Beer Can Chicken With Corn On The Cob Recipe 455

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BEER CAN CHICKEN



Beer Can Chicken image

Make and share this Beer Can Chicken recipe from Food.com.

Provided by amcarroll

Categories     Very Low Carbs

Time 3h

Yield 6 serving(s)

Number Of Ingredients 19

1/2 cup butter
8 ounces beer (I use Coors Light)
1 tablespoon hot sauce (I use Cholula)
1 tablespoon Worcestershire sauce
1 teaspoon soy sauce
1 teaspoon garlic powder
1 teaspoon salt
1 chicken, stand
1 whole chicken
6 ounces beer (I use Coors Light)
2 bay leaves
1 pinch thyme
1 pinch rosemary
1 pinch red pepper flakes
olive oil
paprika
chili powder
salt or pepper
hickory chips

Steps:

  • Clean chicken and pat dry and set aside.
  • In a pot heat all the ingredients for the injection until smooth. Once the injection has cooled some inject into the chicken. (Do not let the injection get cold).
  • Beer Can: Add the thyme, rosemary, bay leaves, red pepper flake and put in your chicken stand. Place the chicken over the can.
  • Coat the outside of the chicken in olive oil (lightly). Sprinkle paprika, chili powder and salt and pepper on the skin and rub it inches.
  • Place the chicken in the smoker at 225 degrees for 2 hours. The skin should turn a smoky pink color.
  • Remove from smoker and put on grill at low but direct heat for about and hour or it reaches 175 degrees. Pull off and wrap in aluminum foil and let it rest for at least 15 minutes before cutting into it.

Nutrition Facts : Calories 814, Fat 62, SaturatedFat 23.1, Cholesterol 259.9, Sodium 875.8, Carbohydrate 3.6, Fiber 0.1, Sugar 0.4, Protein 52.9

BEER CAN CHICKEN WITH CORN ON THE COB RECIPE - (4.5/5)



Beer Can Chicken with Corn on the Cob Recipe - (4.5/5) image

Provided by cookism

Number Of Ingredients 24

For beer can chicken:
4 lbs of Whole Chicken
1/2 Can of Beer
For chicken marinade:
100 g of Malt
1 tbsp of Olive Oil
1 tbsp of Salt
1 tbsp of Brown Sugar
1 tsp of Paprika
1/2 tsp of Cayenne Pepper
1 Clove of Crushed Garlic
For corn on the cob:
2 to 4 Ears of Corn
Large knob of Butter
Salt (to taste)
Cayenne Pepper (to taste)
For honey beer sauce
2 Shallots (Minced)
1/2 Cup of Beer
1 tbsp of Dijon Mustard
2 tbsp of Soy Sauce
1 tbsp of Honey
Pinch of Cayenne Pepper (to taste)
Olive Oil

Steps:

  • 1. To prepare the marinade, combine malt, salt, brown sugar, paprika, cayenne pepper and crushed garlic in a bowl. Mix well. If the mixture is too thick, pop it in the microwave for a few seconds to loosen it. 2. In a large baking dish, evenly rub chicken with the marinade. Cover with plastic wrap and allow the chicken to marinate in the fridge for at least 2 hours or preferably overnight. 3. Preheat oven to 190C. Allow chicken to come to room temperature before roasting. When the chicken is ready, open the beer can and reserve 1/2 cup of beer for the sauce later. Carefully stuff the chicken's bottom with the can. Roast in a upright position for 40 to 50 minutes or until golden and cooked through. 4. In the meantime, prepare corn on the cob. Generously coat corn with butter and evenly season it with salt and cayenne pepper to taste. Roast it for 30 to 40 minutes until soft at 180C. 5. To make honey beer sauce, heat a saucepan and add in a little oil. Fry shallots till translucent and stir in the rest of the sauce ingredients. For added flavour, add in the jus from the roasting dish as well. Stir well and continue to cook till the mixture is slightly reduced. Transfer to a dipping bowl. 6. Remove the beer can from the chicken (be careful! It's hot) and serve with corn on the cob, honey beer sauce and cold beer! Enjoy!

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