Dutch Oven Root Beer Chicken

Dutch Oven Root Beer Chicken

Supplies:

*12 inch (6 or 8 quart) Cast Iron Dutch Oven

*Meat Thermometer

*Briquets, for cooking outside in a fire pit

Root Beer Chicken

*2 (2.5 pound) bags Frozen Chicken Tenders

*2 Bottles IBC Root Beer

*3 tablespoons Dried Minced Onions

*2 tablespoons Dried Minced Garlic

*1 teaspoon Sea Salt

*1 teaspoon Freshly Ground Black Pepper

*2 gallon sized Ziploc Bags or 1 (2) gallon sized , for marinating chicken tenders

Marinate Chicken with the above ingredients by splitting ingredients in half for each gallon bag or use a 2 gallon sized Ziploc bag. Marinate in the fridge for 2-4 hours (for best flavor) or just place all ingredients in the Dutch oven and cook as follows.

Cooking Choice 1

Place frozen chicken tenders in cast iron Dutch Oven cook in the oven at 350*F for 1-1 and 1/2 hours or until no longer pink inside chicken tenders or internal temperature 165* F.

Cooking Choice 2

Place frozen chicken tenders in cast iron Dutch Oven (with lid that can hold hot Briquets/coals and a pot/dutch oven with legs) then place 12-14 hot coals on top of the lid and add 15-20 under dutch oven for 1 hour or until no longer pink inside chicken tenders or internal temperature 165* F. Add more coals if longer cooking time is needed.

Note: I like to check on them after 30 minutes of cooking, then check in another 15-30 minutes as needed until done.

Drain the liquid from the chicken and discard all but 1/2 cup and save in case it is needed. After chicken is cooked add the following homemade root beer barbecue sauce to chicken and add the reserved sauce if needed for desired thickness.

Root Beer Barbecue Sauce

Sauce ingredients:

*1 cup Ketchup

*1 cup A W Root Beer

*1/4 cup Worcestershire Sauce

*1/4 cup Brown Sugar

*1/4 teaspoon Crushed Red Pepper Flakes

*2 tablespoons Dried Minced Onions

*1 tablespoon Dried Minced Garlic

*Pinch of Sea Salt

*1/4 teaspoon Freshly Ground Black Pepper

Cornstarch Slurry:

*1 tablespoon Cornstarch

*2 tablespoons cold water, mix together with the cornstarch and add to thicken sauce if desired.

Combine the above sauce ingredients in a sauce pan on medium low-heat and stir until mixture thickens, about 8 minutes stirring constantly, and add cornstarch slurry for a thickening if desired, simmering 1-2 more minutes.

Pour sauce over cooked drained Chicken. Serve and enjoy!

For more information on Dutch oven cooking check Utah State Extension Dutch Oven Cooking
Dutch Oven Root Beer Chicken