Pats Beer Can Grilled Chicken Recipes

Steps:

• FOR THE CHICKEN RUB:.
• In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months.
• FOR THE CHICKEN:.
• Preheat your grill to medium-high heat.
• Rub the chicken and its cavity down with the vegetable oil. Season the chicken with rub mixture, remember to season the cavity. Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover. Cook the chicken in the center of the hot grill and cover. Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165°F Once cooked, cover loosely with foil and let rest for 10 minutes before carving.

Steps:

• Preheat a grill to 250 degrees F.
• Remove giblets from inside of chicken. Rub chicken with your favorite barbecue rub, paprika, and pepper.
• Open beer and dispense 1/4 of can, so the can is 3/4 full. Hold chicken so that the cavity is at the bottom. Place chicken over beer can so that the cavity covers the can.
• Stand chicken upright in the center of grill. Cook for 3 hours, until skin is golden brown.
• Glaze with favorite barbecue sauce 15 minutes prior to removing from grill.
• Remove from grill. Cut and serve.

Steps:

• Prepare a kettle grill with charcoal off to one side for indirect grilling and add the soaked apple wood or mesquite wood chips over the coals. Remove the neck and giblets and pat the chicken dry with paper towels. Brush chicken all over with oil and sprinkle with salt and pepper and 3 tablespoons dry rub. Set aside.
• Open the beer can, pour out about 1/2 cup of the beer into a cup and drink it (or pour it over the wood chips). Make an extra hole in the top of the can with a church-key can opener. Add the remaining 1 tablespoon dry rub to the beer can (it might fizz up a little bit at the top, but don't worry, that is normal), the garlic and rosemary.
• Hold the chicken above the can of beer and slide the chicken over the can. Fold the wings back behind the chicken. Make sure the legs are in front of the can, supporting the chicken. Place the chicken inside a disposable pan.
• Place the pan on the grates of the grill on the opposite side of the charcoals, put lid on and cook the chicken until golden brown and the internal temperature registers 160 degrees F in the breast area and 175 degrees F in the thigh area on an instant-read thermometer, 1 to 1 1/2 hours. Remove from the grill (be careful not to spill the contents of the beer can as it will be very hot) and let rest for 10 minutes before carving.
• Use a pair of locking tongs and grab the bottom of the beer can to remove from the chicken cavity. Place on a platter or cutting board to rest and cool. Carve and serve.

Steps:

• Remove giblets from chicken; discard.
• Rinse chicken inside and out; pat dry.
• Cut off and discard excess skin and fat around body cavity.
• In a small bowl, mix olive oil, garlic, thyme, salt, pepper.
• With your fingers, gently loosen skin over breast, being careful not to tear skin.
• Gently rub thyme mixture evenly over breast meat beneath skin.
• Prepare barbecue grill and preheat for indirect-heat cooking.
• Rinse can (12-ounce soda or beer can) and shake dry.
• Pour wine into can, then carefully lower chicken over can until can is inside body cavity; Gently pull legs forward so chicken stands upright on can.
• Carefully set chicken and can, in this upright position, on center of grill (not over direct heat); cover charcoal grill and open vents; close lid on gas grill.
• Cook until and instant-read meat thermometer inserted through thickest part of breast to bone reaches 160*, about 1 hour.
• Using oven mitts, carefully remove chicken with can from grill, keeping it upright.
• Let chicken stand on can for 15 minutes, then, holding a towel around the can to steady it and protect your hands, with a large carving fork, carefully remove chicken from can to a carving platter or carving board.
• Carve chicken and serve, adding salt and pepper to taste.