Beer Can Creole Chicken In The Oven Recipes

BEER CAN CHICKEN IN THE OVEN

Steps:

• Preheat your oven to 350 degrees.
• Prepare chicken by removing any giblets, etc, and discard. Rinse the chicken and pat dry.
• Rub the chicken with your oil. Use salt, pepper and dry rub all over the inside and outside of the bird. Set aside.
• Pour 1/3 to 1/2 of your can of beer into the base of the roasting pan.
• Place the beer can directly inside the cavity of the chicken.
• Place your chicken into the oven and roast for one hour and fifteen minutes. Check your temp with a meat thermometer - you'll want to see 180 degrees fahrenheit in the thickest part of the thigh, 165 in the breast (internal).
• Let chicken rest for 10 minutes. You can even make a loose tent over the chicken to create a moisture trap. Carve and serve.

BAKED BEER CAN CHICKEN

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.

BEER CAN CHICKEN IN AN OVEN

Steps:

• Pre heat oven to 375.
• Wash and clean chicken inside and out.
• Place all dry ingredients on a paper plate or in a bowl. Mix all together.
• Rub dry 2/3's of the ingredients on the inside of the bird and 1/2 of the remaining on the outside.
• Open beer and drink half or set asside. Put the rest of the dry seasoning in the half a can of beer.
• Place the can right side up into the bird's butt.
• Stand the bird in a baking pan.
• Slather the bird's outside with the mayonaise.
• Place the chicken in the pre heated oven and bake for 2 hours. Reduce heat to 325 for 1/2 hour.
• Remove when nice and brown.
• Let stand for 15 minutes before carving.
• Use pan drippings to make gravy.

OVEN BEER CAN CHICKEN

Steps:

• Remove all but the bottom rack from the oven and preheat to 425 degrees F. Set a large ovenproof skillet on a baking pan.
• Mix the coriander, paprika, lemon zest, 1 teaspoon salt and a few grinds of pepper together in a small bowl. Pat the chicken dry and sprinkle the spice mixture all over the chicken and inside the cavity.
• Pour about 1/2 cup of the beer into the skillet, then insert the open can into the larger chicken cavity. Set the chicken upright on the can in the skillet. Add 1 cup of water to the beer in the skillet.
• Transfer the baking pan with the skillet to the oven and roast until the chicken is golden brown all over and an instant-read thermometer inserted into the center of the breast registers 160 degrees F, 1 hour to 1 hour and 10 minutes. Carefully transfer the chicken with the beer can to a cutting board and let stand 10 minutes.
• Meanwhile, pour the contents of the skillet out into a fat-separating measuring cup (be very careful, the skillet's handle will be hot). Spoon 1 tablespoon of the fat that has risen to the top onto the skillet. Set the skillet over medium heat and add the shallot. Cook, stirring occasionally, until softened, about 3 minutes. Add the flour and cook, stirring, 30 seconds. Pour the juices from the measuring cup into the skillet, leaving the remaining fat behind (if you don't have a fat-separator, pour the juices into a bowl and remove as much of the fat as possible with a small ladle). Bring the juices to a simmer in the skillet, about 1 minute, then add the cream and bring back to a simmer, about 1 minute. If the sauce seems too concentrated, dilute with a little water. If it seems too thin, simmer until reduced to a nice coating consistency. Stir in the parsley.
• Remove the can by placing tongs around the edge of the neck cavity and tipping the chicken back just slightly. Carefully twist and remove the can while holding the chicken back with the tongs. Return the chicken to the middle of the cutting board and carve into pieces. Serve the chicken with the sauce.

THE BEST BEER CAN CHICKEN EVER

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.

CREOLE BAKED CHICKEN

Steps:

• Preheat oven to 350 degrees F.
• Place chicken in a baking pan or baking dish and squeeze lemon juice over. In a small bowl combine onion powder, thyme, ground rosemary, salt, and ground black pepper. Sprinkle over the chicken pieces, cover with foil and bake until the juices run clear and the flesh is fork tender, about 45 minutes to 1 hour. Remove foil during the last 10 to 15 minutes of baking time. Remove from oven and let rest.
• Make the creole sauce while the chicken is in the oven. Heat grapeseed oil over medium heat in a sauce pot. Saute shallots and garlic until shallots turn translucent, being careful not to burn the garlic. Stir in rosemary and thyme, add crushed tomatoes, season with salt and pepper, cover and let simmer for 15 minutes. Add grape tomatoes, red and yellow bell peppers, diced onion, cayenne, and Creole seasoning, and simmer for 15 minutes more. Remove from heat and whisk in butter.
• Remove chicken from oven, transfer to a platter and let rest. Spoon sauce over and sprinkle with minced parsley leaves.

CREOLE BLACKENED CHICKEN

Steps:

• Preheat oven to 350°. Mix the first five ingredients; sprinkle over chicken. In a large skillet, heat oil over medium-high heat. Brown chicken in batches on both sides; transfer to a greased 15x10x1-in. baking pan., Bake, uncovered, 12-15 minutes or until a thermometer reads 165°.

BEER-CAN CHICKEN

Steps:

• Remove neck and giblets. Rinse chicken inside and out, if desired, and pat dry. Coat chicken lightly with oil and season with 1 to 2 tablespoons of the rub; set aside.
• Preheat a grill: If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning off the knob for the center section and turning remaining knobs to medium-high.
• Open the beer can and pour out about 1/4 cup; make a second hole in the top of the can using a church-key can opener. Place beer can on center of grill and "sit" the chicken on the beer can by placing the cavity over the can.
• Cover grill and cook until internal temperature reaches 165 degrees when an instant-read thermometer is inserted into the breast or 180 degrees when inserted into the thigh. If using barbecue sauce, brush on chicken during the final 15 minutes of cooking.
• Carefully transfer chicken to platter by holding the beer can with tongs while you remove the chicken. Let stand 10 minutes before carving.

BEER CAN CREOLE CHICKEN IN THE OVEN

Steps:

• Preheat oven to 475°F.
• Remove and discard neck and giblets if not already done. Rinse chicken inside and out; pat dry with paper towels.
• Rub chicken with seasoning. When seasoning: Loosen the skin on the chicken breasts and thighs of the chicken by sliding your fingers between the skin and the meat. Massage the spice mixture on the skin, under the skin, and inside the cavity.
• Place onion in the neck of the chicken.
• Empty half the beer from the can and remove the very top of the can with kitchen shears. Sprinkle some of the seasoning in the beer and then place the chicken on the beer can.
• Balance the chicken on its two legs and the can like a tripod and place in a baking dish and put into preheated oven. Cook for 20 minutes at 475F and then turn the over down to 425F and cook for another 45 minutes more or less based on the weight of the bird.