Blueberry & Lemon Mini Cakes

Loaded with blueberries and bright flavor, these blueberry lemon mini cakes make a delicious treat!

These mini cakes are moist with lots of bright flavor thanks to lots of lemon zest, freshly squeezed lemon juice, and a tart lemon glaze.

I love fresh blueberries with this recipe but you can use frozen ones.  Just make sure to thaw them before using, then dry off and toss with the flour.

INGREDIENTS

For the cake:

• 2 cups blueberries 
• 2 and ¾ cups all-purpose flour, spooned & leveled plus 1 tablespoon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• ¾ cup unsalted butter, softened to room temperature
• 2 cups granulated sugar
• 4 large eggs room temperature
• 2 teaspoons vanilla extract
• ⅓ cup fresh lemon juice
• 2 tablespoons lemon zest
• ¼ cup canola or vegetable oil
• 1 cup full fat sour cream, room temperature

For the lemon glaze:

• 1 3/4 cups confectioners’ sugar
•  1/4 cup lemon juice
•  1 zest of one lemon
•  1 teaspoon salted butter

INSTRUCTIONS

To make the cake:

Preheat the oven to 350°F. 

Add the blueberries and 1 tablespoon of flour to a mixing bowl and toss together until all of the blueberries are coated with the flour. Set aside.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using an electric mixer, beat the butter and sugar for about 4-5 minutes until light and fluffy.

Mix in the eggs one at a time until well combined, then mix in the vanilla. Slowly mix in the lemon juice, lemon zest, and oil.

Add the dry ingredients in three additions alternating with the sour cream, beginning and ending with the dry ingredients on low speed. 

Mix in each addition until just combined, making sure not to over mix the batter.Then add the blueberries and gently fold them into the batter until just combined.

Spray a 10-inch bundt pan well with nonstick cooking spray. Pour the batter into the prepared bundt pan or cupcake pan and evenly spread it around.

Bake at 350°F for 50-65 minutes or until a toothpick inserted into the cake comes out clean. 

Cover loosely with foil if needed for the last 5-10 minutes of baking to prevent excess browning.

Remove from the oven and cool in the pan on a wire rack for 30 minutes, then invert the cake onto the wire rack to finish cooling.

While the cake cools, make the glaze.

In a large microwavable measuring cup, the 4 cup capacity ones are the best, combine the sugar, lemon juice and lemon zest.

Add in the butter then microwave on high for 45 seconds.

Take out the measuring cup and whisk until smooth, making sure there are no lumps.

Let it sit for a few minutes. 

Top with the lemon glaze. 

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Lemon IceBox Cake

This no-bake lemon icebox cake is light, refreshing layers of lemon pudding, cool whip, and graham crackers then is topped with lemon zest for the perfect summer dessert!

Icebox cakes are so simple to make and are always a crowd pleaser when brought to summer get-togethers or BBQs.

Ingredients

• 2 (3.5 ounce) packages instant lemon pudding mix
• 1 (8 ounce) package Cool Whip
• 3 cups milk
• Zest of ½ of a lemon
• ½ of a lemon juice
• 1 (16 ounce) package graham crackers

Lemon Frosting:

• 1/2 cup butter
• 1 1/2 cups powdered sugar
• 2 Tablespoons milk
• Zest of ½ of a lemon
• 1 tablespoon lemon juice
• 2 Tablespoons lemon juice

Instructions

In a large bowl, mix together the pudding mixes, zest of lemon, lemon juice, Cool Whip, and milk.

In a 9 x 13 inch pan, place a single layer of graham crackers on the bottom of the pan (you may need to break a few graham crackers so that the entire bottom of the pan is covered).

Spread half of the pudding mixture evenly over the graham crackers. 

Place another single layer of graham crackers on top of the pudding and then layer the second half of the pudding on top of those crackers.

Place one more single layer of graham crackers on top of the pudding.

Mix together ingredients for the lemon frosting and spread over all.

Cover and place in the fridge for about 4 hours.

This cake is even better the next day.

Strawberry & Lemon Bundt Cake

Filled with fresh strawberries!

Who doesn’t love a cold glass of strawberry lemonade on a hot day. Now think about that as a delicious slice of cake. All of the same refreshing flavors, but in cake form. Count me in!

This cake is perfect for brunch, a picnic or patio party! It is made with fresh strawberries and fresh lemon zest and a sour cream cake batter, this moist and tender strawberry cake will make your day. Guaranteed! 

I love fresh strawberries with this recipe but you can use frozen ones.  Just make sure to thaw them before using, then dry off and toss with the flour.

INGREDIENTS

For the cake:

• 2 cups strawberries, chopped
• 2 and ¾ cups all-purpose flour, spooned & leveled plus 1 tablespoon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• ¾ cup unsalted butter, softened to room temperature
• 2 cups granulated sugar
• 4 large eggs room temperature
• 2 teaspoons vanilla extract
• ⅓ cup fresh lemon juice
• 2 tablespoons lemon zest
• ¼ cup canola or vegetable oil
• 1 cup full fat sour cream, room temperature

For the lemon glaze:

• 1 3/4 cups confectioners’ sugar
•  1/4 cup lemon juice
•  1 zest of one lemon
•  1 teaspoon salted butter

INSTRUCTIONS

Preheat the oven to 350°F. 

Add the strawberries and 1 tablespoon of flour to a mixing bowl and toss together until all of the strawberries are coated with the flour. Set aside.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using an electric mixer, beat the butter and sugar for about 4-5 minutes until light and fluffy.

Mix in the eggs one at a time until well combined, then mix in the vanilla. Slowly mix in the lemon juice, lemon zest, and oil.

Add the dry ingredients in three additions alternating with the sour cream, beginning and ending with the dry ingredients on low speed. 

Mix in each addition until just combined, making sure not to over mix the batter. 

Then add the strawberries and gently fold them into the batter until just combined.

Spray a 10-inch bundt pan with nonstick cooking spray. Pour the batter into the prepared Bundt pan or cake pan and evenly spread it around.

Bake at 350°F for 50-65 minutes or until a toothpick inserted into the cake comes out clean. 

Cover loosely with foil if needed for the last 5-10 minutes of baking to prevent excess browning.

Remove from the oven and cool in the pan on a wire rack for 30 minutes, then invert the cake onto the wire rack to finish cooling.

The Lemon Glaze

While the cake cools, make the glaze.

In a large microwavable measuring cup, the 4 cup capacity ones are the best, combine the sugar, lemon juice and lemon zest.

Add in the butter then microwave on high for 45 seconds.

Take out the measuring cup and whisk until smooth, making sure there are no lumps.

Let it sit for a few minutes. 

Top with the lemon glaze. 

Strawberry Lemon Blondies

These Strawberry Lemon Blondies are the perfect mix of sweet richness, real fruit & bursting with real strawberry flavor throughout.

This strawberry lemon blondie recipe is so easy to make from scratch! With  fresh strawberries, and a slightly tart lemon flavor these blondies are the perfect spring or summer dessert! Blondies are essentially vanilla brownies. They’re dense, sweet, chewy bars.

HOW TO MAKE STRAWBERRY LEMON BLONDIES

Cream together the butter and sugar until light and fluffy, then beat in the egg. Now you will beat in the lemon juice and vanilla. 

In a separate bowl, whisk together the flour, baking powder, and salt. Add this dry mixture to the wet mixture and stir well. Gently fold in the fresh strawberries and lemon zest.

Scoop the blondie batter into a 9×9-inch baking dish that has been prepared with parchment paper. Be sure to leave just enough parchment paper sticking up from two of the edges so you can easily lift the blondies out of the pan after baking.

Press the batter down evenly. 

Bake the Strawberry Lemon Blondies at 350ºF for 25-30 minutes. Be sure you don’t over-bake them or they will be dry and crumbly. 

While the blondies are baking, chop one cup of strawberries and place in a bowl. Add the lemon juice and 3 tablespoons of sugar for the topping and stir together.

Cool the blondies in the pan for at least 5 minutes, then lift out of the pan, cut into bars, and cool completely to room temperature.

Spoon the strawberry topping mixture over each square before serving. 

Ingredients 

• 1 cup (2 sticks or 228 grams) unsalted butter, at room temperature
• 3/4 cup (164 grams) granulated sugar plus 3 tablespoons for topping
• 1 large egg
• 1/4 cup (55 grams) fresh squeezed lemon juice plus ¼ of a lemon for the topping
• 1 teaspoon vanilla extract 
• 2 1/4 cups (306 grams) all purpose flour (use the fluff/scoop/level method for measuring)
• 1/2 tsp baking powder
• 1/2 tsp salt
• ½ zest of lemon 
• 2 cups (127 grams) diced fresh strawberries

Instructions

Preheat the oven to 350F

Line a 9 inch square baking pan with parchment paper with long edges. This will help you lift out the blondies for easy glazing and slicing later.

Cream the butter and sugar until fluffy. Beat in the egg.

When the egg is fully incorporated, beat in the lemon juice and vanilla. 

Whisk together the flour, baking powder, and salt, and add to the wet ingredients, mixing until no more dry flour is present.

Gently fold in 1 cup of the diced strawberries and lemon zest. 

Spread the mixture into your pan and spread out as evenly as possible. 

Bake for 30-35 minutes, just until starting to turn golden around the edges and the center is set.

Dice  the remaining cup of strawberries and place in a bowl. Add the ¼  of one lemon juice and 3 tablespoons of sugar and stir together.

Cool the blondies in the pan for at least 5 minutes, then lift out of the pan, cut into bars, and cool completely to room temperature.

Spoon the strawberry topping mixture over each square before serving.

Lemon Chickpea Soup

Lemon Chickpea Soup… Perfect to warm your tummy!

This soup totally reminds me of Spring! It is cozy, healthy, and loaded with spring flavors like garlic, lemon, fresh dill and baby spinach. The orzo and chickpeas swirl to the surface with every spoonful. A sight that lifts the spirit and warms the belly.

This recipe is pretty straightforward and simple to make so enjoy!

1. Simply sauté the carrots, onion and minced garlic for 3-4 minutes to soften.
2. Add the broth, lemon zest, and crushed red pepper to the pot. Raise the heat to high, cover, and bring to a boil. Once boiling, reduce the heat to medium.
3. Stir in the orzo, salt, and black pepper to taste and cook until orzo al dente. 
4. Simmer for another 5 minutes. Then turn the heat off.
5. Whisk together the eggs, lemon juice and chopped fresh dill. 
6. Take two cups of the broth and whisk in with the eggs. Then slowly add mixture to the pot while whisking the soup. 
7. Turn the  heat back on to low heat and Stir in the cheese and baby spinach. 
8. Cook until spinach is wilted. 
9. Taste, salt and pepper as needed. 
10. Serve warm with a glass of Scout and Cellar DOVE HUNT DOG CHARDONNAY. 

INGREDIENTS

• 1 tablespoon olive oil
• 1 small white onion, peeled and diced
• 3 medium carrots, diced
• 5 cloves garlic, minced
• 10 cups vegetable broth
• 2 (15-ounce) cans chickpeas, rinsed and drained
• 1 cup orzo
• 4 eggs
• Zest of one lemon
• ½ cup shredded parmesan cheese
• 1 bay leaf
• ¼ teaspoon crushed red pepper
• 1/2 cup freshly-squeezed lemon juice
• 2 large handfuls fresh baby spinach
• 1–3 tablespoons chopped fresh dill
• sea salt and freshly-cracked black pepper

INSTRUCTIONS

Heat oil in a large stockpot over medium-high heat.  Add onion and sauté for 3 minutes, stirring occasionally.  

Add carrots and garlic and sauté for 5 more minutes, stirring occasionally.

Add the bay leaf and red pepper flakes and stir to combine.

Add broth and chickpeas, and stir to combine.  Continue cooking until the soup reaches a simmer.  Then reduce heat to medium (or medium-low), whatever works to maintain a steady low simmer.

Add orzo and stir to combine.  

Continue cooking until the orzo is al dente, stirring occasionally so that the orzo doesn’t stick to the bottom of the pan.

Meanwhile, as the orzo is cooking, whisk together the eggs, cheese and lemon juice in a separate mixing bowl or measuring cup until combined.  Ladle out 1 cup of the hot soup broth, and while whisking the egg mixture with one hand continuously, very very slowly drizzle the broth into the eggs until combined.  Repeat with 1 more cup of hot broth.

Once the orzo is ready to go, remove the stockpot from the heat.  Then while stirring the entire soup with one hand continuously, very very slowly drizzle the egg mixture into the soup until combined.  

The egg mixture should make the soup nice and creamy.  

(But if the eggs look like they are scrambling when you add them in — kind of like in egg drop soup — stop and let the soup cool down for a few minutes before adding the rest of the eggs.)

Return the soup to low heat.  

Stir in the spinach and dill and stir for 1-2 minutes until the spinach has wilted.  

Then taste and season the soup with a few pinches of salt and black pepper, as needed.

Serve warm, garnished with extra dill and lemon wedges.

Iced Lemon Cookies

This is one of my favorite cookies! My friends would agree I am a lemon flavor freak. There’s just something that’s so refreshing when lemon is added to just about anything. 

These cookies are packed with a lemony flavor! Not only are these lemon cookies incredibly soft and delicious, but they’re also easy to make with a few simple ingredients!

I first came up with this recipe because just like me my dad loves that lemony flavor. He also is one of my biggest fans when it comes to my cookies, actually he’s probably my biggest fan in everything I do. To create this recipe, I took my butter sugar cookie recipe and switched a few things up to give it that burst of lemon. 

Here’s a couple lemon tips:

• I recommend zesting the lemon first, then juicing it.
• Use a zester or Microplane grater to scrape off tiny bits of peel, but beware! The spongy white layer underneath the peel, also known as pith, is very bitter, so avoid grating down too far. 
• To get the most lemon juice out of your lemon, roll it on the counter firmly with your hand, then cut it in half, and squeeze out the juice.

Let me give you some advice. Run, don’t walk to your kitchen. Make these cookies today!

Ingredients

• 2 sticks unsalted butter, room temperature
• 1 & 1/2 cups granulated sugar
• 3 cups all purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 3 tbsp, about ½ a lemon,  lemon zest
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tbsp fresh lemon juice, 1 whole lemon

Lemon Glaze

• 1½ cups powdered sugar
• 2 tbsp lemon juice
• 1 tbsp heavy cream or milk
• ⅛ tsp salt
• Lemon zest for topping

Instructions

Preheat the oven to 350ºF.

Prepare a baking sheet with parchment paper. 

In a mixing bowl, beat the butter, sugar, and lemon zest with an electric mixer for 1-2 minutes.

Add in the vanilla extract, lemon juice and egg, beat again to combine.

In another bowl, whisk together all your dry ingredients. Gradually add the dry ingredients into the butter mixture, mixing by hand with a spatula until combined.

Use a cookie scoop to form balls, place the cookies 2 inches apart on a parchment lined baking sheet. 

Bake for 11-13 minutes or until the edges have a faint golden color.

Allow the cookies to cool a cooling rack. Cool completely before adding the glaze. 

Make the glaze by whisking the powdered sugar with the lemon juice, salt and cream until smooth.

Once the cookies are cool, dip the tops in the glaze by turning time upside down and gently lift them out, turn them over and return them to the cooking rack or a sheet of parchment. 

Sprinkle lemon zest over the top and let dry.

Lemon Parmesan Chicken

This is definitely one of my favorite dishes! It’s perfect for a quick weeknight meal or a date night!

With this recipe you get perfectly tender, golden brown pan seared chicken coated in a quick lemon garlic butter pan sauce. It will have you wanting seconds and maybe even thirds! 

I like to serve this over a bed of spinach or with my Garlic & Spinach Orzo- recipe coming soon! 

As for my wine, this dish pairs perfectly with Scout & Cellar Clean-Crafted™Che Fico Pinot Grigio. It’s tart and fresh with lemon, underripe peach and a subtle minerality and a refreshing finish. Perfect on a hot summer night! 

Click the link to order the wine pairing- Scout & Cellar Clean-Crafted™ Che Fico Pinot Grigio.
http://www.scoutandcellar.com/whiskawaykitchen

Ingredients for Parmesan Crusted Chicken:

• 1 1/2 lb chicken breast or 1 lb boneless chicken thighs
• 1 Tbsp olive oil
• 1 Tbsp parsley to garnish
• 1/2 lemon sliced for garnish

Ingredients for the Egg Mixture:

• 2 large eggs
• 1 garlic clove minced
• 1/2 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• For the Parmesan Breading Mixture:
• 1 cup Parmesan cheese grated
• 3 Tbsp all-purpose flour

Ingredients for Lemon Butter Sauce:

• 8 Tbsp butter
• 2 garlic cloves minced
• 1/4 cup lemon juice
• 1/4 cup chicken broth
• 1/4 tsp ground black pepper

Instructions

Cut the chicken breasts in half lengthwise. 

Lightly beat with a meat mallet until even in thickness.

In a bowl, whisk together the ingredients for the egg mixture. 

In another bowl, combine the ingredients for the parmesan mixture. 

Dip chicken into the egg mixture, then dredge chicken in the parmesan mixture. 

Allow any excess ingredients to fall off from each bowl.

In a large skillet, heat enough oil to cover the bottom of a skillet. 

Once hot, add the chicken and cook 4-5 minutes per side, or until crispy, golden and cooked through to 165˚F. 

Transfer to  a plate. 

In the same saucepan, melt butter and garlic, cook until fragrant. 

Add the chicken broth, lemon juice and pepper. 

Allow the sauce to cook for about 2 minutes. 

Pour the sauce over the cooked chicken, turning to coat. 

Garnish with lemon slices and finely chopped parsley if desired.

Grouper Piccata

Living in Florida has many benefits, sunny days, beautiful beaches, and it also comes with the benefits of AMAZING fresh fish. 

I was lucky enough to grab some grouper fillets from my local fish market but you can also score some at your store’s frozen section. If you are unable to find grouper fillets, you can use snapper, cod, catfish or even chicken. 

This sauce highlights the fish without taking over. In this recipe, I use a simple piccata sauce with lemon and capers to create an easy meal that everyone will love! Oh, and this is a one pan dish! Hello easy clean up! 🙂

I’m not usually a Chardonnay fan but since I received a bottle of Scout & Cellar Fiddleneck Chardonnay I thought I’d give it a try. I am now a Chardonnay fan! The Fiddleneck Chardonnay is the perfect pairing to this recipe! It’s not oaky like most Chardonnays I have tried in the past. It’s light and refreshing with notes of yellow apple, candied lemon peel, and ripe pineapple. It truly is delicious with the buttery lemon flavor of the grouper piccata! 

INGREDIENTS

• 4 6-ounce grouper fillets
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup all-purpose flour
• 3 tablespoons butter divided
• 1 tablespoon olive oil
• 1/2 cup fresh lemon juice
• 2 garlic cloves, chopped
• 1/2 cup white wine
• 1 cup chicken broth
• 2 tablespoons capers
• 2 tablespoons chopped parsley
  

INSTRUCTIONS

Sprinkle grouper fillets with salt and pepper. 

Dredge fillets on all sides in flour. 

Melt 2 tablespoons butter and olive oil in a large skillet. 

Add fillets to skillet; cook until browned and cooked through, about 5 minutes on each side. Remove fish from skillet.

Add garlic, lemon juice and wine to the skillet, scraping browned bits from the pan. Add the chicken broth and stir to combine. 

Cook for 2 minutes or until slightly thickened. 

Tip: if the sauce is too bitter, just add ¼ cup of chicken broth at a time. 

Remove from heat; stir in remaining 1 tablespoon butter, capers and parsley.

Serve sauce over fish.

I served mine with a side of angel hair pasta and baby broccoli.

www.scoutandcellar.com/whiskawaykitchen

Schnitzel

In the summer of 2013, I traveled to Europe with the best group of friends anyone could ask for and met new lifelong friends. It was an EPIC trip! 

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We started off in Germany, working at Girls Scout camp in Frankenkaserne. The first day of the trip I was introduced to Schnitzel, the inspiration of this dish! 

A schnitzel is a thin slice of meat fried. Schnitzel can be made with pork, veal, chicken, beef or turkey. So use whatever meat you want. If you’re looking for a traditional German schnitzel, use pork. 

The key to achieving the perfect Schnitzel is to pound the pork very thin, no more than 1/4 inch thick.  The reason this is important is because you’ll need to fry it in butter at high heat for a short period of time to get that perfect crispy crust. Yes, I said “fry it on butter”. Trust me this is what gives it a rich crispy crust and juicy center.

First, marinate your pork chops for 30 minutes. Then place cutlets in a single layer on the cutting board and cover with plastic wrap (this prevents splatter). Pound cutlets with a meat mallet or the back of a heavy saucepan, until 1/4″ to 1/8″ thick.

Set out three separate shallow bowls. In the first combine 1/3 cup flour. In the second, use a fork to beat 3 eggs. In the third bowl, add 2 cups of bread crumbs.

Dip the pork into the flour, coating all sides.

Next dip the pork into the egg mixture, coating all sides.

Then coat the pork with the breadcrumbs. Tip: Do not press the breadcrumbs into the meat. Just softly coat the pork on both sides and all edges, and then gently shake off any excess.

Once all cutlets are breaded, heat a large non-stick pan over medium heat and add 4 tablespoons of butter. Once butter is melted and bubbling, add breaded cutlets a few at a time and sauté 3-4 minutes per side or until cooked through. You may need to add more butter to the pan for each cutlet, keep an eye on the pan. I used a whole stick. Reduce heat if cutlets are browning too quickly. Remove to a paper towel lined plate and squeeze a lemon wedge over each cutlet. Sprinkle with chopped parsley. 

Serve with Scout & Cellar Clean-Crafted 2018 The Resident Pinot Gris.
https://scoutandcellar.com/consultants?u=whiskawaykitchen

Ingredients

• 4 boneless pork chops
• salt and freshly ground black pepper
• 1/2 cup all-purpose flour 
• 2 large eggs, lightly beaten
• 3/4 cup breadcrumbs
• 4 tablespoon butter
• 4 lemon wedges
• Chopped Parsley for serving

Marinate:

• ½ Lemon, juiced
• 1 tablespoon coarse ground Dijon Mustard
• ¼ cup vinegar

Marinate Instructions:

Whisk all ingredients in a small bowl.

Marinate pork chops for at least 30 minutes. 

Instructions

Place cutlets in a single layer on a cutting board and cover with plastic wrap. Pound cutlets with a meat mallet or the back of a heavy saucepan, until 1/4″ to 1/8″ thick.

Set up three bowls. In the first flour. In the second, use a fork to beat 3 eggs. In the third bowl, add 2 cups of bread crumbs.

Dredge both sides of each pounded cutlet in flour then dip in beaten egg letting excess egg drip back into the bowl before breading in bread crumbs. It helps to use a fork for the dipping process to keep your hands clean. Repeat with remaining cutlets.

Once all cutlets are breaded, heat a large non-stick pan over medium heat and add 4 tablespoons of butter. Once butter is melted and bubbling, add breaded cutlets a few at a time and sauté 3-4 min per side or until cooked through. Reduce heat if browning too quickly. Remove to a paper towel lined plate and squeeze a lemon wedge over each cutlet. Sprinkle with chopped parsley. 

Serve. 

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Citrus Sazon Beer Can Chicken

Beer can chicken is the best, easiest way to cook a whole chicken on the grill without any special equipment. The beer from the can steams the chicken, resulting in a perfectly-cooked and moist whole chicken. The chicken literally sits on the can and as the beer heats up, it streams and flavours the inside of the chicken. 

I start with marinating the chicken with  Sazon seasoning, vinegar, and stuffing lemon, lime and orange wedges inside the chicken overnight. 

Sazon is like the magic spice blend in many Latin dishes. It’s commonly found in the supermarket in small envelopes that you add to stews, beans, rice, etc. It gives yellow rice that yellow color and basically makes anything taste good! Goya is the most popular brand. If you can not find Sazon you can make your own, the recipe is at the bottom of this blog page. 

Next comes choosing the beer! 

Beer can chicken requires beer in a can. However, that doesn’t mean you have to buy canned beer. All you need is a can. I personally prefer to use an old soup can that I have cleaned and saved. Which opens up your beer possibilities immensely because many of the best beers are only sold in bottles. So it comes down to what type of flavor you want to add to your chicken. Does a sweeter bird sound good? How about something a little spicy, wheaty, or fruity? 

The most popular choice is lager, but I also like to use sour beer. I love citrus flavors, and the sour citrus seems to make the flavors come alive. It’s all a matter of personal preference. Get creative! 

Once you have marinated your chicken and chose the beer, you’re get the bird on the can and to get grilling! 

INGREDIENTS

• 1 (12-ounce) can lager beer, divided
• 1 1/2 teaspoons kosher salt
• 4 tablespoon Sazon Seasoning
• 1 cup White distilled vinegar
• 1 lemon, cut into wedges
• 1 lime,  cut into wedges
• 1 orange, cut into wedges
• 1 (4 to 4 1/2) pound whole chicken

Basting Sauce:

• 1/4 cup beer, reserved from above
• 1/2 cup apple cider vinegar
• Juice of ½ a Lemon
• 2 tablespoons Sazon seasoning
• 1 Garlic, minced
• 1 teaspoon Red Pepper Flakes

INSTRUCTIONS

Marinate:

Pat the chicken dry with paper towels. 

Place lemon, lime and orange wedges into the center of the chicken. 

Stir the Sazon seasoning, garlic powder and red pepper flakes together in a small bowl. 

Pour the seasoning mixture into a large Ziploc bag, slowly pour vinegar, and EVOO into the same bag. Combine. 

Drop the chicken into the bag, zip the bag and shake until the chicken is well coated.

Marinate overnight. 

Basting Sauce:

Combine all ingredients in a small bowl. 

Grilling:

Heat grill by heating 2 out of 3 (or 3 out of 4) of the burners to high heat. Keep the remaining burners off. 

Pour out or drink about half of the beer, reserving 1/4 cup for the basting sauce. 

Place the beer can inside a metal 9×13-inch aluminum pan. Lower the chicken leg-side down onto the beer until it is securely propped upright. Be careful when picking the pan up, have a firm grip on the chicken with one hand while holding the foil pan with the other. Trust me, I’ve totally lost my chicken by not doing that. 

Place the pan over indirect heat (over the turned-off burners) and grill for 30 minutes.

After 30 minutes, baste the chicken with the basting sauce. At this point, it will start to brown and look almost cooked through, even though it is not.

Baste the chicken with the sauce and continue to cook, covered, basting every 10 minutes, until the skin is deeply colored, crisp, and a probe thermometer in the deepest part of the thigh registers 165°F, about 25 to 35 minutes more depending the size of the chicken. 

Rotate the pan as needed so that the chicken browns evenly.

Remove the chicken and the pan with its drippings from the grill. (If you use a foil pan, slide the pan onto a baking sheet before moving it around)

Discard the beer can. Cover the chicken with aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Sazon Substitute Ingredients

• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 tablespoon garlic powder 
• 1 tablespoon salt 
• 1 teaspoon freshly ground black pepper
• 1/2 tablespoon dried oregano 

Instructions

Combine all ingredients and mix well