Lawrys Beer Can Chicken Recipes

Steps:

• Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
• Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
• Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

Steps:

• Prepare grill for indirect medium heat (350°F to 375°F). Preheat grill by turning all burners to medium. Turn off burner(s) on one side of grill. Mix seasoned salt, sugar, garlic powder and pepper in small bowl. Rub chicken with oil. Rub cavity with 1 tablespoon of the seasoning mixture. Sprinkle remaining seasoning mixture under skin and over surface of chicken. Remove (Drink)about 1/4 cup beer and poke 2 holes in top of can. Hold chicken upright (legs pointing down) and insert opened beer can into cavity. Stand chicken in upright position on unlit side of grill. Position legs to best support chicken (similar to a tripod). Close lid. Grill chicken 1 1/2 hours or until cooked through (internal temperature reaches 165°F in the thigh). Remove chicken from can before serving.

Steps:

• PREHEAT oven to 400 degrees F. - rack on bottom.
• REMOVE any innards or other items from inside of the chicken.
• RINSE the chicken inside and out in cold, running water.
• OPTIONAL: seal neck of chicken with skewer (shown) for gravy, seal neck, for moister chicken, leave open.
• RUB the chicken, inside and out with Memphis rub or your choice of spices.
• OPEN a standard can (14 oz) of your favorite beer, punch a few extra holes, and pour out about 1/4 of the beer.
• ADD 2 TBSP rub or spice to beer can.
• PLACE beer can on oven proof pan or dish (this allows the chicken to cook indirectly and catches the juices if you want to make gravy.
• ARRANGE chicken on beer can, allow the two legs to form two sides of tripod so chicken is stable (picture).
• WHEN oven is ready (400 degrees), place chicken on pan or plate on bottom rack. Some cooks 'tent' the bird with foil for the first hour or so to prevent over-browning.
• REDUCE oven to 350 degrees after 1/2 hour. BEST when chicken cooks 1 1/2 - 2 hours - check visually after about 1/2 hour and rotate the chicken in a half circle to cook evenly, should brown slowly and evenly.
• WHEN chicken is ready, using tongs and oven glove if necessary to separate chicken and beer can, carefully remove to separate platter. Allow to stand for 10 minutes.
• REMOVE pan or dish, and pour in any remaining beer, stirring, if make a sauce.
• CUT up chicken and serve. Serve gravy in separate dish.

Steps:

• Spray a large non-stick skillet with non-stick cooking spray.
• Lightly sprinkle both sides of the chicken with the seasoned salt and the paprika.
• Cook over medium heat about 2 minutes on each side.
• Lower the heat to low, cover the skillet, and continue cooking 15 minutes longer, turning the chicken over every 5 minutes.
• Continue cooking until the chicken is no longer pink in the center. You may want to check thinner pieces of chicken after 10 minutes as they will cook faster.

Steps:

• In 12-inch skillet, heat Olive Oil over medium-high heat and brown chicken. Remove chicken and set aside; drain, if desired.
• In same skillet, bring tomatoes, water, wine and Lawry's® Original Spaghetti Sauce Spices & Seasonings to a boil over high heat; stir well scraping up brown bits from bottom of pan. Return chicken to skillet. Bring to a boil. Reduce heat to low and simmer covered 25 minutes or until chicken is thoroughly cooked. Serve over pasta and garnish, if desired, with chopped fresh parsley.