipes that use beer?

lots of chicken recipes here: http://yumeebee.blogspot.com/2009/06/mak鈥?/a>What are some good chicken recipes that use beer?
Beer can chicken! It's the best. You season a chicken very well with salt, pepper, favorite spices, stick an open, half full can of beer up the chicken's crotch, then stand it up in a grill and cook for about 80 minutes over indirect heat (with the grill cover down).





The skin is crispy and golden brown; the meat is juicy and moist. It's the best! Plus it's kind of entertaining to see the chicken standing up in the grill impaled on a beer can.





Google for beer can chicken for more specific recipes and pictures. I always just improvise.What are some good chicken recipes that use beer?
Beer-flavored Chicken Teryaki


Makes four servings





Marinade:


鈪?cup soy sauce


录 cup mirin


录 cup rice vinegar


鈪?cup sugar


1 tablespoon minced ginger


1 tablespoon minced garlic


1 cup Tsingtao Lager


1 teaspoon sesame oil





4 bone-in chicken thighs


6 cups steamed rice





Combine the marinade ingredients in a large bowl, stirring until sugar dissolves.


Add chicken, cover and let marinate


(turning several times)





Preheat grill to medium-high coals.


Lift chicken from the marinade and set aside.


Pour marinade into a medium saucepan and bring to a boil over high heat.


Reduce heat to medium and simmer, stirring occasionally, until reduced to about 1 cup.


Grill chicken for about 5 minutes per side, then baste the chicken with the marinade and continue to grill 2-3 minutes more per side.
BEER CAN CHICKEN





1 4 lb or larger whole chicken


Emeril's Original Essence Seasoning


1 12 oz. can of beer, any brand





Remove giblet package from chicken and discard or save for another use.





Spread Emeril's Original Essence Seasoning liberally over chicken. Wrap chicken in plastic wrap and refrigerate for an hour.





Preheat grill to 375掳F to 400掳F.





If your grill has two burners, heat only one. If it has three, heat the two on the outsides and do not turn on the middle burner.





Remove plastic wrap from chicken. Open beer can (you may add garlic to the can of beer if you wish) and insert the full beer can into the chicken (so that the chicken is standing upright with the can inserted into it).





Stand the chicken upright on the burner of the grill that is NOT lit. The beer can should fit snugly in the chicken so that the chicken does not fall over. Close the grill and cook the chicken for approximately 2 hours or until done.





Enjoy!





CHICKEN BEER BAKE





3 whole chicken breasts, split


2 cans cream of chicken soup


1 tbsp. soy sauce


1/2 c. beer


1 sm. can sliced water chestnuts, drained


1/4 c. toasted slivered almonds


Salt and pepper to taste





Place chicken in shallow pan. Combine soup, soy sauce, 2 tablespoons almonds, beer and water chestnuts. Pour over chicken. Bake uncovered at 350 degrees for 1 hour, basting occasionally. Sprinkle with remaining almonds. Serve over rice.





CHICKEN BEER





3-3 1/2 lb. chicken


2 env. Mrs. Grass onion soup


2 (8 oz.) cans mushrooms


2 cans beer (any kind)


2 c. cooked rice





Brown chicken in frying pan. Place chicken in baking pan. Add onion soup, mushrooms and pour beer over top. Cook about 1 hour at 375 degrees. Chicken should be covered the first 1/2 an hour.





BEER BATTER CHICKEN





3/4 c. beer


2 1/2 lb. chicken


Vegetable oil


2 eggs, separated


3/4 c. all-purpose flour


3/4 tsp. salt


1 1/2 tsp. vegetable oil


1/4 tsp. garlic powder





Let beer stand at room temperature until flat, about 45 minutes. Cut chicken into pieces; cut each breast half into halves. Pour enough water on chicken in Dutch oven just to cover. Heat to boiling; reduce heat. Cover and simmer 25 minutes. Remove chicken from broth; drain and pat dry.





Heat oil 2-3 inches in deep fat fryer or kettle to 375 degrees. Beat egg whites until stiff. Beat beer, flour, salt, 1 1/2 teaspoons oil, the garlic powder and egg yolks until smooth. Fold egg whites into beer mixture. Dip chicken pieces one at a time into batter. Fry 3-4 at a time until golden brown, 5-7 minutes.





BBQ CHICKEN WITH BEER





5 lbs. chicken, preferably leg/thigh combination


1 bottle of Italian dressing


2 bottles of BBQ sauce


1 can beer


Salt to taste





Marinate chicken overnight in Italian dressing. BBQ chicken over medium coals, basting with remainder of dressing until done. Mix BBQ sauce and beer. Place chicken in roasting pan and cover with sauce/beer mixture. Cover and place back on coals for 45 minutes or until desired. Meat should fall off the bone.





Serves 12.





or if you want to get complicated:





BEER CRACKER CHICKEN POT PIE





Shell:





2 cups finely crushed Club or Town House crackers


4 tablespoons melted butter





Crust:





2 cups flour


3/4 cup Crisco


1 teaspoon salt


1/4 cup boiling water


1 teaspoon parsley flakes





Filling:





1-2 lbs chicken sliced 1'; cubes


1 bag frozen mixed vegetables


2 tablespoons olive oil


1 bottle beer or 12 oz white wine


1 teaspoon poultry seasoning


1 1/2 teaspoons garlic powder


1 teaspoon basil


1 teaspoon Lipton Onion Soup mix


1 can condensed Cream of Potato soup


2/3 cup milk


1 tsp salt (optional)





Crust:





In a 4x9 dish, pour the melted butter into the casserole dish, sprinkle the cracker crumbs over the butter and mix well to saturate the crackers. Press down cracker mix to cover the bottom evenly. Place covered into fridge while preparing the chicken.





Chicken:





Add the olive oil to a frying pan with the poultry seasoning, garlic powder, basil, onion soup mix and stir until well saturated with oil. Add chicken and brown lightly. Add the beer, cream of potato soup and milk when chicken looks ';golden brown';. Add the frozen vegetables and turn down the heat to reduce the liquids for approximately 20 min. Remove from heat when liquids appear thickened. Allow to cool to warm to the touch.





Crust:





Add dry ingredients to hot water and milk. Cut Crisco into flour and milk mixture with knife or fork. Form into ball (minimize touching with hands). Divide ball in half. Roll out dough between sheets of wax paper or plastic wrap to 1/8'; thin.





Baking:





Remove the casserole dish from the fridge and add the chicken filling. Peel the plastic wrap off of one side of the crust, fold dough over the dish and remove the other sheet of plastic wrap. Pinch sides of dough into the inside edge of the dish with fingers. Use a knife to poke several vent holes in crust.





Bake at 425掳F for 20-25 minutes until crust in golden brown over a cookie sheet.





Serves 4-6 people.