SPICE RUBBED BEER CAN CHICKEN
Please trust me on this and try this chicken out. It has the most amazing flavor, is very juicy, and best of all, it is so simple. One of those recipes where you set it on the grill and walk away. It comes from a show called "Ham on the Street" on Food Network.
Provided by Vitameatavegamin Gi
Categories Whole Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
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.)
- **(BTW, I wanted to mention that when I make a 3.5lb bird, it usually takes about 1 hour & 15-30 minutes and the larger birds closer to or over 4lbs, about 1 hour & 30-45 minutes. But, everyone's grills and heat levels are different, so just check it after an hour to see if it's ready and if not, then let it cook more as needed. -Althea753).
- 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.
Nutrition Facts : Calories 1167.3, Fat 87.8, SaturatedFat 21, Cholesterol 297.9, Sodium 2033.8, Carbohydrate 10.4, Fiber 2.3, Sugar 0.4, Protein 76
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
PAT'S BEER CAN GRILLED CHICKEN
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 13
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, remembering 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 for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165 degrees F. Once cooked, cover loosely with foil and let rest for 10 minutes before carving.
SPICE RUBBED BEER CAN CHICKEN
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.
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
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.
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!
BAKED BEER CAN CHICKEN
This chicken always turns out juicy and tender with robust flavor. Are you tired of the same old boring chicken? Try this one! It is so easy to prepare and cook. There are other versions that can be cooked on the grill but we prefer ours in the oven. It's a dinner our whole family loves.
Provided by staycd
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix the garlic powder, seasoned salt, onion powder, dried oregano, salt, and ground black pepper in a small bowl; set aside. Pour 1/3 of one can of beer into the bottom of a 9x13-inch baking dish. Place the open beer can in the center of the baking dish.
- Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the open beer can with the legs on the bottom. With the breast of the chicken facing you, use a paring knife to cut a small slit on each side and press the tip of each wing into the slit to encourage even cooking.
- Rub the prepared seasoning mixture to taste over the entire chicken. Pat the sliced green onions around the whole chicken evenly. Some will fall into the beer, that's fine. Press the halved green onions into the top cavity of the chicken. Open the remaining beer and pour 1/2 of it into the pan under then chicken. Reserve the remaining beer.
- Bake the chicken in the preheated oven. After 45 minutes, pour remaining beer into the pan under the chicken. Continue baking until no longer pink at the bone and the juices run clear, about 30 additional 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 oven 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 564.1 calories, Carbohydrate 20 g, Cholesterol 145.4 mg, Fat 26 g, Fiber 2.6 g, Protein 49.3 g, SaturatedFat 7.2 g, Sodium 3276.5 mg, Sugar 3.9 g
BEER CAN CHICKEN
The best way to get really moist roast chicken. Plus, it's just too much fun. Spike or other poultry seasoning is better than salt and pepper.
Provided by Carol in Cabo
Categories Poultry
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put grill on indirect heat.
- Open beer and pour off 1/4 (or just drink it). Put in the garlic, rosemary and basil. Put can on top of an oven proof pan or I like to use an aluminum pie plate. Rinse off chicken, remove giblets, etc. Pat dry. Rub with oil and season with salt, pepper or poultry rub. Slip bay leaves under skin on breast. Oil the can. Gently but firmly 'seat' the chicken on the beer can; chicken should be sitting upright with no support. Put chicken on grill and cook for about an hour or until meat thermometer says done (or until juices run clear and skin is translucent). Yummy,.
Nutrition Facts : Calories 777.7, Fat 53, SaturatedFat 15.1, Cholesterol 243.8, Sodium 232.5, Carbohydrate 5.3, Fiber 0.1, Protein 58
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
SPICE-RUBBED BEER-CAN CHICKEN WITH POTATOES AND SWEET PEPPERS
Provided by Melissa Clark
Categories dinner, easy, weekday
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Prepare grill for indirect heat: if using gas, heat one side to medium high for 10 minutes, leaving other side off. If using charcoal, mound and light coals on one side.
- Season chicken generously inside and out with salt and pepper. Mix mayonnaise with spices and hot sauce to taste. Slather all but 2 tablespoons of mayonnaise mixture over chicken, including cavity.
- Open beer and drink or pour out half. Lower chicken over can so that can is inside chicken cavity. Chicken should be upright. Place chicken on unlit side and cover grill. Cook for 30 minutes. Meanwhile, toss potatoes with remaining mayonnaise and a pinch of salt. Toss peppers with olive oil, salt and pepper.
- When chicken has cooked for 30 minutes, set potatoes on grill, also on unlit side. If using charcoal, add more coals. Let both cook for 30 minutes more. When done, potatoes should be soft and golden; chicken skin should be brown (around 75 minutes, depending on your grill). If necessary, move both to lighted side to brown further.
- When chicken is done, very carefully remove can (hold chicken with tongs and use an oven mitt to pull out can). Let chicken rest for 5 minutes. Meanwhile, grill peppers for about 2 to 3 minutes each side.
- Carve chicken and garnish with lime wedges and basil before serving with potatoes and peppers.
Nutrition Facts : @context http, Calories 1274, UnsaturatedFat 74 grams, Carbohydrate 31 grams, Fat 99 grams, Fiber 4 grams, Protein 58 grams, SaturatedFat 21 grams, Sodium 1843 milligrams, Sugar 1 gram, TransFat 0 grams
BEER CAN CHICKEN
You'll be proud to serve this stand-up chicken at any family gathering. Treated with a savory rub and then roasted over a beer can for added moisture, it's so tasty you'll want to call dibs on the leftovers! -Shirley Warren, Thiensville, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first 6 ingredients. Gently loosen skin from the chicken. Brush chicken with oil. Sprinkle 1 teaspoon spice mixture into cavity. Rub the remaining spice mixture over and under the skin. Place lemon slices in neck cavity. Tuck wing tips behind the back., Prepare grill for indirect heat, using a drip pan. Pour out half the beer, reserving for another use. Poke additional holes in top of the can with a can opener. Holding the chicken with legs pointed down, lower chicken over the can so it fills the body cavity., Place chicken over drip pan; grill, covered, over indirect medium heat until a thermometer reads 180° 1-1/4 to 1-1/2 hours. Remove chicken from grill; cover and let stand for 10 minutes. Remove chicken from can.
Nutrition Facts : Calories 415 calories, Fat 25g fat (6g saturated fat), Cholesterol 131mg cholesterol, Sodium 366mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 42g protein.
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