Citrus Garlic Beer Can Chicken Recipes

SUNNY'S CITRUS CAN CHICKEN

Steps:

• Make the glaze: Combine the honey, Worcestershire sauce, lemon zest, lemon juice, thyme, 4 ounces of the malt beverage, a pinch of salt and way more pepper than normal in a saucepan on medium heat. Cook until slightly reduced and glaze-worthy, about 5 minutes.
• Prepare the chicken: Pat the chicken dry all around, then pat it dry again. Rub with the oil all over and sprinkle with salt and pepper. Place the chicken over the can, through the back end with the neck up. Place in a small pan.
• Grill and glaze the chicken. Heat a grill for cooking with indirect heat to 325 degrees F.
• Place the pan over the side of the grill with indirect heat and cook, brushing the chicken with the glaze every 20 minutes, until the internal temperature is around 155 degrees F, about 1 hour, 15 minutes. Remove and slightly tent with aluminum foil to rest and let the temperature rise to 165 degrees F, about 15 minutes. Carve and serve.

GARLIC AND CITRUS CHICKEN

Steps:

• Position the rack in the center of the oven and preheat to 400 degrees F.
• Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.
• Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).
• Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.

GARLIC RANCH BEER-CAN CHICKEN

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 garlic evenly under skin of breast, without removing skin.
• In small bowl, mix vegetable oil and ranch dressing mix. 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.
• 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 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. Let chicken stand 5 to 10 minutes. Twist can to remove from chicken; discard can. Serve carved chicken with remaining ingredients.

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.

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.

RICKARDS WHITE CITRUS SPICED CHICKEN (BEER CAN CHICKEN)

Steps:

• Blend all ingredients for the spice rub together, and rub liberally over entire chicken. Any remaining rub can be put inside the cavity of the chicken.
• If using a roaster, add beer, cinnamon crushed garlic and orange.
• If using a can, pour out or drink approx 1/3 of the can. Break cinnamon stick in half if it wont fit in the can, and add the garlic and orange.
• Slide the chicken, large cavity down, onto the can or roaster being very careful not to tip it over. Close top opening by pulling the skin over or pushing the neck down, and hold shut with a metal skewer.
• Heat one side of barbecue to medium-low. Place a small baking sheet or tinfoil with edges folded up on the other side of grill. Set chicken gently on the baking sheet, and close lid. Try not to open the lid too often, or you'll let the heat out and drag out the cooking time.
• Let roast for 20-25 minutes, then rotate chicken 90 degrees for even cooking. Baste the chicken with melted butter, and close lid for another 20-25 minutes. This helps the skin crisp up.
• Chicken is done when you pierce the thigh with a sharp knife and juices run clear. I usually check the breast as well, making sure no pink runs out.
• A meat thermometer should read 165 deg.F from the breast and 180 deg. from leg.
• When chicken is cooked, remove from the grill and slide the chicken up off the can. Sometimes I get my wife to hold the can tightly with a pair of tongs, and i can pull it off with barbecue gloves. Don't spill the beer on you, it's hot!
• Let rest on a carving board, and tent with foil for 10-12 minutes before carving.

FLYNN'S GARLIC BEER-CAN CHICKEN

Steps:

• Marinade the chicken in the garlic sauce for two or three hours.
• place a 1/2 aluminum can of beer on a baking tray.
• cover the beer can with the chicken.
• bake in a 350 degree oven for 1 to 2 hours depending on weight.

CITRUS & GARLIC BEER CAN CHICKEN

Steps:

• The Rub - Heat oven to 200 degrees. Spread the grated fruits and garlic on a cookie sheet. Turn off the heat of the oven and place the cookie sheet in the oven for 3 to 4 hours to dry. With a mortar and pestle blend the dried fruit and garlic with cumin, red pepper flakes, pepper and salt. Wash the chicken inside and out and dry well. Sprinkle some rub inside chicken and then rub 2 or 3 tbsp evenly over the skin. Reserve at least 1 tablespoon for the sauce. Wrap in foil or large plastic baggie and refrigerate for a minimum of 4 hours. In a small saucepan whisk together 6 oz of the beer, orange juice, ketchup, mustard, honey, vinegar and 1 tbsp of the rub. Bring to a boil and lower heat and simmer for 5 minutes. Reserve. Heat grill to 350 degrees. Soak the wood chips in water for 30 minutes then place in smoker tray or seal in aluminum foil with a couple holes in the top. Place the chips as close to the heat as possible. In a rectangular cake pan, pour in the beer mixture. Place the can of remaining beer in the holder and place the chicken over the can with body cavity facing down. With foil, seal the top of the body cavity. Place the pan on the grill and if possible turn of middle burners and lower side burners to medium low. Keep temperature at around 275 degrees. Using foil "tent" the chicken. Remove after 40 minutes and continue cooking the chicken for about 60 more minutes or until thermometer reads 155 degrees. Remove the bird from the grill and let rest for 5 minutes. Carefully remove from the beer can holder. While bird is cooling pour remaining beer from the can into the pan drippings and sauce. Place on the grill simmer for 3 minutes. Carve the bird for plates and top with the sauce.