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
TORTURED CHICKEN - BEER CAN
I first saw these "tortured" chickens served at a bar-b-q. Lined up on a serving platter, beer cans still in place! Talk about a conversation starter!The dry rub sounds bizarre, but I guarantee the proportions blend into a delicious combination.
Provided by debra dolman
Categories Whole Chicken
Time 1h15m
Yield 1 whole chicken, 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix 4 dry ingredients together.
- Use this rub inside and out of the cleaned, dry chicken.
- Be generous.
- Place 1/2 can of beer in center of roasting pan.
- Position"bottom" of chicken over beer and slide chicken over the can of beer until the chicken is"sitting" upright in the pan.
- The fit will be snug and chicken will be secure.
- Roast uncovered at 350 degrees for 1 hour.
- Do not baste, do not turn pan.
- The beer will steam the chicken deliciously.
- When done, carefully remove can of beer from chicken and serve.
- Chicken can also be carved while"sitting" on the beer can.
- I have"tortured" 2 or 3 chickens in the same roaster and did not have to adjust cooking time.
- This melt-in-your-mouth chicken will get rave reviews.
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
CRAIG'S TRIPLE TORTURED BEER CAN CHICKEN
So, I was having the Spanish Inquisition over for supper the other night, and was trying to rack my brain (get it) for a dish that would really impress them (they're not a crowd you really want to disappoint). I figured what better than to do unspeakable things to a chicken and still end up with the best, juiciest, most flavourful chicken out there. Given the chicken's crimes, and its lack of remorse I decided the punishment would be three fold. 1. Languishing in a tenderising brine until such time as mercy is asked for, 2. Being impaled upon a beer can, or other suitable torture device, and 3. Suffocating slowly in a smoke chamber (a.k.a. barbeque) until the juices run clear. All kidding aside this is a really easy way to impress even the toughest crowd with a chicken dinner.
Provided by Marina K
Categories Whole Chicken
Time 2h30m
Yield 1 Chicken, 3-5 serving(s)
Number Of Ingredients 24
Steps:
- Rinse the chicken inside and out, being sure to remove the feather stubs or other such nasty bits. In a bowl or freezer bag large enough to hold the chicken, combine the solid ingredients for the brine. Add enough of the water to dissolve the salt and sugar. Place the chicken in the bowl, or bag, and cover with water. Refrigerate for at least 3 hours, but not more than 12.
- 3 hours before you'd like to eat remove the chicken from the brine and rinse well. Pat it dry inside and out, and set it aside.
- Beer can time. Drink half the beer, and empty the rest into a bowl. Using a can opener remove the top of the beer can. Wash the outside of the can with soap and water and rinse well- never know where its been -- Pour the remaining half beer back into the can, adding the herbs, garlic and pepper corns.
- Prep your smoke packets by soaking three handfuls of the chips in water for about 15 minutes. On each piece of tinfoil place one handful of wet woodchips, and two handfuls of dry chips. Wrap each into a packet and perforate each with a fork ten or so times.
- Now to Mr. Chicken. Separate the skin from the breasts, and place one clove of sliced garlic and half the remaining herbs under each section of the breast skin.
- Unceremoniously cram the beer can into the chicken's cavity. Ouch. Seal the neck end with the 1/4 onion, pointy side down.
- Now, we want Mr. Chicken to cook over indirect heat on the barbeque, so no heat under the chicken, but enough heat under the smoke packets to keep them smouldering. Our gas grill is large enough to have 3 heat zones, but adjust this next part if yours is different.
- Put one smoke packet on each side of the barbeque, right down below the grills. Preheat the barbeque on medium until you see a nice amount of smoke. Place the chicken in the center of the grill and brush with olive oil. Sprinkle with salt and pepper and lower the heat on the grill. A temperature just below 300 F seems to work well for me, but if you find your smoke packets going out, raise the temperature until they smoke well again. The lower you're able to keep the grill temperature, the more smoky flavour you'll be able to get into your meat. Depending on the size of your chicken it will take between 90 minutes and 2 hours to cook, or until the juices run clear and the legs are loose, or to an internal temperature of 165°F About half way through cooking add the reserved smoke packet, you may not need it, but more smoke is always good!
- Once the chicken is cooked, remove from the grill and place it under some foil to rest for about 15 minutes. Once the meat has rested carve your bird and serve with you choice of sides. This recipe is also great cold as leftovers.
Nutrition Facts : Calories 1173, Fat 70.8, SaturatedFat 20.3, Cholesterol 325.1, Sodium 28624, Carbohydrate 44.9, Fiber 1.3, Sugar 35.8, Protein 77.7
TORTURED CHICKEN USING THAT CONTRAPTION
One of the best things I ever BBQ'd was Beer Can Chicken (during a thunderstorm, but that's another story). I bought one of those upright chicken roasters with the holder for the beer can in the middle and developed this recipe for it.
Provided by threeovens
Categories Whole Chicken
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F.
- Wash and pat dry chicken inside and out. Combine 1 packet Sazon, Adobo, and paprika. Loosen skin from breast area and rub in about a third of the seasoning mixture. You can spoon the seasoning in and rub the outer skin to do this. Rub a third of the seasoning into the cavity. Then rub remaining seasoning all around the outside concentrating on the legs.
- Place the upright roaster in a larger baking dish. I use a large glass baking dish and just turn the roaster until it is stable; it does not sit on the bottom of the dish. Or fashion something out of an aluminum foil pan. Place garlic and 1/2 the onion in the cup. Pour in enough beer to fill cup. You can also just place a partially filled beer can in cup.
- Stuff cavity with remaining onion, lemon half, and fresh herbs. You can, of course, vary the herbs you use. Carefully sit chicken on cup or beer can. Do not worry if some liquid leaks out. Place second lemon half, cut side down, to cap neck cavity. Insert digital meat thermometer into thigh.
- Cook chicken to an internal temperature of 165°F, about 2 hours.
Nutrition Facts : Calories 455.1, Fat 31.3, SaturatedFat 8.9, Cholesterol 155.2, Sodium 146, Carbohydrate 3.1, Fiber 1.1, Sugar 0.5, Protein 38.9
SMOKED CHICKEN ON A BEER CAN
From my hero of the grill, Rob Rainford. This to me is the ultimate beer can chicken recipe and the ultimate treat for me! The leftovers make awesome sandwiches, especially grilled cheese sandwiches with monterey jack and some salsa.
Provided by Whipper
Categories Chicken
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine all the dry rub ingredients in a bowl and mix.
- Prepare the marinade by placing the chicken stock, brandy, lemon juice, butter and 1 tablespoon of the dry rub into a small saucepan and warm gently until the butter melts then cool to room temperature.
- Remove giblets from chicken along with any fat from inside the cavities, rinse then pat dry.
- Season the inside cavity with 2 tablespoons of the dry rub, and rub in 3 tablespoons of the rub all over the outside of the chicken.
- Using a syringe style flavor injector, inject the marinade sauce into the breast, thighs and drumsticks until plump. Brush the outside of the bird with some of the melted butter and let it sit in the fridge to marinade for 3 hours.
- After the chicken has been marinading for 2½ hours, prepare the wood chips for smoking by pouring half of the beer over them in a bowl and let them soak for a half hour. Use a sharp can opener to punch a couple more holes in the top of the beer can and set aside.
- Prepare the barbeque for indirect cooking by placing a drip pan underneath the grate on one side and removing the grate from the other side, then turn on only the burner opposite of the drip pan to high heat.
- Squeeze the excess beer from the wood chips and make a smoking pouch with tinfoil (wrap in foil then poke holes with a fork), or smoking tray or tube.
- Place wood chips directly over the burner that is on, close the lid and wait for smoke to appear. Once smoke appears, reduce to medium heat.
- Hold chicken upright with body cavity down and lower onto the beer can then place onto the cool side of the grill over the drip pan and pull legs forward to form a stable tripod so it can stand upright on its own.
- Brush with melted butter and continue to cook at 220°F with the lid down, basting every 45 minutes or so with the melted butter. If the chicken gets too brown on the outside before it is done, cover with tinfoil.
- Remove chicken from the grill once it reaches an internal temperature of 180°F, about 2½ hours, cover with tinfoil and let rest for 10 minutes.
BEER-CAN CHICKEN
The moist environment created by smoke-roasting a chicken vertically, atop a half-full can of beer, turns out to be a nearly fail-safe way to achieve barbecue perfection. A smoky-sweet dry rub adds complexity. The dish can also be made in an oven, in a roasting pan. (You can even buy stainless-steel vertical roasting stands for this very purpose.) What follows is a recipe for a traditional, spice-rubbed version of the dish. But once you have dialed in your technique, feel free to experiment. Coating the chicken with a paste of miso, mirin and soy, then replacing the beer in the can with sake, is one way to start.
Provided by Sam Sifton
Categories dinner, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Build a fire in your grill, leaving approximately half the grilling area free of coals. If using a gas grill, turn burners to high and then, when ready to cook, turn off the burner on the side where you will place the chicken. If using an oven, heat to 425 degrees.
- Remove neck and giblets from chicken. Rinse the chicken in cold water. Pat dry.
- Combine all the spices in a large bowl, then apply the dry rub to the chicken, inside and out.
- Put the beer can on a solid surface. Pick up the chicken and, taking a leg in each hand, put the cavity over the can and slide the bird down onto it. Carefully transfer the bird and the can to the cool side of your grill, its back to the fire, balancing the chicken upright and using the legs to support it in this position. If using an oven, place the chicken upright in a roasting pan using the same method and place carefully into the heat.
- Cover the grill and cook for approximately 1 1/4 hours, basting with barbecue sauce twice during the final half-hour if you'd like, until the breast meat registers 165 degrees on an instant-read thermometer or until the legs are loose in their sockets. (If you're using an oven, you can tent the bird with foil after 45 minutes to keep the skin from getting too dark.) De-can and carve.
- Serve with white barbecue sauce and corn bread.
Nutrition Facts : @context http, Calories 403, UnsaturatedFat 16 grams, Carbohydrate 12 grams, Fat 25 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 7 grams, Sodium 530 milligrams, Sugar 4 grams, TransFat 0 grams
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