Yield 4 Number Of Ingredients 6 Steps:
In a bowl, mix the lime juice, beer, honey, garlic and salt and pepper until the honey dissolves. Pour the mixture over the chicken, cover and marinate for 30 minutes. Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade and shake off excess; discard remaining marinade. Grill chicken until tender and juices run clear, about 7 minutes per side.
Time 54m Yield 4 Number Of Ingredients 7 Steps:
In a bowl, mix the lime juice, beer, honey, garlic, cilantro, and salt and pepper until the honey dissolves. Pour the mixture over the chicken, cover and marinate for 30 minutes. Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade and shake off excess; discard remaining marinade. Grill chicken until tender and juices run clear, about 7 minutes per side.
Time 46m Yield 4 Number Of Ingredients 6 Steps:
Preheat an outdoor grill to medium heat. When the grill is ready, brush the grate lightly with oil. In a shallow bowl, mix together the lime juice, beer, honey, cilantro, salt and pepper to make sauce. Place chicken into the sauce, cover, and marinate for about 30 minutes. Remove chicken breasts from marinade and place on the grill. Grill for about 8 minutes on each side or until juices run clear and the internal temperature of the meat has reached 175 degrees F. Discard leftover marinade and serve.
Time 2h10m Yield 5 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Rinse the chicken, inside and out, and pat skin dry with paper towels. Squeeze juice from lime halves over the outside of the chicken and place the squeezed halves in the cavity. Sprinkle cavity with minced garlic. Stir salt, black pepper, and rosemary in a small bowl and season the outside of the chicken with the mixture. Place chicken upright in a roasting pan, with the beer can inserted into the cavity far enough so the chicken doesn’t fall over. Place the onion into the neck cavity to block steam from escaping. Pour water into the bottom of the pan. Roast the chicken upright in the preheated oven until sizzling and an instant-read meat thermometer inserted into the thickest part of a thigh reads 180 degrees F (80 degrees C), 1 1/2 to 2 hours. Baste occasionally with pan drippings. Let chicken cool for about 10 minutes before serving.
Time 56m Yield 1 piece, 4 serving(s) Number Of Ingredients 6 Steps:
Mix all ingredients together and marinate at least 30 minutes. Grill about 8 minutes on each side or until internal temperature reaches 175 degrees.
Time 1h5m Yield 4 Number Of Ingredients 6 Steps:
Heat gas or charcoal grill. Remove backbone from chicken; discard. Firmly press whole chicken to flatten. Cut two 1/2-inch slits through each breast about 1 inch from tip; tuck legs into slits. Fold each wing back behind the neck area. In small bowl, mix salt, cumin, pepper, and garlic powder. Rub mixture all over outside of chicken. Place chicken in 13x9-inch disposable foil pan, breast side up. Place pan of chicken on grill over medium-low heat. Cover grill; cook chicken 20 minutes. Turn chicken over; insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Cook 10 to 15 minutes longer, brushing with limeade last 5 minutes of cook time, until thermometer reads 180°F and legs move easily when lifted or twisted. Remove chicken from grill; cover with foil. Let stand 10 to 15 minutes before serving.
