BEER CAN CHICKEN
This is a deliciously moist chicken recipe. It's perfect for a BBQ on a hot summer day!
Provided by Hunter's Mom 2008
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat, about 375 degrees F (190 degrees C). Mix the brown sugar, chili powder, paprika, dry mustard, salt, and ground black pepper in a small bowl. Place the half-full can of beer in the center of a plate.
- Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the can of beer with the legs on the bottom; keep upright. Sprinkle 1 teaspoon of the seasoning mix into the top cavity of the chicken. The beer may foam up when the seasonings fall inside the can. Rub the remaining seasoning mix over the entire surface of the chicken.
- Place the chicken, standing on the can, directly on the preheated grill. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the grill and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Nutrition Facts : Calories 546.2 calories, Carbohydrate 24 g, Cholesterol 145.4 mg, Fat 27.3 g, Fiber 2.7 g, Protein 47.5 g, SaturatedFat 7.3 g, Sodium 478.6 mg, Sugar 18.4 g
THE BEST BEER CAN CHICKEN EVER
Spicy skin and tender roast chicken!
Provided by Laura
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h10m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat grill for medium heat. If using charcoal, push coals to the side of the grilling area for indirect heat.
- Pour stout beer into an empty 12-ounce soda can and drop Thai chilies and garlic cloves into the can. Mix brown sugar, dry mustard, garam masala, kosher salt, black pepper, cayenne pepper, cumin, cinnamon, onion powder, garlic powder, and nutmeg in a bowl.
- Rinse the chicken and coat the skin with the entire batch of spice rub. Place soda can containing beer mixture onto the prepared grill and sit the chicken upright onto the can.
- Grill chicken over indirect heat until juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads at least 165 degrees F (75 degrees C), about 45 minutes. Let chicken rest 10 minutes before serving.
Nutrition Facts : Calories 531.6 calories, Carbohydrate 10 g, Cholesterol 161.9 mg, Fat 29.1 g, Fiber 0.5 g, Protein 51.9 g, SaturatedFat 8 g, Sodium 479.9 mg, Sugar 6.8 g
BEER CAN CHICKEN
Provided by Bobby Flay
Time 1h20m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 291 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 154 milligrams, Sodium 804 milligrams, Carbohydrate 2 grams, Protein 40 grams, Sugar 0 grams
BEER CAN CHICKEN
Make and share this Beer Can Chicken recipe from Food.com.
Provided by opal Fitzgerald
Categories Whole Chicken
Time 2h
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Place wood chips in bowl.
- Pop tabs of each beer can, and make 2 additional holes in each top, using a church-key opener.
- Pour half the beer from each can over the chips.
- Add additional beer or water to cover the chips, soak them for 1 hour and drain.
- Set up grill for indirect grilling.
- Sprinkle 1 teaspoon barbecue rub in neck cavity and 2 teaspoons in main cavity of each chicken.
- Add 1 tablespoon rub to each open, half-full can of beer.
- (Don't worry if it foams up.) Season outside of each bird with 2 tablespoons rub.
- Stand beer cans on work surface. Holding each chicken upright, lower it over can so that can goes into main cavity.
- Pull chicken legs forward to form a sort of tripod.
- The chicken should sit upright over the can.
- Carefully transfer chickens to grill in this same position, placing them in center over drip pan away from heat. If using charcoal, toss half the wood chips on each mound of coals.
- If using gas, place chips in smoker box.Barbecue chickens until nicely browned and cooked through, About 1 1/2 hours, keeping temperature about 350 degrees F.
- (If using charcoal, replenish coals as needed.) The internal temperature of the birds (taken in thickest part of thigh) should be 165°F.
- Carefully transfer birds to platter in same position.
- To carve lift bird off of can, and discard can.
- You can use any seasoning on the birds and other flavorful liquids - not just beer in the can.
- You can use a can of Coke or Sprite. Soda is more interesting than you might imagine. Just be sure you open the can first. Opal Fitzgerald Quinlan, Texas.
Nutrition Facts : Calories 771.5, Fat 53.2, SaturatedFat 15.2, Cholesterol 243.8, Sodium 358, Carbohydrate 5.2, Fiber 0.2, Sugar 0.6, Protein 57.9
BEER CAN CHICKEN
This method of cooking a chicken may look a little undignified, but it is guaranteed to keep the meat really tender and juicy
Provided by Good Food team
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 9
Steps:
- Light a lidded barbecue. Let the flames die down and the coals turn ashen, then mound the coal up on one side. If using a small barbecue, you will have to remove the grills and place a sturdy roasting tin on the floor of the barbecue, next to the coals - this will give you space to close the lid once the chicken is in. If you have a large barbecue, the chicken can sit directly on the grills (or on a tray on the grills, so that it doesn't topple over.)
- To make the rub, mix all the ingredients together with a good grinding of black pepper. Drizzle the chicken with the oil, sprinkle over the rub and massage it into the skin, making sure you get into all the nooks and crannies, even inside the cavity.
- Use a can opener to take off the top of the can of beer. Pour out half the beer (tip into a glass to drink!) and leave the rest in the can, as it will keep the chicken moist while it cooks. Pop the chicken onto the can, legs down, so that it looks like it is sitting upright with the can in its cavity. Stand the chicken and can upright on the barbecue, either in the roasting tin or directly on the grill, on the side with no coals. Close the lid and cook for 1 hr 20 mins until the chicken is browned, the meat tender and the juices run clear. If the juices aren't clear, cook for a further 10 mins, then check again. (To cook in the oven, heat to 200C/180C fan/gas 6. Sit the chicken on a baking tray, place in the bottom of the oven, and follow the same cooking time.)
- Remove the chicken from the barbecue, cover lightly with foil and leave to rest for 20 mins before serving.
Nutrition Facts : Calories 397 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 38 grams protein, Sodium 1.6 milligram of sodium
ULTIMATE BEER BUTT CHICKEN BEER CAN
Make and share this Ultimate Beer Butt Chicken Beer Can recipe from Food.com.
Provided by AZRoxy63
Categories Whole Chicken
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rinse chicken well inside an out.
- Pat bird completely dry with paper towels.
- To make the rub: mix 4 tbsp paprika, 2 tsp salt, 2 tbsp black pepper, 2 tsp cayenne pepper, and 1/4 cup brown sugar in a small bowl and set it aside.
- To make glaze: mix together 1/4 cup brown sugar, 4 tbsp ketchup, 3 tsp frank's red hot sauce, 4 tbsp white vinegar, 4 tbsp beer (save remainder in can and set it aside), and 2 tbsp of the spice rub you just made in a separate bowl; set aside.
- Pour beer can out (or drink it down) until it is just a bit over half way full and then add crushed bay leaves and 1 tsp of rub to the half full can.
- Loosen the skin on the breasts, legs and thighs of your chicken.
- Massage the rub into the meat under the skin and then all over the outside of the bird's skin as well as inside the cavity.
- Place beer can in the "butt" of the bird making the bird stand upright.
- Preheat grill with all burners on high until grill is heated and ready to cook.
- You must cook indirectly; so if you have 2 burners on your grill, turn one off (for 3 burners turn 1 off, for 4 burners turn 2 off, etc.).
- Place the standing bird on the cooler or "off" burner side of the grill with the breasts facing the hot or "on side of it (you grill should remain at about 375 degrees during the entire cooking process).
- Close lid and cook for 30 minutes, then rotate bird so that the opposite side (the back) is not facing the heated side of the grill and then continue cooking with the lid closed for 30 more minutes.
- Rotate bird back to original position with breasts facing the heat and glaze the entire bird thoroughly with the pre-made glaze; continue cooking 30 more minutes until cooked, brown and slightly crisped.
- Transfer chicken carefully off of beer can and onto cutting board.
- Let rest 5-10 minutes and then carve and enjoy!
CLASSIC BEER CAN CHICKEN
Provided by Elizabeth Karmel
Categories Beer Chicken Backyard BBQ Dinner Lunch Spice Summer Tailgating Grill Grill/Barbecue
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Grilling Method: Indirect/Medium Heat
- Remove neck and giblets and pat dry chicken with paper towels. Brush chicken all over with oil and season with 2 tablespoons dry rub or simply with salt and pepper. Set aside.
- Open beer can, pour out about 1/4 cup of the beer, and make an extra hole in top of the can with church-key can opener. Sprinkle the remaining tablespoon of the dry rub inside beer can (it might fizz up a little bit at the top, but don't worry, that is normal).
- Hold chicken above the can of beer and slide the chicken over the can, making sure the legs are in front of the can. The legs will act as a tripod, steadying the chicken as it cooks. The chicken will appear to be "sitting" on the grate. Fold the wings back behind the chicken-this is called "wings akimbo."
- Place chicken on the beer can in the center of the grill's cooking grate. Make sure the legs are in front of the can, supporting the chicken.
- Cook chicken for 1 to 1 1/2 hours or until the internal temperature registers 165°F in the breast area and 180°F in the thigh. Remove from grill and let rest for 10 minutes before carving.
BARBECUE BEER CAN CHICKEN RECIPE BY TASTY
Here's what you need: brown sugar, onion powder, garlic powder, mustard powder, smoked paprika, pepper, dried tarragon, salt, whole chicken, beer, barbecue sauce
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, add the brown sugar, onion powder, garlic powder, mustard powder, smoked paprika, pepper, tarragon, and salt and stir to combine. Use half of the spice rub to season the entire chicken. Cover with plastic wrap and refrigerate for at least 2 hours or up to overnight.
- Preheat the grill to 350°F (190°C).
- Remove the chicken from the fridge and season with the remaining spice rub. our out half the can of beer. Place the half-filled can in the chicken cavity and stand it upright.
- Grill the chicken over indirect heat for 30-40 minutes. Baste the chicken with barbecue sauce and cook for another 10-15 minutes, until the internal temperature reaches 165°F (75°C).
- Remove chicken from the grill and let rest for 15 minutes before carving.
- Enjoy!
Nutrition Facts : Calories 1357 calories, Carbohydrate 33 grams, Fat 84 grams, Fiber 1 gram, Protein 97 grams, Sugar 23 grams
More about "the best beer can chicken ever recipes"
6 BEST BEER CAN CHICKEN RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Cathy JacobsPublished 2007-08-30
- Classic Beer Can Chicken. This classic beer can chicken recipe combines the flavors of a traditional rosemary and thyme spice rub for the grill with the hoppy flavors steamed out of the beer can.
- Smoked Beer Butt Chicken. This smoked beer butt chicken recipe uses a low and slow method of roasting to impart a delicious depth of flavor. Steaming the chicken this way in the smoker keeps the meat super moist and juicy while it slow-roasts to perfection.
- Southwestern-Style Beer Can Chicken. Amp up your grilled chicken with spicy Southwestern flavors with this Southwestern-style beer can chicken recipe that packs a wallop.
- Crabby Drunken Chicken. The crabby drunken chicken recipe with the apt name serves up a taste of the South that your grilling party guests are sure to enjoy.
- Jamaican Jerk Beer Can Chicken (or Turkey) Serve up grilled chicken infused with the taste of the Caribbean this summer. This Jamaican jerk beer can chicken (or Turkey) recipe delivers a moist and juicy bird with all the tangy and spicy flavors of jerk seasonings.
- Beer Can Chicken in the Oven. When you don't feel like grilling (like on rainy days), this beer can chicken in the oven tastes just as good as if you'd made it on your barbecue.
BEST 5 BEER CAN CHICKEN RECIPES | FN DISH - FOOD NETWORK
From foodnetwork.com
Estimated Reading Time 3 mins
- Pat's Beer Can Grilled Chicken — The secret to Pat Neely's golden-brown bird (pictured above) is a bold dry rub featuring smoked paprika, cayenne pepper, dried herbs and cumin.
- Big Bud's Beer Can Chicken — Draped with smoky bacon, this garlic-infused chicken from Guy Fieri is roasted in the oven, so it's a must-try, especially for those without a grill.
- Bobby's Beer Can Chicken — Bobby seasons the chicken with his favorite spice rub, then props the bird atop the beer and smokes it over mesquite wood chips to achieve a deliciously distinct flavor.
- Beer Can Chicken with Cola Barbecue Sauce — Tangy, sweet and salty all at once, the cola-ketchup barbecue sauce is spiked with Worcestershire sauce and served alongside crispy-skinned chicken.
- Beer Can Chicken — When cooking chicken over beer, it's important to start with a half-full can of beer, so that when the brew bubbles on the grill, it doesn't overflow and burn.
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