Best 7 Root Beer Glazed Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delectable symphony of flavors with our exclusive root beer glazed chicken recipe. This culinary masterpiece elevates the classic American comfort food to new heights, transforming ordinary chicken into an extraordinary delicacy. The tantalizing glaze, crafted from the perfect balance of sweet, tangy, and smoky notes, seeps into every nook and cranny of the succulent chicken, creating a symphony of flavors that will transport your taste buds to a realm of pure bliss. The result is a dish that is both visually stunning and gastronomically captivating, leaving you craving for more with every bite. So prepare to embark on a culinary adventure and discover the magic that awaits when you combine the unexpected flavors of root beer and chicken.

Let's cook with our recipes!

ROOT BEER GLAZED CHICKEN



Root Beer Glazed Chicken image

My husband made some tweaks from the original recipe to suit our tastes and it was fabulous. Our 18 month-old son even loves this chicken recipe! It's the perfect way for me to get out of cooking for a night. -Stacy Kolojay, Streator, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

4 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons canola oil
1 cup root beer
1/2 cup packed brown sugar
1/4 cup ketchup
4 teaspoons Dijon mustard
2 teaspoons grated lemon zest

Steps:

  • Flatten chicken breasts slightly. In a large skillet, cook chicken in oil for 4-6 minutes on each side or until a thermometer reads 170°. Remove and keep warm., Stir the root beer, brown sugar, ketchup, mustard and lemon zest into the skillet. Bring to a boil. Cook and stir for 6-8 minutes or until thickened. Return chicken to skillet; heat through.

Nutrition Facts :

ROOT BEER GLAZED HAM



Root Beer Glazed Ham image

For a unique spin on the traditional glazed ham recipe, try this southern specialty where the secret ingredient is root beer! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 2h45m

Yield 15 servings.

Number Of Ingredients 9

1 bone-in fully cooked spiral-sliced ham (7 to 9 pounds)
3 cups root beer
3/4 cup packed brown sugar
1/2 cup ketchup
1/4 cup white wine vinegar
3 tablespoons steak sauce
1 tablespoon Dijon mustard
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground cloves

Steps:

  • Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Bake at 325° for 2 hours., In a large saucepan, combine the remaining ingredients. Bring to a boil; cook until liquid is reduced by half, about 30 minutes., Brush ham with some of the glaze; bake 30-60 minutes longer or until a thermometer reads 140°, brushing occasionally with remaining glaze.

Nutrition Facts : Calories 338 calories, Fat 5g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 2097mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 0 fiber), Protein 38g protein.

TANGY ROOT BEER CAN CHICKEN



Tangy Root Beer Can Chicken image

Sub out the beer bottle for a root beer can in this kid-friendly take on the clever chicken cooking technique. The complicated flavors of root beer (from the iconic sassafrass base to hints of molasses, licorice and clove) combine well with vinegar and Dijon mustard to render the chicken tangy, sweet and incredibly juicy.

Provided by Leah Brickley

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 9

2 teaspoons soy sauce
3 thick slices ginger
Kosher salt and freshly ground black pepper
1 tablespoon fresh lemon juice
One 3- to 4-pound chicken, giblets removed
Two 12-ounce cans root beer
2 tablespoons white wine vinegar
2 tablespoons molasses
2 tablespoons Dijon mustard

Steps:

  • Combine 1 can of the root beer, the vinegar, molasses, mustard, soy sauce, ginger slices, 1/4 teaspoon salt, and a few grinds of pepper in a small saucepan. Bring to a simmer over medium heat; adjust the heat and simmer until the mixture is syrupy and coats the back of a spoon, 15 to 20 minutes. Remove the ginger and whisk in the lemon juice. Let cool to room temperature. (The glaze can be made a day ahead.)
  • Preheat the grill. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter full of lit and ashed over charcoal brickets to one side of the grill. Set up a drip pan on the other side to avoid flare-ups.
  • Meanwhile, pat the chicken dry inside and out with paper towels, then season inside and out with salt and pepper.
  • Pour out about a 1/4 cup of the root beer from the second can. Place the large opening of the chicken right over the can (the can should be well inside the cavity of the bird), making sure that the legs are positioned straight out. Tuck the wings behind the back of the chicken. Carefully place the chicken over the indirect-heat spot on the grill, balancing it on its two legs and the root beer can like a tripod. Cover the grill and cook until the chicken is golden and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F., 45 to 50 minutes with the grill heat maintained at around 350 degrees F. Uncover the grill and brush the chicken all over with about one-third of the root beer glaze. Cover and continue to cook until the chicken is nicely browned and registers 170 degrees F. at the thickest part of the thigh, 10 to 15 minutes more.
  • Carefully remove the chicken from the grill with the can still inside. Let chicken rest for about 15 minutes. With the chicken still on the can, use a pair of kitchen shears to cut down either side of the backbone and remove. Remove the chicken from the can and carve as desired. Serve with the remaining root beer glaze on the side.
  • Oven method: Position an oven rack in the bottom third of the oven and preheat to 450 degrees F. Put the chicken-on-a-can on a baking sheet, balancing on its two legs and the can like a tripod, and transfer to the oven. Turn the temperature down to 375 degrees F. Roast until the chicken is golden and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F., 45 to 50 minutes. Brush the chicken all over with about one-third of the root beer glaze. Continue to roast until the chicken is nicely browned and registers 170 degrees F. at the thickest part of the thigh, 10 to 15 minutes more.
  • Carefully remove the chicken from the oven with the can still inside. Let chicken rest for about 15 minutes. With the chicken still on the can, use a pair of kitchen shears to cut down either side of the backbone and remove. Remove the chicken from the can and carve as desired. Serve with the remaining root beer glaze on the side.

SUNNY'S ROOT BEER BBQ WINGS



Sunny's Root Beer BBQ Wings image

Provided by Sunny Anderson

Categories     appetizer

Time 1h30m

Yield 12 wings

Number Of Ingredients 15

2 cups root beer
2/3 cup ketchup
1/2 cup packed light brown sugar
2 tablespoons fresh lime juice
2 cloves garlic, grated on a rasp (not minced)
One 2-inch piece fresh ginger, cut into 1/4-inch discs
1 ghost pepper or habanero pepper, pierced with the tip of a knife
1 1/2 cups all-purpose flour
1/2 cup cornstarch
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
12 chicken wings, tips intact and not trimmed
Peanut or vegetable oil, to fry
2 lime wedges, for garnish
2 to 3 tablespoons black sesame seeds, for garnish

Steps:

  • For the glaze: In a pot on medium-high heat, add the root beer, ketchup, sugar, lime juice, garlic and ginger. Whisk together until the mixture begins to boil and the ketchup and sugar are dissolved into the root beer. Lower to a simmer and when it begins to reduce in volume and thicken, turn off the heat and add the pepper. Allow to steep in the residual heat for 10 minutes, then discard the pepper and stir the glaze.
  • For the wings: In a large paper bag, add the flour, cornstarch, a nice pinch of salt and a few grinds of black pepper. Crimp it shut and gently toss it to mix the contents. In batches, add a few wings and toss them from side to side to fully coat. Remove to a wire rack and allow to rest until the flour soaks into the skin, about 15 minutes. Repeat the process for 2 dry coats. After the second resting period, the wings are ready to fry.
  • In a deep fryer or deep heavy pot, add enough oil to fill to about 4 inches. Heat the oil until a deep-fry thermometer registers 350 degrees F. Add the wings in batches to keep the temperature and fry each batch 12 minutes. Remove the wings to a paper towel-lined plate and sprinkle immediately with a pinch of salt.
  • In batches, add a bit of the glaze to a large bowl and a few wings, then toss them to coat. Remove the wings to a platter, top with a spritz of lime and a sprinkle of sesame seeds and serve.

ROOT BEER CHICKEN



Root Beer Chicken image

Make and share this Root Beer Chicken recipe from Food.com.

Provided by looneytunesfan

Categories     Chicken Breast

Time 1h45m

Yield 3-4 serving(s)

Number Of Ingredients 11

1 (3 lb) chicken, cut into 8 pieces
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup root beer
1 cup ketchup
1/4 cup fresh lemon juice
3 tablespoons Worcestershire sauce
3 tablespoons light brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Steps:

  • Preheat the oven to 350°F Coat a 9" x 13" baking dish with nonstick cooking spray.
  • Place the chicken pieces in the baking dish. Season with the salt and pepper. Bake for 45 to 50 minutes, or until no pink remains in the chicken and the juices run clear.
  • In a medium saucepan, combine the remaining ingredients; mix well and bring to a boil over medium heat, stirring occasionally. Reduce the heat to medium-low and simmer for 20 minutes until reduced by half.
  • Preheat the grill to medium heat. Coat the chicken with the sauce and grill for 5 minutes per side, basting frequently with the remaining sauce. Serve with the remaining sauce for dipping.

Nutrition Facts : Calories 1161.2, Fat 68.6, SaturatedFat 19.6, Cholesterol 340.2, Sodium 1584.6, Carbohydrate 48.1, Fiber 0.5, Sugar 42.6, Protein 86

ROOT BEER-GLAZED CHICKEN WINGS



Root Beer-Glazed Chicken Wings image

Add root beer to chicken wings and what do you get? An unforgettable new game day recipe favorite!

Provided by My Food and Family

Categories     Home

Time 30m

Yield 12 servings

Number Of Ingredients 8

1/2 tsp. butter
2 tsp. chopped shallots
1/2 tsp. minced garlic
2 Tbsp. root beer
1/4 cup KRAFT Original Barbecue Sauce
1/2 tsp. ancho chile pepper powder
1 qt. (4 cups) oil
2 lb. chicken wings, split at joints, tips removed

Steps:

  • Melt butter in small saucepan on medium heat. Add shallots and garlic; cook and stir 1 to 2 min. or until shallots are crisp-tender.
  • Stir in root beer. Return to boil; simmer until reduced by half. Stir in barbecue sauce and chile powder. Remove from heat.
  • Heat oil in large skillet on medium heat. Add wings, in batches; cook 8 to 10 min. or until done, turning after 5 min. Drain on paper towels.
  • Place wings in large bowl. Add barbecue sauce mixture; toss to evenly coat wings.

Nutrition Facts : Calories 160, Fat 12 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 9 g

EASY ROOT BEER GLAZE



Easy Root Beer Glaze image

This is wonderful on ham! Use as a side sauce at the table for guest to flavor to their taste! I found this recipe in our local newspaper in 2005

Provided by KGCOOK

Categories     Sauces

Time 35m

Yield 1 1/3 cups glaze

Number Of Ingredients 4

1 cup root beer (room temperature)
1/2 cup brown sugar, packed
1/4 cup ketchup
1 tablespoon Dijon mustard

Steps:

  • In medium saucepan, whisk together ingredients.
  • Bring to boil and reduce heat to medium.
  • Cook uncovered until mixture reduces in half (about 15 to 20 minutes) stirring occasionally.
  • Brush half of sauce on ham prior to baking.
  • Brush remaining sauce over ham just as it comes out of the oven.
  • For a lighter flavor, only brush ham with 1/4 of the glaze before going into the oven and 1/4 of the glaze coming out.
  • Offer the rest of the glaze to guests at the table to flavor their own ham to their liking!

Tips:

  • For a deeper flavor, marinate the chicken in the root beer glaze for at least 30 minutes before cooking.
  • If you don't have brown sugar, you can substitute granulated sugar or honey.
  • To make the glaze thicker, simmer it over low heat for a few minutes until it reduces.
  • Serve the chicken with your favorite sides, such as mashed potatoes, roasted vegetables, or rice.

Conclusion:

Root beer glazed chicken is a delicious and easy-to-make dish that is perfect for any occasion. The combination of sweet and savory flavors is sure to please everyone at the table. So next time you're looking for a new chicken recipe, give this one a try. You won't be disappointed!

Related Topics