Beer-Barbecued Chicken and other light summer favorites
I was being interviewed for a radio show the other day and the host asked me about summer comfort foods-what to grill, what to bring to a party and of course, what's for dessert. I immediately suggested one of my absolute top picks for summertime comfort food recipes: Beer-Barbecued Chicken (see recipe below). The EatingWell test kitchen developed this recipe as a healthier version of the famous beer can chicken. If you're not familiar with that method, you basically stick a chicken on top of an open can of beer and stand the whole thing up on your grill over indirect heat to yield a moist flavorful chicken. Someone who called into the show said it's also known as "beer-butt chicken." I think I'll go with that name from now on!
Regardless of the name, our recipe makes the most juicy and succulent chicken. Our method doesn't involve a can so you can use a tasty micro brew instead of a less flavorful mass-produced beer. Yes, we can be a bit beer-snobby over here at EatingWell, but the truth is the recipe is amazing with any kind of beer.
Here are my other top picks for healthier versions of summer comfort foods you've got to try:
Pulled Pork - This is a failsafe recipe that's cooked in the oven. Just get buns, throw on fixin's like pickles, onions and some coleslaw and you've got yourself a party!
Country Potato Salad - This practically-perfect version of potato salad has both smoked ham and hard boiled eggs. Need I say more?
Zucchini Rice Casserole - Since it's mid July, you may be swimming in zucchini from the garden like I am. This is one tasty way to use them up. Plus it's a great crowd pleaser and cheap to make too!
Peach-Raspberry Pie - What says summer more than fruit pie? I'm not typically a baker, but for fruit pie, I make an exception. And this one developed by our Test Kitchen Manager (and pie contest winner) Stacy Fraser has very easy-to-follow instructions. Plus it's made with a lightened up crust of whole-wheat flour and canola oil substituted for some of the butter.
Beer-Barbecued Chicken
Barbecuing poultry with the skin on helps prevent the meat from drying out. To keep calories and fat in check, remove the skin before serving.
1 tablespoon smoked paprika (see Shopping Tip, below)
2 teaspoons dried oregano
1 1/2 teaspoons salt
1 teaspoon packed dark brown sugar
1 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground chipotle chile (see Shopping Tip, below)
1/2 teaspoon freshly ground pepper
1 4-pound chicken
1 12-ounce bottle beer, preferably pale ale or American lager, divided
1. Preheat a gas grill (with all burners lit) to 400°F or build a fire in a charcoal grill and let it burn down to medium heat (about 400°F).
2. Combine paprika, oregano, salt, brown sugar, cumin, onion powder, garlic powder, chipotle chile and pepper in a small bowl.
3. Remove giblets from chicken (if included) and trim any excess skin. Loosen the skin over the breast and thigh meat. Rub the spice mixture under the skin onto the breast meat and leg meat, a little on the skin and inside the cavity. Tuck wings under the body and tie the legs together with kitchen string.
4. If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). If using a charcoal grill, move the coals to one side. Wearing an oven mitt, carefully place a drip pan under the grill rack on the unheated side. Place the chicken breast-side down on the rack over the pan. Pour half the beer into the cavity (it's OK if some drips out into the drip pan).
5. Close the lid and roast undisturbed for 45 minutes.
6. Turn the chicken breast-side up. Pour the remaining beer into the cavity. Cover and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165°F, 30 to 45 minutes more. Transfer the chicken to a clean cutting board; let rest for 10 minutes before removing the string and carving.
Makes 6 servings.
Per serving (without skin): 173 calories; 7 g fat (2 g sat, 1 g mono); 76 mg cholesterol; 2 g carbohydrate; 25 g protein; 1 g fiber; 656 mg sodium; 250 mg potassium. Nutrition bonus: Iron (15% daily value).
Shopping Tip: Smoked paprika and ground chipotle chile can be found in the spice section of well-stocked supermarkets or online at penzeys.com.
By Jessie Price
EatingWell deputy food editor Jessie Price's professional background in food started when she worked in restaurant kitchens in the summers during college. She started out testing recipes for EatingWell and then joined the staff here full-time in 2004 when she moved to Vermont from San Francisco.
Related Links from EatingWell:
