Spicy Beer Can Chicken Recipes

Steps:

• Heat a gas or charcoal grill with a lid big enough to accommodate the bird. Put a drip pan below the grates.
• Mix the ingredients for the Spice Rub until they are well blended. (This will keep, covered, in the refrigerator for 1 week.) Rub it all over the chicken, inside and out.
• Open the beer and take a big swig or just pour out a couple of ounces. Sit the chicken on the beer can so the legs are at the bottom and the wings are at the top. Stand the beer can on the grates over the drip pan. Put the cover on and cook over indirect heat until the juices run clear, about 1 hour. (If using charcoal, push the coals to 1 side so the chicken is not over direct heat.)
• Note: This chicken can also be cooked in a 350 degrees F oven. Just stand the beer can in a shallow roasting pan and cook about 1 hour or until juices run clear.

Steps:

• Stir brown sugar, dry mustard, granulated onion, paprika, kosher salt, garlic powder, coriander, cumin, black pepper, and cayenne pepper together in a bowl.

Steps:

• Soak the wood chips in water for at least 2 hours.
• When ready to grill, preheat 1 of the burners to 350 degrees F.
• Make sure the chicken is clean and innards are removed; pat dry with a paper towel and set aside. In a small mixing bowl, add paprika, brown sugar, kosher salt, cayenne pepper, onion powder, garlic salt, chili powder and mix well. Take the chicken and separate the skin from the breast taking care not to tear or remove skin. Apply the spice rub directly to the chicken breast, under the skin. Apply rub to the entire chicken, inside and out, reserving at least 2 tablespoons. Punch 2 holes at the top of the can, with a manual hand-held can opener. In a new bowl, mix butter and remaining spice rub. Add this mixture to the half-full can of beer. Place chicken over beer can and insert into the cavity of the chicken, keeping beer can standing up.
• Place the wood chips in a foil smoker pouch over the active burner on the grill and set the chicken, on a pie plate, over the in-active burner. Close the lid. Rotate the chicken every 20 minutes. 5 minutes before cooking is complete, drizzle the honey over the chicken. The chicken should take about 1 hour and 20 minutes to cook, or until an instant-read thermometer registers 155 degrees F. Slice and serve.

Steps:

• Heat gas or charcoal grill for indirect cooking as directed by manufacturer (see Cook's Note). Remove and discard neck and giblets from chicken cavity. Rinse chicken with cold water; pat dry with paper towels.
• In small bowl, combine all remaining ingredients except beer; mix well. Rub mixture on inside and over outside of chicken, using all of mixture.
• Open beer can; with can opener, make several other openings in top. Measure out 2/3 cup beer; discard or reserve for another use. Spray outside of half-full can of beer with nonstick cooking spray; place in ungreased shallow roasting pan. Carefully place chicken cavity over can, pushing until chicken balances in pan.
• When grill is heated, using tongs and pancake turner, remove chicken and can from pan; place on grill directly over drip pan, making sure chicken is balanced. Cover grill; cook 1 1/4 to 1 1/2 hours or until chicken juices run clear and thermometer inserted in thickest part of thigh registers 180°F.
• With thick hot pads and tongs, carefully remove chicken and can from grill; place in clean baking pan or on serving platter. Twist can to remove from chicken; discard can. Let chicken stand 5 minutes before carving.