beer can chicken recipe Archives

Have you ever made “beer can” chicken in our chicken bakers and wondered what you could make with the leftovers? Well, we have an answer for you. This article will provide you with a few recipes on what you can cook with your leftover chicken that are great for packing for lunch or reheating for dinner.

This article has the best of both worlds. It provides a chicken recipe to bake in your Clay Coyote chicken bakers, and then provides four leftover recipes to try! Those four are chicken tacos, creamy chicken alfredo, chicken stir fry, and a chopped southwest chicken salad. Yum!

This is one of my recent favorite dishes: chicken salad sandwiches. With the leftover chicken, you can create an easy dish that will give you lunch for a few days. You can eat it on a croissant or sandwich bread, over a lettuce mix, or eat it straight out of the container.

Need to spice up the good old mac and cheese recipe? Add in some of your leftover chicken! Shred up the chicken, pop in the microwave for about a minute to heat up, and stir in with your mac and cheese. This also works well with other pasta dishes like chicken alfredo, pasta salad, or pasta with some olive oil and mixed vegetables.

If you are a fan of Mexican food, you can use your leftover chicken to make tacos, enchiladas, and quesadillas. You save time by already having the meat cooked, so these are great recipes when you are in a time crunch.

These recipes may be quick and easy, but they definitely don’t lack in flavor! Don’t have a chicken baker yet? Visit the Clay Coyote in Hutchinson, MN to get your one-of-a-kind chicken baker! We’re open everyday, Monday-Saturday 10-5pm and Sunday noon-4pm. They come in four different glazes so there’s sure to be one that fits your style.

It can no longer be called “Beer Can Chicken.” Paula’s roasting rub elevates this simple dish to gourmet status.

1 Roasting Chicken 3-1/2 to 5 lbs
3 Garlic Cloves
1 TBSP Juniper Berries
2 tsp coarse Salt
1 tsp dried Oregano
½ tsp Black Peppercorns
2 Cloves
2 Bay Leaves
3 TBSP Extra Virgin Olive Oil, rendered duck fat
or clarified butter
1 sm Lemon – sliced thin

We’d always used dry rubs on the chicken bakers. We sent one to Paula for the heck of it, and she developed this extra special Mediterranean style recipe. It is fabulous! We made two of them for our “company” Paula Wolfert Christmas party (everything from appetizers to dessert was from “Mediterranean Clay Pot Cooking“. Juniper berries are available from Penzey’s Spices. If you don’t know about them, you need to! This is clay pot cooking at its best!

1. Rinse the chicken inside and out and pat dry with paper towels. Cut off tail. Place on a rack over paper towels and refrigerate, uncovered.
2. Use a heavy pestle to pound the Juniper Berries, garlic, salt, oregano, peppercorns, cloves, and bay leaves to a paste in a mortar. Or use electric grinder or spice mill to grind. Blend in the olive oil.
3. Remove chicken from refrigerator. Slip fingers under the skin of the thighs and breasts and gently separate skin from the meat to create an air pocket without tearing the skin. Insert pinches of the mixture under the skin and massage into the flesh. Use remaining mixture to season the cavity and the skin.
4. Slip lemon wedges into the cavity.
5. Preheat oven to 350 degF. Bring the chicken to room temperature. Fill the center cup about 2/3 full with water and juice of 1 lemon. Seat the chicken over the cup with legs to the side making a tripod.
6. Bake, uncovered for 1-1/2 to 2 hours (depending on size)
7. The bird can be placed on the table on the baker (juices can be removed with a baster to make gravy) or lift the bird carefully off the stand and transfer to a cutting board and let rest for 5-10 minutes before carving. Juices can also be put in a skillet and boiled down to about ½. Correct seasoning and serve with the carved bird.

Got Leftover Chicken?

Italian Rub “Beer Can” Chicken