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It’s July, the sun is shining, and the city is gorgeous- I’ve been grilling and chilling at home with beer, meat, and the Bedfellow. What more could I want? I’m still on an all-meat diet, so I’ve been using protein and minimal carbs to create recipes that are flavorful and clever with little prep and unique flavors, thanks to the House of BBQ at Price Chopper.Recently, the Bedfellow and I were craving turkey in July, but without Thanksgiving flavors, we were at a loss. Solution? Chicken drumsticks, braised for hours and made into succulent, fall-off-the-bone citrus and beer-braised chicken, with a moist inside, with meat that can be eaten right off the bone or cuddled inside delicious corn tortillas with fresh cilantro, jalapeno, onion, and orange aioli. The secret is in the beer- I used Leinenkugel’s Summer Shandy, available at Price Chopper. It’s a versatile, seasonal brew with an array of flavors right out of a craft brewery.What’s a shandy? It’s like an Arnold Palmer for adults- switch the tea out for beer and you have a shandy, made with beer and lemonade. Simple, yet ridiculously satisfying. Not only is it great to drink, it’s great to cook with, especially when you add jalapenos and lemons to the mix. We slow-cooked our drumsticks in shandy with plenty of spices and seasonings, and shredded them to top on parmesan crisp nachos with a creamy orange aioli, cilantro, and caramelized onion for a summertime snack.We like to reduce the beer down to a glaze, and toss it with pre-cooked chicken when we’re on the go, or for a more elaborate recipe when we have more time, infuse the chicken with the shandy by simmering the drumsticks in the shandy for hours until they’re tender and moist with flavor- however you cook them, they’re a winning treat!
Shandy-braised citrus chicken drumsticks
Ingredients (serves 4)
8 large chicken legs, skin on
2 bottles of Leinenkugel’s Summer Shandy
1 bundle of fresh cilantro
Salt and pepper to taste
1. In a large stock pot, rinse off the chicken legs, carefully washing under the skin and bone.
2. Place the chicken legs in the pot with the remaining ingredients.
3. Raise heat to high until boiling. Boil for five minutes, then reduce heat to a simmer and simmer for 30-45 minutes or until tender and falling off the bone.
4. Remove chicken legs and strain braising liquid. Heat on high until reduced by 3/4 and thick.
5. Pour shandy glaze over chicken legs and shred, serve with corn tortillas and aioli.
Creamy orange aioli
1/4 cup of orange juice
1/2 cup of mayonnaise
Salt and pepper to taste
Hot sauce to taste
1 tablespoon of key lime juice
1. Mix all ingredients together and whisk briskly until thick.
2. Let cool and marry in fridge for 30-45 minutes.
3. Serve with chicken.Have you tried the new limited edition Leinenkugel’s Summer Shandy yet? If not, get it here. As an alternative to chicken, I also like to use certified Angus beef in my tacos- it’s high-quality, delicious, and so versatile to season and use in almost any recipe. With a little Mexican spice blend and a few cans of Miller Lite, I can easily transform a cut of top round into shredded beef tacos braised with beer, too!
Because of such a great experience that I had purchasing Leinenkugel’s at Price Chopper, and the great drinks, fun times, and killer food shared with friends, I always make sure to get my shandy fix at the People’s Pint, Seymour’s, and Hope & Olive in Greenfield, MA when I visit the Bedfellow. Pair it with a cool Miller Lite- delicious, crisp, and not overpowering for the dish. Tacos not your game? The Price Chopper House of BBQ Pinterest board has a ton of inspiration for your mealtime needs- check their suggestions out!check their suggestions out!