Beer Can Chicken With Honey Lime Sriracha Glaze Recipe 455

HONEY GARLIC BEER CAN CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Pull out a baking sheet, roasting pan or Dutch oven. Open the can of beer and pour about 1/4 on the dish or pan. Set the beer can in the center of the pan.
• Pat the chicken dry with paper towels.
• In a small bowl, add garlic powder, sea salt, smoked paprika, ancho chili powder, and ground black pepper. Give it a quick stir to mix all the spices.
• Add the spice blend to the chicken and rub it in all over, and I mean ALL OVER.
• Gently set the chicken on top of the can of beer. The can will go into the cavity of the chicken so it looks like it's sitting down.
• Roast the chicken for 1 hour.
• In the meantime, add honey, garlic cloves, tamari, coarse mustard and red pepper flakes to a small bowl. Using a whisk, stir until the mixture is smooth.
• Remove chicken from the oven and brush 1/2 of the honey garlic mixture on the chicken. Roast chicken for an additional 5-10 minutes. Until internal temperature of chicken is 165 F.
• Remove the chicken from the oven and let rest for 10 minutes. Brush on the remaining honey garlic sauce, slice and serve!

SRIRACHA BEER CAN CHICKEN

Steps:

• Remove the giblets from the chicken and pat it dry with a paper towel.
• In a small bowl, combine the softened butter with the chili sauce. Mash it together to form a paste.
• Rub the entire chicken with the butter paste. If possible, work some under the skin, between the skin and meat of the chicken. Save about 1/4 of the butter paste to apply later as the chicken cooks.
• Pour out (or drink) half of the beer. Also, make sure the beer is at room temperature. Add a few dashes of sriracha to the beer also.
• Set the can upright in a large dish. Carefully place the bird directly over the can. It should stand up perfectly.
• Prepare grill for indirect heat. If you have three heat elements, turn on the outside two and leave the middle completely off.
• Set chicken in middle of grill, so it isn't directly over the heat. Close the lid and cook the chicken for about an hour for a 4 pound chicken.
• Use a thermometer to make sure the bird registers 160°F in the breast and 175-180°F in the thigh.
• Remove bird carefully from grill and let cool for 10 minutes.
• Carefully remove beer can from chicken cavity.
• Slice up chicken and serve!

BEER CAN CHICKEN WITH HONEY, LIME & SRIRACHA GLAZE RECIPE - (4.5/5)

Steps:

• Prepare chicken Remove giblets and pat chicken dry with paper towel Place chicken over can of beer secured in a beer can roasting pan Heat one side of grill to 400 degrees. Place chicken on side of grill over indirect heat and close lid Prepare the glaze Whisk together honey, Sriracha, salt and the juice of one lime until fully incorporated Baste chicken with glaze while grilling (every 20 to 30 minutes) until glaze is gone. Rotate chicken as needed to cook evenly. Cook chicken approximately 20 minutes per pound or to an internal temperature of 180 degrees Turn off the heat and let chicken rest on grill for 15 minutes. Remove chicken from grill and allow to rest for a few more minutes before carefully removing chicken from beer can roasting pan to a cutting board. Cut and serve with sides of choice.

BEER CAN CHICKEN

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.

BBQ BEER CAN CHICKEN RECIPE - (4.6/5)

Steps:

• To make the rub, combine: 1/4 cup brown sugar 1/4 cup sweet paprika 1 Tbsp. smoked paprika 2 Tbsp. black pepper 4 Tbsp. course salt 2 tsp. garlic powder 2 tsp. onion powder 2 tsp. celery seeds 2 tsp. dry mustard 1 tsp. cayenne pepper Place the above ingredients into an airtight container; it will keep for 6 months. For the chicken: Pour about 1/2 of the beer out into a glass. Put the can with the remaining beer into a roasting stand or onto a pie plate. Wash, dry and then rub the chicken with a little olive oil. Holding the chicken over the sink, generously spoon some dry rub onto the bird and rub it in a bit. Spoon some into the cavity as well. (I put a little of the rub into my beer can too). Set the bird over the beer can and tuck the legs into the drip tray or, if you are using a pie plate, place the legs straight down (so they act like 2 legs of a tripod to support the bird). Tuck the wing tips behind the chicken's back. Cook over indirect heat (if your grill has 2 burners, preheat one side only to about medium heat (350 degrees or thereabouts) and place the chicken on the unlit side. If your grill has 3 or 4 burners, preheat the left and right burners and cook the chicken in the center, over the unlit burner(s)). Cover the grill and cook the chicken until it is dark brown and crispy on the outside, and the internal temperature of the thigh reads about 180 degrees. This will take about 1 1/2 hours or so, depending on the size of your bird, but start checking for doneness after about 1 1/4 hours. When the chicken is done, use a set of tongs to transfer it (can and all) upright to a platter and let it sit for about 10 minutes to let things settle. Carefully remove the chicken from the can by using your tongs and lifting it straight up off the can. You can now lie the chicken down and carve it up any way you like...enjoy! For detailed instructions and photos, visit my blog at www.foodandfact.com

HONEY LIME SRIRACHA CHICKEN POPPERS RECIPE BY TASTY

Steps:

• Cut chicken breasts into cubes.
• In a medium-sized bowl, combine chicken, salt, pepper, garlic, and ginger. Toss until evenly coated.
• Place flour and beaten eggs into two separate bowls. Roll each piece of chicken in flour. Then, dip each piece into the eggs until fully covered. Dip into flour one last time for another coat.
• Heat oil to 375°F (190°C) in a large pot over medium-high heat.
• Fry the coated chicken pieces, in batches, until golden and cooked through, about 10 minutes.
• In a saucepan over medium heat, combine butter, honey, Sriracha, soy sauce, and lime juice.
• Add chicken and stir until completely covered.
• Serve with ranch, blue cheese, or honey!
• Nutrition Calories: 2449 Fat: 195 grams Carbs: 161 grams Fiber: 2 grams Sugars: 122 grams Protein: 25 grams
• Enjoy!

SRIRACHA HONEY CHICKEN

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Whisk Sriracha sauce, honey, butter, garlic powder, onion powder, Italian seasoning, salt, and black pepper together in a small bowl.
• Place chicken in a baking dish. Pour Sriracha mixture over the chicken and turn to coat chicken completely.
• Cook in the preheated oven until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).