BUFFALO BEER-CAN CHICKEN
This mashup of Buffalo wings and beer-can chicken combines the best of both worlds for a tender, flavorful bird with spicy flair.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h50m
Yield 4
Number Of Ingredients 8
Steps:
- Heat gas or charcoal grill for indirect cooking. Remove and discard neck and giblets from chicken cavity. Pat chicken dry with paper towels. Carefully loosen skin at top of breast. Place butter and green onion whites evenly under skin of breast, without removing skin.
- In small bowl, mix vegetable oil and grill seasoning. Rub all over outside of chicken. Open beer can; with can opener, make several other openings in top. Measure out 2/3 cup beer; discard or reserve for another use.
- Place half-full can of beer in ungreased shallow 8x8- or 13x9-inch aluminum grill pan. Carefully place chicken cavity over can, pushing until chicken balances in pan.
- Place on grill over medium heat, making sure chicken is balanced. Cover grill; cook 1 hour to 1 hour 15 minutes or until legs move easily when twisted or lifted and thermometer inserted in thickest part of thigh reads at least 165°F. Brush chicken all over with 1/4 cup Buffalo wing sauce. Cook 5 to 8 minutes longer or until skin of chicken is crisp.
- With tongs and flat metal spatula, carefully remove chicken and can from pan on grill; place on clean cutting board or serving platter. Carefully remove pan and drippings; let cool, then discard. Let chicken stand 5 to 10 minutes. Twist can to remove from chicken; discard can. Serve carved chicken with green onion greens and remaining ingredients.
- To bake chicken, place oven rack in lowest position, and heat oven to 375°F. Place prepared chicken on can in lightly sprayed 8-inch square (2-quart) baking dish. Bake 1 hour to 1 hour 15 minutes or until legs move easily when twisted or lifted and thermometer inserted in thickest part of thigh reads at least 165°F. Brush chicken all over with 1/4 cup Buffalo wing sauce. Bake 5 to 8 minutes longer or until skin of chicken is crisp. Let chicken stand 5 to 10 minutes. Twist can to remove from chicken; discard can. Serve carved chicken with green onion greens and remaining ingredients.
Nutrition Facts : Calories 540, Carbohydrate 1 g, Cholesterol 165 mg, Fat 3 1/2, Fiber 0 g, Protein 47 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 0 g, TransFat 1 g
BEER CAN CHICKEN
Provided by Bobby Flay
Time 1h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare a kettle grill with charcoal off to one side for indirect grilling and add the soaked apple wood or mesquite wood chips over the coals. Remove the neck and giblets and pat the chicken dry with paper towels. Brush chicken all over with oil and sprinkle with salt and pepper and 3 tablespoons dry rub. Set aside.
- Open the beer can, pour out about 1/2 cup of the beer into a cup and drink it (or pour it over the wood chips). Make an extra hole in the top of the can with a church-key can opener. Add the remaining 1 tablespoon dry rub to the beer can (it might fizz up a little bit at the top, but don't worry, that is normal), the garlic and rosemary.
- Hold the chicken above the can of beer and slide the chicken over the can. Fold the wings back behind the chicken. Make sure the legs are in front of the can, supporting the chicken. Place the chicken inside a disposable pan.
- Place the pan on the grates of the grill on the opposite side of the charcoals, put lid on and cook the chicken until golden brown and the internal temperature registers 160 degrees F in the breast area and 175 degrees F in the thigh area on an instant-read thermometer, 1 to 1 1/2 hours. Remove from the grill (be careful not to spill the contents of the beer can as it will be very hot) and let rest for 10 minutes before carving.
- Use a pair of locking tongs and grab the bottom of the beer can to remove from the chicken cavity. Place on a platter or cutting board to rest and cool. Carve and serve.
Nutrition Facts : Calories 291 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 154 milligrams, Sodium 804 milligrams, Carbohydrate 2 grams, Protein 40 grams, Sugar 0 grams
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.
SPICY BEER CAN CHICKEN RECIPE
Provided by á-128685
Number Of Ingredients 7
Steps:
- Pre heat oven to 400 Rub seasoning all over chicken Place can inside chicken and cook it upright Pour hot sauce over chicken Bake for 5 more minute
JUICIEST BEER CAN CHICKEN
Make and share this Juiciest Beer Can Chicken recipe from Food.com.
Provided by Gay Gilmore
Categories Chicken
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Set up your grill for indirect cooking.
- On a charcoal grill, this means spreading the coals around the outer edges, but not directly below the food.
- On a gas grill the outer burners are lit, but not the middle one.
- Once the grill is covered (which it should always be for indirect grilling) the circulating heat works like a convection oven, so there is no need to turn the food.
- Remove neck and giblets.
- Discard.
- Rinse chicken inside and out; 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 two legs and the can like a tripod.
- Cook chicken over high indirect heat, with the grill cover on for approximately 1 1/4 hours or until the internal temperature registers 165°F in the breast area and 180°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.
Nutrition Facts : Calories 745.5, Fat 53.3, SaturatedFat 14.2, Cholesterol 213.9, Sodium 3692.3, Carbohydrate 4.6, Fiber 0.1, Protein 50.8
BBQ BEER CAN CHICKEN
I tried several beer can chicken recipes and changed the ingredients up until I found one the whole family loves!!
Provided by mark'n'karen
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h55m
Yield 8
Number Of Ingredients 9
Steps:
- Soak wood chips in water for at least 1 hour.
- Preheat an outdoor grill for indirect medium heat, about 350 degrees F (175 degrees C).
- Mix together dark brown sugar, kosher salt, paprika, ground black pepper, and cayenne pepper in a small bowl. Place two half full cans of beer on a baking sheet. Spoon 1 teaspoon seasoning mix into each can. Be careful, this will make the beer foam up and out of the can.
- Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Rub each chicken with 2 tablespoons vegetable oil. Rub the remaining seasoning mix over the entire chicken, inside and out. Fit each chicken over a can of beer with the legs on the bottom; keep upright.
- Drain the wood chips and place them with the coals or in an aluminum pan on or under the grill grate as directed by the grill's manual. Place the two chickens, standing on their cans directly on the grill. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 30 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 chickens from the grill and discard the beer cans. 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 626.9 calories, Carbohydrate 22.8 g, Cholesterol 204.6 mg, Fat 33.2 g, Fiber 3.5 g, Protein 53 g, SaturatedFat 8.3 g, Sodium 5855.5 mg, Sugar 14.1 g
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
BARBECUE BEER-CAN CHICKEN
This barbecue beer-can chicken is a simple way to get tender, moist grilled chicken in just over an hour. And don't be intimated by the name - beer-can chickens are about as easy as dinner can be.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h55m
Yield 4
Number Of Ingredients 10
Steps:
- Heat gas or charcoal grill for indirect cooking. Remove and discard neck and giblets from chicken cavity. Pat chicken dry with paper towels.
- In small bowl, mix paprika, salt, chili powder, coriander, cumin and pepper. Rub mixture on inside and over outside of chicken, using all of mixture. Carefully loosen skin at top of breast. Place butter evenly under skin of breast, without removing skin.
- Open beer can; with can opener, make several other openings in top. Measure out 2/3 cup beer; discard or reserve for another use. Place half-full can of beer in ungreased shallow 8x8- or 13x9-inch aluminum grill pan. Carefully place chicken cavity over can, pushing until chicken balances in pan.
- Place on grill over medium heat, making sure chicken is balanced. Cover grill; cook 1 hour to 1 hour 15 minutes or until legs move easily when twisted or lifted and thermometer inserted in thickest part of thigh reads at least 165°F. Brush chicken all over with 1/4 cup of the barbecue sauce. Cook 8 to 12 minutes longer or until skin of chicken is crisp, but not burned.
- With tongs and flat metal spatula, carefully remove chicken and can from pan on grill; place on clean cutting board or serving platter. Carefully remove pan and drippings; let cool, then discard. Let chicken stand 5 to 10 minutes. Twist can to remove from chicken; discard can. Serve carved chicken with remaining 1/4 cup barbecue sauce.
- To bake chicken, place oven rack in lowest position, and heat oven to 375°F. Place prepared chicken on can in lightly sprayed 8-inch square (2-quart) baking dish. Bake 1 hour to 1 hour 15 minutes or until legs move easily when lifted or twisted and thermometer inserted in thickest part of thigh reads at least 165°F. Brush chicken all over with 1/4 cup of the barbecue sauce. Bake 8 to 12 minutes longer or until skin of chicken is crisp, but not burned. Let chicken stand 5 to 10 minutes. Twist can to remove from chicken; discard can. Serve carved chicken with remaining 1/4 cup barbecue sauce.
Nutrition Facts : Calories 520, Carbohydrate 16 g, Cholesterol 165 mg, Fat 2, Fiber 2 g, Protein 47 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 12 g, TransFat 1 g
BARBECUE BEER CAN CHICKEN RECIPE BY TASTY
Here's what you need: brown sugar, onion powder, garlic powder, mustard powder, smoked paprika, pepper, dried tarragon, salt, whole chicken, beer, barbecue sauce
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, add the brown sugar, onion powder, garlic powder, mustard powder, smoked paprika, pepper, tarragon, and salt and stir to combine. Use half of the spice rub to season the entire chicken. Cover with plastic wrap and refrigerate for at least 2 hours or up to overnight.
- Preheat the grill to 350°F (190°C).
- Remove the chicken from the fridge and season with the remaining spice rub. our out half the can of beer. Place the half-filled can in the chicken cavity and stand it upright.
- Grill the chicken over indirect heat for 30-40 minutes. Baste the chicken with barbecue sauce and cook for another 10-15 minutes, until the internal temperature reaches 165°F (75°C).
- Remove chicken from the grill and let rest for 15 minutes before carving.
- Enjoy!
Nutrition Facts : Calories 1357 calories, Carbohydrate 33 grams, Fat 84 grams, Fiber 1 gram, Protein 97 grams, Sugar 23 grams
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