Dining in tonight? Food, friends and Heineken Light are the perfect summertime ingredients… But you might need a few more items to create these tasty summer recipes. Find Heineken Light and all the goods to create your own backyard steak night at these area grocers: Randalls, CVS Pharmacy, Specs Wine Spirits & Finer Foods, Fiesta Mart, Whole Foods Market, Kroger, Walmart Supercenter, Premier Fine Wine and Spirits, or HEB.
Smoked BBQ Spatchcock Chicken
Spatchcocking a chicken, or cutting out the backbone so it lies flat on the grill, means it cooks in less than an hour. A beer and ketchup basting sauce ensures succulent, juicy results.
Prep Time: 15 minutes
Total Time: 1 hour 15 minutes
Serves: 4 to 6
1/2 cup ketchup
1/4 cup Heineken ® Light
2 tbsp packed brown sugar
1 tbsp chopped chipotle chiles in adobo sauce
1 tbsp honey Dijon mustard
1 tsp apple cider vinegar
1 whole chicken (about 2-1/2 lb)
1/2 tsp each salt and pepper
Whisk together ketchup, beer, brown sugar, chipotle, mustard and vinegar.
Using kitchen shears, cut chicken down each side of backbone; remove backbone. Turn chicken breast side up; press firmly on breastbone to flatten. Sprinkle with salt and pepper.
Prepare grill for indirect heat. Set foil drip pan on one burner of barbecue; preheat remaining burner to medium heat. Place chicken,
breast side down, on greased grate over drip pan. Close lid and grill for 20 minutes or until charred. Turn over; grill, basting with ketchup mixture, for about 30 minutes or until internal temperature reaches 165°F. Discard any remaining ketchup mixture. Tent chicken with foil; let stand for 5 minutes before serving.
Hawaiian Glazed Ribs
Barbecued ribs are always a big hit – so fire up the grill and enjoy these with an ice cold Heineken® Lager any time you like.
Prep Time: 15 minutes
Total Time: 2 hours
Serves: 8 to 10
2 cups brown sugar
1 1/2 cups soy sauce
2 tbsp sesame oil
5 cloves garlic, minced
1 tbsp minced fresh gingerroot
1 tsp hot pepper flakes
4 racks baby back pork ribs (each about 2 lb)
Whisk together brown sugar, soy sauce, sesame oil, garlic, ginger and hot pepper flakes. Pour over ribs, turning to coat. Refrigerate for 8 hours or overnight.
Prepare grill for indirect heat. Set foil drip pan on 1 burner of barbecue; preheat remaining burner to medium. Place ribs on greased grill over drip pan, reserving marinade. Close lid and grill for 1 hour, keeping temperature between 250°F and 300°F.
Meanwhile, boil marinade for 10 minutes or until slightly thickened. Turns ribs over; grill, basting occasionally with marinade, for about 30 minutes or until tender and meat is pulling away from the bone. Discard any remaining marinade.