Best 7 Grilled Orange And Beer Chicken Bbq Recipes

STICKY HONEY ORANGE GRILLED CHICKEN

Steps:

• In a medium mixing bowl whisk together orange juice, orange zest, lemon juice, olive oil, hot sauce, dijon mustard and garlic.
• Place chicken thighs in a gallon size resealable bag, pour marinade over chicken then seal bag while pressing out excess air.
• Rub marinade over chicken, transfer to refrigerator and let marinate 1 - 6 hours.
• Preheat a grill over medium-high heat to about 400 degrees.
• While grill is preheating prepare glaze - in a small saucepan melt butter over medium heat.
• Whisk in honey, orange juice, orange zest, BBQ sauce and dijon mustard and remove from heat. Set aside about 1/3 cup for serving.
• Grill chicken about 4 minutes per side then brush with glaze and grill until cooked through (165 degrees in center) and slightly charred about 2 minutes per side more.
• Serve warm with reserved glaze, garnished with parsley if desired.
• Recipe source: adapted slightly from the Neely's

ORANGE GRILLED BEER-CAN CHICKENS

Steps:

• Heat gas or charcoal grill for indirect grilling. Rub chickens with oil. Sprinkle seasoned salt over each chicken and inside cavities.
• Discard half of beer in each can, leaving remaining half in each can. Place 2 garlic cloves in each can. Place each chicken over top of beer can by holding chicken up and pressing can into cavity. Place 1 quarter of orange in top cavity of each chicken. Insert ovenproof meat thermometer in each chicken so tip of thermometer is in thickest part of inside thigh muscle and does not touch bone.
• Balance chickens on beer cans; place on grill over indirect medium heat. Cover grill; cook about 1 hour 30 minutes or until thermometers read at least 165°F and legs move easily when lifted or twisted.
• Place orange halves and remaining quarters, flesh side down, directly on grill; cover and cook 3 to 5 minutes.
• Remove chickens and oranges from grill; let chickens rest on beer cans 10 to 15 minutes before attempting to remove cans and carve chickens. Before serving, squeeze 2 of the orange halves over tops of chickens; serve others on the side.

PAT'S BEER CAN GRILLED CHICKEN

Steps:

• For the chicken rub: In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months.
• For the chicken: Preheat your grill to medium-high heat.
• Rub the chicken and its cavity down with the vegetable oil. Season the chicken with rub mixture, remembering to season the cavity. Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover. Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165 degrees F. Once cooked, cover loosely with foil and let rest for 10 minutes before carving.

BEER-BRINED BARBECUE CHICKEN

Steps:

• Brine the chicken: Combine 1 can of beer, the salt, granulated sugar, hot sauce and bay leaves in a very large bowl and whisk until the salt and sugar dissolve. Add the remaining 2 cans of beer, 4 cups water and the chicken. Cover and refrigerate overnight.
• Make the barbecue sauce: Combine the orange juice, vinegar, onion, garlic, ketchup, brown sugar, honey, Worcestershire sauce and chili powder in a small saucepan. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 20 minutes. Let cool slightly, then puree in a blender until smooth. (The sauce can be made up to 1 day ahead; cover and refrigerate.)
• Preheat a grill to medium low and brush the grates with vegetable oil. Remove the chicken from the brine and pat dry with paper towels. Lightly season the chicken with salt, then arrange on the grill, skin-side up. Cover and cook until marked, about 12 minutes per side. Continue cooking, flipping and basting the chicken with the barbecue sauce every 3 to 4 minutes (keep covered in between), until a thermometer inserted into the center of a breast registers 165 degrees F, about 15 more minutes. Transfer to a platter and let rest 5 minutes before serving.

GRILLED ORANGE BBQ CHICKEN

Steps:

• Whisk together orange juice, brown sugar and BBQ sauce.
• Place chicken in a gallon ziplock bag. Pour marinade over chicken. Seal bag and refrigerate 2 to 4 hours.
• Remove chicken from marinade. Grill until done, 8 to 10 minutes.
• Brush chicken on both sides with additional BBQ sauce before removing from grill, if desired.

CHRIS' GRILLED ORANGE CHICKEN

Steps:

• Place the chicken into a large bowl, and pour in the lemon juice, lime juice and orange juice. Sprinkle the mint leaves over, and drizzle with honey. Cover and refrigerate overnight.
• Preheat a grill for medium heat. When the grill is hot, lightly brush the grate with oil.
• Place the chicken onto the preheated grill, and discard the marinade. Cook for 6 to 8 minutes per side, or until no longer pink and juices run clear.

GRILLED ORANGE AND BEER CHICKEN (BBQ)

Steps:

• In a small bowl, combine beer, salt, pepper, lemon juice, hot pepper sauce, orange extract and peel, brown sugar, and molasses; blend well.
• Place chicken in a shallow pan or use sturdy zip lock style bag.
• Pour marinade over chicken.
• Cover or seal and refrigerate several hours or overnight.
• Drain marinade from chicken; reserving marinade.
• Prepare grill and cook pieces about 45 minutes or until tender, truning and basting often with the marinade.