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
BEER BUTT CHICKEN
I've never seen this done in Britain, but it's a really fun and effective way to cook chicken. I'm giving you two methods, one in the barbecue and one in the oven - both will give you tasty chicken. The steam from the beer cooks the inside of the bird, so the meat ends up lovely and juicy.
Provided by Jamie Oliver
Categories Chicken Recipes Jamie's America Chicken Dinner Party Father's day Sunday lunch American
Time 1h25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the barbecue, or oven to 200°C/400°F/gas 6. Take your chicken out of the fridge while you make the rub.
- In a pestle and mortar, bash up the fennel and cumin seeds and mix with the paprika, brown sugar, chilli powder, and a pinch of sea salt and black pepper.
- Stir in 3 tablespoons of oil until you get a paste, then drizzle all over the chicken, inside and out, using your hands to make sure you get it into all the nooks and crannies.
- Crack open the beer, have a couple of good swigs so your can is just about half full, then lower the chicken's cavity on to the top of the can so it looks as though the chicken is sitting on the can.
- If you're using the barbecue, try to strategically move a small amount of coals to the sides rather than directly underneath the chicken, so the heat radiates around it and cooks it from all angles rather than grills it.
- Carefully sit the chicken on the bars of the barbecue or in a roasting tray on the very bottom of the oven. Cook for 1 hour 10 minutes to 1 hour 30 minutes, or until the meat pulls away from the bone and the juices run clear. If this isn't the case (all barbecues and ovens are slightly different) just cook for a bit longer.
- Once done, carefully remove the can and loosely cover the chicken with foil and a tea towel while you get some grilled veg, salad or warm breads together - but trust me, it tastes so good you won't need much else.
Nutrition Facts : Calories 625 calories, Fat 44 g fat, SaturatedFat 11 g saturated fat, Protein 47.3 g protein, Carbohydrate 1.4 g carbohydrate, Sugar 0.5 g sugar, Sodium 1.1 g salt, Fiber 0.3 g fibre
BEER CAN CHICKEN
Q) Why did the chicken cross the road? A) Because it couldn't remember where it left its beer
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
- Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
- Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.
BEER BUTT CHICKEN
A whole chicken is seasoned and slowly cooked on the grill. This is a bit unorthodox, but the end result is moist, flavorful, and amazing. All you'll need is some chicken, butter, beer, and seasonings.
Provided by Barrie Tapp
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 4h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for low heat.
- In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.
- Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.
- Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).
Nutrition Facts : Calories 514.2 calories, Carbohydrate 3 g, Cholesterol 158 mg, Fat 40.3 g, Fiber 0.7 g, Protein 31.4 g, SaturatedFat 19.4 g, Sodium 1618.1 mg, Sugar 0.2 g
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 IN AN OVEN
This recipe was adapted from many that call for the chicken to be cooked on a grill. This one is done in the oven. It turns out moist and tender. Very easy to do.
Provided by Guava Girl
Categories Whole Chicken
Time 17m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 301.9, Fat 20.9, SaturatedFat 5.5, Cholesterol 87.9, Sodium 160.3, Carbohydrate 5.9, Fiber 0.6, Sugar 0.8, Protein 21.9
SMOKED BEER BUTT CHICKEN
This recipe is very easy to make and you'll love it. It has crispy skin and is very moist on the inside...falls apart. You'll come out with a crispy skin with flavor, very moist inside that will fall apart with a smoked flavor with a hint of garlic - a must try! Use your grill or oven.
Provided by kat
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Rinse the chicken and dry with paper towels; rub vegetable oil over the entire chicken, inside and out. Pour liquid smoke flavoring into the can of beer and add the garlic clove. Set the chicken upright in a grill pan with the beer can inserted into the cavity. Season outside of skin with sea salt, black pepper, and garlic salt, gently rubbing the seasonings into the oiled chicken skin. Place the potato into the neck cavity to seal in steam and cover potato with the flap of neck skin. Secure the skin to the potato with a toothpick.
- Place chicken upright on the hot grill and grill until chicken is no longer pink inside and the skin is crisp, about 2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read at least 165 degrees F (75 degrees C).
Nutrition Facts : Calories 697.2 calories, Carbohydrate 10 g, Cholesterol 145.4 mg, Fat 49.4 g, Fiber 1 g, Protein 47.1 g, SaturatedFat 10.7 g, Sodium 307.1 mg, Sugar 0.3 g
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!
BEER BUTT CHICKEN
If you like chicken, this is the best way (my opinion only) to fix it. It keeps it very moist. It will looked burnt, but believe me, it is not.
Provided by RVT935
Categories Whole Chicken
Time P2DT15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pour out half of the beer, cut open the top of the beer can.
- pour all of the ingredients into the beer.
- set whole chicken on top of the beer can.
- get your smoker set at 300-350 deg.
- set chicken and beer can on smoker and smoke for 2 1/2 to 3 hours.
- I always smoke two and make the 2nd one into chicken salad.
- Hint: They make a stand that you can out your can in and then put your chicken over the stand.
Nutrition Facts : Calories 17.1, Fat 0.1, Sodium 1746.3, Carbohydrate 4, Fiber 0.7, Sugar 1.1, Protein 0.7
ROASTED BEER BUTT LIME CHICKEN
Once I heard of beer butt chicken, I had to find the perfect version of it and try it. After reviewing multiple recipes, I finally put together my own version of it. It turned out AMAZING. Great flavor and so tender. Normally, I won't eat baked chicken without gravy, but this is the exception.
Provided by Silver Hamlin
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h10m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Rinse the chicken, inside and out, and pat skin dry with paper towels.
- Squeeze juice from lime halves over the outside of the chicken and place the squeezed halves in the cavity. Sprinkle cavity with minced garlic. Stir salt, black pepper, and rosemary in a small bowl and season the outside of the chicken with the mixture.
- Place chicken upright in a roasting pan, with the beer can inserted into the cavity far enough so the chicken doesn't fall over. Place the onion into the neck cavity to block steam from escaping. Pour water into the bottom of the pan.
- Roast the chicken upright in the preheated oven until sizzling and an instant-read meat thermometer inserted into the thickest part of a thigh reads 180 degrees F (80 degrees C), 1 1/2 to 2 hours. Baste occasionally with pan drippings. Let chicken cool for about 10 minutes before serving.
Nutrition Facts : Calories 512.8 calories, Carbohydrate 4.7 g, Cholesterol 227.5 mg, Fat 19.1 g, Fiber 1 g, Protein 74.4 g, SaturatedFat 5.3 g, Sodium 572.6 mg, Sugar 0.6 g
JOHN AND ERIN'S BEER BUTT CHICKEN / BEER CAN
This was our first attempt at beer butt chicken and it was awesome! You can change the flavor a bit by changing the beer you use.
Provided by Miss Erin C.
Categories Chicken
Time 2h15m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Mix dry ingredients together and rub chicken inside and out.
- Open can of beer, pour half into a spray bottle and add orange juice, olive oil and vinegar to spray bottle.
- Insert the can into the cavity of the chicken.
- With the chicken resting on the can, cook for about 2 hours over medium-hot grill with grill cover on spray chicken with the basting spray while cooking.
- When done, carefully lift the chicken off the grill and remove the can-- be careful, liquid is HOT!
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6 BEST BEER CAN CHICKEN RECIPES - THE SPRUCE EATS
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Author Cathy JacobsPublished 2007-08-30
- Classic Beer Can Chicken. This classic beer can chicken recipe combines the flavors of a traditional rosemary and thyme spice rub for the grill with the hoppy flavors steamed out of the beer can.
- Smoked Beer Butt Chicken. This smoked beer butt chicken recipe uses a low and slow method of roasting to impart a delicious depth of flavor. Steaming the chicken this way in the smoker keeps the meat super moist and juicy while it slow-roasts to perfection.
- Southwestern-Style Beer Can Chicken. Amp up your grilled chicken with spicy Southwestern flavors with this Southwestern-style beer can chicken recipe that packs a wallop.
- Crabby Drunken Chicken. The crabby drunken chicken recipe with the apt name serves up a taste of the South that your grilling party guests are sure to enjoy.
- Jamaican Jerk Beer Can Chicken (or Turkey) Serve up grilled chicken infused with the taste of the Caribbean this summer. This Jamaican jerk beer can chicken (or Turkey) recipe delivers a moist and juicy bird with all the tangy and spicy flavors of jerk seasonings.
- Beer Can Chicken in the Oven. When you don't feel like grilling (like on rainy days), this beer can chicken in the oven tastes just as good as if you'd made it on your barbecue.
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