Mexican Style Beer Can Chicken with Grilled Corn on the Cob with Mesquite Cilantro Butter
This recipe is from my friends over at McCormick on their Fiesta Inspired Cookout from the 2014 Flavor Forecast. Grilling fans are looking for more international flavors this year according to the McCormick 2014 Flavor Forecast. McCormick has identified several fabulous grilling trends this year, from Chiles and Mexican-style flavors to Indian and Brazilian recipe, Steaks and delicious mini bites of grilled decadence!
I have taken two of the recipes from their Grilling Flavor Forecast and shared them with you here.
(Closed Captioning available on this video)
Mexican-Style Beer Can Chicken
Add a Mexican twist to beer can chicken by seasoning with a spicy chipotle and ground red pepper rub, then grill over a can of authentic Mexican beer.
1/4 cup McCormick® Grill Mates® Chipotle & Roasted Garlic Seasoning
1 teaspoon McCormick® Red Pepper, Ground
1 whole chicken, about 5 pounds
1 tablespoon olive oil
1 can (12 ounces) Mexican beer
Grilled Corn on the Cob with Mesquite Cilantro Butter
Make grilled corn the star of your barbecue by brushing with Mexican inspired mesquite cilantro butter and Cotija cheese. Create a handle for holding the corn with the husks pulled back before grilling.
1/2 cup (1 stick) butter, softened
2 tablespoons finely chopped fresh cilantro
1 teaspoon McCormick® Grill Mates® Mesquite Seasoning
8 ears fresh sweet corn
1/2 cup crumbled Cotija cheese
http://www.mccormick.com/flavorforecast/grillingflavorforecast/fiesta-inspired-cookout
http://grillingflavorforecast.com/
http://mccormick.com/
Full disclosure: This video is a compensated production. Compensation for producing this content has been received, no stipulations have been received in reference to the content, all comments, statements, and verbiage is our own.
Video Transcript:
Presenter:
Hey, everyone, today on the Cooking Everything Outdoors show we’re going to be having Mexican Style Beer Can Chicken and some Grilled Corn with Cilantro Mesquite Butter.
It’s absolutely delicious.
Announcer:
The Cooking Everything Outdoors show is sponsored by Camp Chef and www.OutdoorCooking.com and www.IslandGrillstone.com.
Presenter:
So the simplicity of this recipe requires 1 chicken, this is a 5-pounder.
You’ll need a teaspoon of either ground red pepper or this; I’m using McCormick’s Fiery 5 Pepper.
4 tablespoons or 1/4 cup of their chipotle roasted garlic.
And about a tablespoon of olive oil.
And we just want to take our dry rub here or seasoning.
I’m going to mix this up.
This is going to give us some really robust flavors and a little bit of heat.
And you want to take your olive oil and you’re just going to rub it on the carcass all over.
Reason you want to do this is so that your seasoning will stick and it’s going to help give it a nice brown coating as this cooks.
Now take a good handful of your seasoning and put it in there.
And then you’re going to take the rest and sprinkle it all over the chicken.
Now, all we need to do is either stuff a beer can off the back side of the chicken or you can use one of these things, which is a steamer and what it does is it substitutes the can.
So you can pour your beer, or chicken stock, or whatever you want inside of this cavity and then that will act the same as the beer can.
So, as far as the beer goes I have some Negra Modelo.
You can use whatever you like.
This just happens to be a favorite here around the house.
And we’re going to fill our chamber up with the beer.
And then you want to take your chicken and we’re going to slide it carefully over the steamer.
So it sits nicely like that and you can do whatever you want with the wings.
I put mine in a little cake pan there so that it balances and stay stable, and then it also is going to catch the chicken drippings, so those aren’t going to fall into my fire and perhaps cause flare-ups.
So I have my grill hovering at about 350 degrees.
It’s indirect heat.
Actually, I have it in somewhat of a circular pattern.
I have also sprinkled some soaked mesquite chips because I want a little delayed smoke flavor added to this as it cooks.
And we’re going to put this on and get going.
It goes right in the center.
I’ve got my meat probe into my thigh so we can check the temperature.
I’m going to close this up and we’re going to cook it and I’m guessing it’s going to take about an hour and a half.
Our chicken is done.
It’s beautiful.
Look at that.
Now, what I want to do is I want to take this off and let it rest.
And I’m going to prepare our corn.
I have 4 ears of beautiful fresh white corn on the cob here.
I’ve just peeled the husk back, tied them off, and removed the silk, as simple as that.
It goes right on the grate.
While our corn is grilling up, let’s go ahead and make our compound butter which is going to be a tablespoon of McCormick Grill Mates Mesquite Seasoning and then about 2 tablespoons of finely chopped cilantro.
And that goes together with about a 1/2 a cube of butter.
Make sure it’s softened butter.
You’re going to really upset otherwise.
Take our mesquite seasoning and our cilantro and we’re just going to very simply mix that together.
It’s just the simple compound butter that we’re going to brush on our grilled corn.
Now I have some, and I hope I pronounce this right, Cotija cheese which is going to be crumbled and sprinkled on the corn.
I’ve got about a 1/2 a cup here.
Chicken is done.
Corn is done.
Let’s get some of our butter on there.
Oh yeah.
So there you have it.
We have Mexican Style Beer Butt Chicken and then we have our Mesquite Cilantro Butter Grilled Corn.
And you can see it’s just a few ingredients, went really quick, really easy to put together.
If you could smell this, you would just die over it right now.
Let’s see how we did.
And try not to knock this off of the base.
And that is just beautiful chicken.
Check this out.
Look at all those juices just coming out of that.
That is incredible.
I have to set it down and properly carve into it, but give this a try.
Simple ingredients, tons of flavor, really, really good.
I knew you’re going to like it.
And I will see you when I see you.
Flyswatter, that’s my little buddy right there.
Say hi.
Boy:
Hi.
Presenter:
And bye.
We’ll see you.
Boy:
Bye.
