Poultry Recipes

At-A-Glance:

• Beer Can Chicken
• Blue Cheese Caesar Salad with Grilled Chicken
• Chicken Breasts with Soy and Mustard Marinade
• Chicken Teryaki Burgers with Grilled Pineapple and Red Onions
• Lime and Coriander Chicken
• Spicy Chicken and Plantain Skewers with Tomato Salsa
• Turkey Burgers with Chunky Peach-Cranberry Ketchup
• Tipsy Grilled Chicken with Bourbon Maple Glaze

Grilling Tips and Recipes From

Beer Can Chicken

Here's a technique that delivers great-tasting chicken and makes a lively conversation starter as well. We've used one of our special rubs, but you can sub in 2 to 3 tablespoons of your favorite one. Bottoms up!

For the rub:
1 teaspoon dry mustard
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon granulated garlic
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper

1 whole chicken, 4 to 5 pounds
2 teaspoons vegetable oil

1 can (16 ounces) beer (tall boy)

To make the rub:
In a small bowl combine the rub ingredients.

Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Lightly spray or brush all over with the vegetable oil and season, inside and out, with the rub.

Open the beer can and pour off half of the beer. Set the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity. Transfer the bird to the grill, keeping the can upright. Carefully balance the bird on its two legs and the can. Grill over Indirect Medium heat until the juices run clear and the internal temperature reaches 170 degrees F in the breast and 180 degrees F in the thickest part of the thigh, 1-1/4 to 1-1/2 hours. Wearing barbecue mitts, carefully remove the chicken and the can from the grill, being careful not to spill the beer – it will be hot. Let the chicken rest for about 10 minutes before lifting it from the can. Discard the beer. Cut the chicken into serving pieces. Serve warm.

Makes 4 to 6 servings.

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Blue Cheese Caesar Salad with Grilled Chicken

A Caesar Salad dressing made with blue cheese instead of Parmesan has a bold taste and creamy texture, making it ideal for both the lettuce and spicy grilled chicken. Adjust the amount of blue cheese and garlic, as you like.

For the dressing:
2 large garlic cloves
3 anchovy fillets
2 teaspoons Dijon mustard
1 large pasteurized egg yolk
1/2 cup extra-virgin olive oil
1/4 cup crumbled blue cheese
1 tablespoon fresh lemon juice
1/4 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper

For the chicken:
2 teaspoons extra-virgin olive oil
2 teaspoons Dijon mustard
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 boneless chicken breast halves

15 to 20 thin slices of a baguette (about 1/2 baguette)
2 large hearts of romaine lettuce, cut into 1-inch pieces
1/2 small red onion, thinly sliced
Freshly ground black pepper

To make the dressing:
In a food processor, mince the garlic. Add the anchovies, mustard, and egg yolk; process until smooth. With the processor running, very slowly add the olive oil in a thin stream to emulsify the ingredients. Add the remaining dressing ingredients and pulse to combine. Refrigerate dressing until ready to use.

To prepare the chicken:
In a small bowl, mix the oil, mustard, chili powder, salt, and pepper into a paste. Spread the paste all over the chicken breast halves. Grill the chicken over Direct Medium heat until the chicken is firm and the juices run clear, 8 to 12 minutes, turning once halfway through grilling time. (If flare-ups occur, move the chicken temporarily over Indirect Medium heat.) Cut the chicken into bite-size pieces.

Grill the baguette slices over Direct Medium heat until toasted, 1 to 3 minutes, turning once halfway through grilling time.

Place the lettuce, onion slices, and chicken in a large bowl. Add enough of the dressing to lightly coat the leaves (you may not need all of it). Toss to coat evenly. Add the toasted baguette slices. Season with pepper to taste. Toss again. Serve immediately.

Makes 4 servings.

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Chicken Breasts with Soy and Mustard Marinade

Every ingredient in this marinade adds up to all the difference in this chicken of unusually tasty character. This combination also works well with pork chops.

For the marinade:
1/2 cup dry white wine
2 tablespoons soy sauce
2 tablespoons Dijon mustard
1 tablespoon lemon juice
2 teaspoons hot chili oil
2 teaspoons dark sesame oil

4 boneless chicken breast halves (with skin), about 6 ounces each

To make the marinade:
In a medium bowl whisk together all the marinade ingredients.

Rinse the chicken breasts under cold water and pat dry with paper towels. Place the chicken breasts in a large, resealable plastic bag and pour in the marinade. Press out the air and seal the bag tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for at least 12 hours or as long as 24 hours.

Remove the chicken breasts from the bag and discard the marinade. Grill over Direct Medium heat until the meat is firm and the juices run clear, 8 to 12 minutes, turning once halfway through grilling time. Serve warm with green beans, if desired.

Makes 4 servings.

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Chicken Teriyaki Burgers with Grilled Pineapple and Red Onions

Take your taste buds for a joy ride with this Asian-inspired spin on the classic American burger.

For the grilled onions:
1 red onion, sliced 1/2-inch thick
1 teaspoon crushed coriander seeds
1 teaspoon fresh chopped thyme
1/2 cup white wine
2 tablespoons olive oil
1 teaspoon lemon juice

For the burgers:
4 slices white bread, crusts removed and cubed
3 tablespoons teriyaki sauce
1 pound ground chicken or turkey (preferably leg meat)
3 tablespoons finely diced onion
1 clove of garlic, minced
1 teaspoon fresh chopped parsley
1 teaspoon sesame oil
2 teaspoons mustard
1 egg, slightly beaten
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon nutmeg
3 to 4 drops hot sauce

For the grilled pineapple:
1 small can pineapple rings, drained
1 teaspoon freshly crushed pink peppercorns
1/4 teaspoon salt
Olive oil spray

To make the onions:
Place onion slices in a shallow baking dish. In a small saucepan, combine coriander seeds, thyme, wine, oil, and lemon juice; bring to a boil over medium heat. Let cool slightly, then pour mixture over onions. Cover and refrigerate for 2 hours.

To make the burgers:
In a large bowl, combine cubed bread with teriyaki sauce and let rest for 5 minutes. Fold in ground meat. In a small pan, sauté onions, garlic, and parsley in sesame oil for 1 minute. Add to ground meat mixture and combine. Add mustard, egg, salt, pepper, nutmeg, and hot sauce. Mix well. Mold into 4 patties and refrigerate, covered, for 1 hour.

To make the pineapples:
Place pineapple slices on paper towels to drain. Remove and sprinkle with pink peppercorns and salt. Spray lightly with oil. Set aside.

Spray burgers lightly with oil and place in center of cooking grate. Grill 6 to 8 minutes until well done and internal temperature registers 180ºF/82ºC, turning once halfway through grilling time. Place onions on grill for 4 to 6 minutes, turning once halfway through grilling time, and grill pineapple for 1 to 2 minutes, turning once halfway through grilling time. Place burgers on grilled buns; top with pineapple and onion.

Makes 4 servings.

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Lime and Coriander Chicken

Tropical fruit meets earthy herb and piquant spice in this white meat paradise.

For the marinade:
2 to 3 tablespoons vegetable oil
2 tablespoons ground coriander
2 tablespoons minced lemongrass
2 tablespoons lime juice
1 tablespoon fish sauce
1-1/2 teaspoons minced fresh ginger
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1 teaspoon salt
1/2 teaspoon sugar

6 boneless, skinless whole chicken breasts
Vegetable oil for brushing chicken

In a small bowl combine all marinade ingredients. Place chicken in a resealable plastic bag set in a shallow dish. Pour marinade over chicken; close bag. Marinate in refrigerator 4 hours, turning occasionally to distribute marinade.

Lightly brush chicken with oil. Place in center of cooking grate. Grill 10 to 12 minutes until tender and no longer pink inside, turning once halfway through grilling time.

Makes 6 servings.

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Spicy Chicken and Plantain Skewers with Tomato Salsa

Fire up the grill and hang up the hammock. This entrée will make you feel tropical all over.

For the skewers:
1/3 cup white wine
1 tablespoon ketchup
1 tablespoon peanut butter
1 tablespoon dark soy sauce
1 tablespoon Hungarian paprika
1 teaspoon minced fresh ginger
1/4 teaspoon Kosher salt
2 whole chicken breasts (2 pounds total), skinned, boned, and cut into 1-inch pieces
2 ripe plantains, peeled and sliced into 1/2-inch pieces

For the salsa:
2 large tomatoes
2 tablespoons olive oil
1 small red onion, finely chopped
1 red finger chile pepper, seeded, veined and finely chopped
2 cloves minced garlic

1/2 lime
Salt and pepper
Vegetable oil for brushing skewers

To make the skewers:
In a small saucepan combine wine, ketchup, peanut butter, soy sauce, paprika, ginger, and salt. Bring to a boil. Let cool completely.

Place chicken and plantain pieces in separate resealable plastic bags. Pour half of marinade in each bag; close bags. Marinate in refrigerator 1 hour.

Meanwhile, make the salsa: In a small aluminum foil pan place tomatoes, stem side down. Place pan on cooking grate. Grill 15 to 20 minutes or until blackened. Remove and discard tomato skins. Mash tomatoes; set aside.

Heat oil in small saucepan. Add red onion and Chile; cook and stir 2 minutes. Add garlic and mashed tomato; simmer 5 minutes. Keep warm until skewers are ready.

On 12-inch skewers, alternately thread chicken and plantain pieces, leaving space between pieces. Squeeze lime juice over skewers; sprinkle with salt and pepper. Brush skewers with oil and place in center of cooking grate. Grill 10 to 12 minutes, turning once halfway through grilling time. Serve with warm Tomato Salsa.

Makes 4 servings.

Notes: Plantain ripen slowly, so buy them several days ahead of time if you can't find them ripe in the store. (Unripe ones are green in color, semi-ripe ones are mottled yellow and black. Ripe ones are black.) If using wooden skewers, soak in water 30 minutes before using so ends won't burn during grilling time.

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Turkey Burgers with Chunky Peach-Cranberry Ketchup

Need a break from the same old burgers? Here's a turkey-based version that cooks up moist and juicy. Topped with this special "ketchup" it's anything but ordinary.

For the ketchup:
1 tablespoon olive oil
3 tablespoons chopped shallots
2 cups diced skinned peaches
3 tablespoons cranberry sauce
3 tablespoons white wine vinegar
1 tablespoon dark brown sugar
1/2 tablespoon tomato paste
1 teaspoon chopped fresh thyme
1/4 teaspoon ground Mediterranean oregano
1/4 teaspoon kosher salt
Pinch of freshly ground black pepper

1 large sweet onion
2 tablespoons olive oil
1/4 teaspoon kosher salt
Pinch of paprika

For the burgers:
1-1/4 Pounds ground turkey
2 tablespoons water
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
1-1/2 teaspoons Bell's poultry seasoning
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

4 burger buns

To make the ketchup:
In a sauté pan, warm the oil and sauté the shallots for 3 minutes. Add the peaches and sauté for about 2 minutes or until juices release from the fruit. Add the rest of the ketchup ingredients and blend well. Simmer for 5 to 6 minutes. Remove from heat and chill thoroughly.

Cut the onion into 4 thick slices. Brush onion slices with oil and season with salt and paprika. Grill over Indirect High heat until tender, about 10 to 15 minutes, turning once halfway through grilling time. Remove from grill and keep warm.

To make the burgers:
In a medium bowl, combine all the burger ingredients and mix well. Form into four patties, each about 3/4-inch thick. Grill over Direct High heat until juices run clear, about 6 to 8 minutes, turning once halfway through grilling time.

Place burgers on buns and top with grilled onions and chunky peach cranberry ketchup.

Makes 4 servings.

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Tipsy Grilled Chicken with Bourbon Maple Glaze

An easy recipe that will impress dinner guests because the chicken grills up so juicy and delicious.

For the glaze:
1/3 cup bourbon
2 tablespoons maple syrup
1 tablespoon Dijon country-style mustard

1 roaster chicken, 6 to 7 pounds
2 tablespoons olive oil
3 large cloves garlic, minced
2 teaspoons Kosher salt
1/2 teaspoon cracked black pepper

To make the glaze:
In a small bowl, combine all glaze ingredients. Set aside.

Rinse chicken and pat dry. With poultry shears or knife, split chicken lengthwise along one side of backbone. With breast side up, pull up on two sides of back and press down firmly on breast until bones begin to crack and chicken is reasonably flat. Thread two sturdy metal skewers crosswise through flattened chicken; skewers should run perpendicular to thigh bones, through the breasts, and through the middle of the large wing joints.

Combine oil, garlic, salt, and pepper; brush evenly on both sides of chicken. Place chicken, skin side up, in center of cooking grate. Grill 1-1/2 to 1-3/4 hours or until meat thermometer inserted into center of thigh meat (but not touching bone) reaches 180°F/82°C (170°F/77°C for breast) or until juices run clear and skin is well-browned, brushing occasionally with glaze during last 20 minutes. Let stand 10 minutes before carving.

Makes 6 servings.

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