Big Buds Beer Can Chicken Recipes

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BEER CAN CHICKEN



Beer Can Chicken image

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

⅓ cup brown sugar
2 tablespoons chili powder
2 tablespoons paprika
2 teaspoons dry mustard
½ teaspoon salt
¼ teaspoon ground black pepper
½ (12 fluid ounce) can beer
1 (3 pound) whole 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.

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

BIG BUD'S BEER CAN CHICKEN



Big Bud's Beer Can Chicken image

I found this recipe on Foodnetwork.com... it's one of Guy Fieri's recipes so I thought "It's gotta be good!"... and sure enough it was!

Provided by Hollyism

Categories     Whole Chicken

Time 1h30m

Yield 1 chicken, 4 serving(s)

Number Of Ingredients 12

3 lbs whole chickens
1 teaspoon dried oregano
1 teaspoon garlic powder
1 tablespoon onion powder
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon dried sage
1 teaspoon sea salt
1 tablespoon fresh ground black pepper
2 garlic cloves, smashed
1 (12 ounce) can beer
1/2 lb bacon

Steps:

  • Preheat oven to 450 degrees F. Wash chicken with cold water and pat dry with paper towels.
  • Mix dry ingredients in small bowl. Rub 1/2 of the ingredients on inside cavity of chicken. Gently peel skin away from chicken and rub mixture into meat of chicken. Open beer can pour out about 1/2 cup. Drop the garlic cloves into the beer can. Place chicken, open end down, over the beer can to insert the beer into the cavity. Place chicken, standing up, in large saute pan. Place 1/3 of the bacon in the top cavity of the chicken and drape the remaining 2/3 of the bacon down the outside of the chicken. Pierce the bacon to the chicken with toothpicks.
  • Place chicken in the oven for 10 minutes and then lower temperature to 325 degrees F and cook for another 1 hour, or until the internal temperature in the thickest part of the thigh reaches 165 degrees F on an instant-read thermometer.

BIG BUD'S BEER CAN CHICKEN



Big Bud's Beer Can Chicken image

This beer can chicken recipe is the mother of all beer can chickens, made with a variety of herbs and spices and covered in half a pound of bacon. Eat up!

Provided by Guy Fieri

Categories     bake,chicken,comfort food,herbs,Main,pork

Time 1h30m

Yield 4 servings

Number Of Ingredients 12

1 (2- to 3-lb) whole chicken
1 tsp dried oregano
1 tsp garlic powder
1 Tbsp onion powder
1 tsp paprika
1 tsp ground ginger
1 tsp dried sage
1 tsp sea salt
1 Tbsp freshly ground black pepper
2 cloves garlic, smashed
1 (12-oz) can beer
½ lb(s) bacon

Steps:

  • Preheat oven to 450ºF. Wash chicken with cold water and pat dry with paper towels.
  • Mix dry ingredients in small bowl. Rub 1/2 of the ingredients on inside cavity of chicken. Gently peel skin away from chicken and rub mixture into meat of chicken. Open beer can pour out about 1/2 cup. Drop the garlic cloves into the beer can. Place chicken, open end down, over the beer can to insert the beer into the cavity. Place chicken, standing up, in large saute pan. Place 1/3 of the bacon in the top cavity of the chicken and drape the remaining 2/3 of the bacon down the outside of the chicken. Pierce the bacon to the chicken with toothpicks.
  • Place chicken in the oven for 10 minutes and then lower temperature to 325ºF and cook for another 1 hour, or until the internal temperature in the thickest part of the thigh reaches 165ºF on an instant-read thermometer.

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

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