Rickards Dark Beer Recipes
Rickards Red Beer Recipes
Rickards White Beer Recipes
  • Lemon Chicken
    • 4 chicken breast halves, skinned and boned
    • Juice of one lemon
    • 2 oz Rickard’s White (to taste)
    • 1 clove garlic
    • 1 tsp olive oil
    • ½ tsp of dried oregano
    • Pinch of cayenne pepper
    Serves Four ● 3 minutes prep ● 15 minutes cook time
    Combine all the ingredients; let them mingle for a while in a glass dish or heavy-duty re-sealable bag. Take chicken breast halves and place in bag. Let marinade at room temperature for 20 minutes. Preheat barbecue on HIGH. Place chicken on the grill, reduce heat to MEDIUM, and cook for 12 minutes, turning once halfway through cooking.
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    Lemon Chicken

    INGREDIENTS
    4 chicken breast halves, skinned and boned
    Juice of one lemon
    2 oz Rickard’s White (to taste)
    1 clove garlic
    1 tsp olive oil
    ½ tsp of dried oregano
    Pinch of cayenne pepper

    THE MOVES
    Combine all the ingredients; let them mingle for a while in a glass dish or heavy-duty re-sealable bag. Take chicken breast halves and place in bag. Let marinade at room temperature for 20 minutes. Preheat barbecue on HIGH. Place chicken on the grill, reduce heat to MEDIUM, and cook for 12 minutes, turning once halfway through cooking.
    INGREDIENTS
    THE MOVES
  • Rickard’s White Beer Can Chicken
    • 1 whole 4 lb chicken
    • 3 tbsp of your favorite dry spice rub
    • 1 can Rickard’s White
    • Salt and pepper
    • 2 tbsp vegetable oil
    Serves Four ● 5 minutes prep ● 90 minutes cook time
    Remove neck and giblets. Discard. Rinse chicken inside and out; pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside. Preheat barbecue on high. Open your Rickard’s White and pour off (into your Rickard’s pint glass) half of the beer. Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird ‘cavity’ over the beer can. Turn one side of the burner completely off and the other side to medium. Place the bird-on-a-can on the side that is turned off to use the indirect cooking method. Next is a balancing act - place the bird on its two legs and the can like a tripod. Make sure it is well balanced before closing the lid. Cook the bird over medium indirect heat for approximately 1 1/4 hours or until the internal temperature reaches 170 degrees F (77 degrees C) in the breast area and 180 degrees F (83 degrees C) in the thickest part of the thigh. Carefully remove from grill using oven mitts. Let rest for 10 minutes before removing can. Be careful not to spill, contents will be hot. Carve chicken and serve immediately.
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    Rickard's White Beer Can Chicken

    INGREDIENTS
    1 whole 4 lb chicken
    3 tbsp of your favorite dry spice rub.
    1 can Rickard’s White
    Salt and pepper
    2 tbsp vegetable oil

    THE MOVES
    Remove neck and giblets. Discard. Rinse chicken inside and out; pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.

    Preheat barbecue on high. Open your Rickard’s White and pour off (into your Rickard’s pint glass) half of the beer. Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird ‘cavity’ over the beer can.

    Turn one side of the burner completely off and the other side to medium. Place the bird-on-a-can on the side that is turned off to use the indirect cooking method. Next is a balancing act - place the bird on its two legs and the can like a tripod. Make sure it is well balanced before closing the lid.

    Cook the bird over medium indirect heat for approximately 1 1/4 hours or until the internal temperature reaches 170 degrees F (77 degrees C) in the breast area and 180 degrees F (83 degrees C) in the thickest part of the thigh.

    Carefully remove from grill using oven mitts. Let rest for 10 minutes before removing can. Be careful not to spill, contents will be hot. Carve chicken and serve immediately.

    INGREDIENTS
    THE MOVES
  • White Halibut
    • 2 cloves garlic, minced
    • 4 8oz halibut fillets
    • 2 tbsp melted butter
    • 2 tbsp lemon juice and 1 tsp zest
    • ½ Bottle Rickard’s White
    • 2 tsp salt
    • 2 tsp pepper
    • 1 ½ tsp sugar
    • 1 tsp ground chili peppers
    Serves Four ● 5 minutes prep ● 10 minutes cook time
    Rinse and pat dry the fish. Evenly sprinkle the rub over the fish and pat it in well. Refrigerate at least 30 minutes. Preheat grill on medium then adjust heat to medium-low. Combine Rickard’s White with all other ingredients and the butter and baste the fish as it cooks. Lightly oil the cooking grids and place the fish on the barbecue, skin side down. Drizzle with half the butter mixture, close the lid, and grill about 5 minutes. Using a spatula, gently lift the fish off of the skin. Discard the skin using tongs, and flip the fish. Drizzle with the remaining butter mixture and grill another 5 minutes, or until the fish flakes. Serve immediately.
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    White Halibut

    INGREDIENTS
    2 cloves garlic, minced
    4 8oz halibut fillets
    2 tbsp melted butter
    2 tbsp lemon juice and 1 tsp zest
    ½ Bottle Rickard’s White
    2 tsp salt
    2 tsp pepper
    1 ½ tsp sugar
    1 tsp ground chili peppers

    THE MOVES
    Rinse and pat dry the fish. Evenly sprinkle the rub over the fish and pat it in well. Refrigerate at least 30 minutes. Preheat grill on medium then adjust heat to medium-low. Combine Rickard’s White with all other ingredients and the butter and baste the fish as it cooks. Lightly oil the cooking grids and place the fish on the barbecue, skin side down. Drizzle with half the butter mixture, close the lid, and grill about 5 minutes. Using a spatula, gently lift the fish off of the skin. Discard the skin using tongs, and flip the fish. Drizzle with the remaining butter mixture and grill another 5 minutes, or until the fish flakes. Serve immediately.
    INGREDIENTS
    THE MOVES
  • White Jalapeño Marinade
    • ½ cup jalapeño jelly
    • 1/3 cup onion, finely chopped
    • ½ cup lime juice & 2 tbsp lime zest
    • 2 cloves garlic, minced
    • 2 oz Rickard’s White
    • ¼ cup olive oil
    • ½ tsp ground cumin
    • Salt and pepper
    Serves Ten ● 5 minutes prep ● cook time varies
    Careful boys, due to the intense flavour, only a short marinating time is necessary. Marinate meat for one hour before grilling. Dissolve the jalapeño jelly in a small saucepan. Remove from heat. Combine the jelly, Rickard’s White, grated lime zest, lime juice, garlic, onion, and cumin in a blender. Once blended, drizzle in olive oil. Makes enough for 10 servings of chicken, pork or steak.
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    White Jalapeño Marinade

    INGREDIENTS
    ½ cup jalapeño jelly
    1/3 cup onion, finely chopped
    ½ cup lime juice & 2 tbsp lime zest
    2 cloves garlic, minced
    2 oz Rickard’s White
    ¼ cup olive oil
    ½ tsp ground cumin
    Salt and pepper

    THE MOVES
    Careful boys, due to the intense flavour, only a short marinating time is necessary. Marinate meat for one hour before grilling. Dissolve the jalapeño jelly in a small saucepan. Remove from heat. Combine the jelly, Rickard’s White, grated lime zest, lime juice, garlic, onion, and cumin in a blender. Once blended, drizzle in olive oil. Makes enough for 10 servings of chicken, pork or steak.
    INGREDIENTS
    THE MOVES
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