PAT'S BEER CAN GRILLED CHICKEN
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the chicken rub: In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months.
- For the chicken: Preheat your grill to medium-high heat.
- Rub the chicken and its cavity down with the vegetable oil. Season the chicken with rub mixture, remembering to season the cavity. Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover. Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165 degrees F. Once cooked, cover loosely with foil and let rest for 10 minutes before carving.
CLAY'S GRILLED BEER CAN CHICKEN
I'll keep this brief. This is the best grilled beer can chicken you will ever make.
Provided by Clayton Ballerine
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Combine onion powder, salt, smoked paprika, cumin, cayenne pepper, garlic powder, oregano, thyme, and brown sugar in a small resealable plastic bag and shake the bag to mix the spices. Pour spice mix into a small bowl.
- Make 2 cuts in the chicken skin, on front and back of chicken; insert your hand underneath the skin in front and back and loosen and separate skin without tearing it. Rub the chicken skin and cavity with vegetable oil, and rub the spice rub over the chicken skin, inside the cavity, and beneath the loosened skin.
- Preheat grill for medium heat.
- Place the beer can on the preheated grill and sit the chicken onto the beer can. Grill until chicken is thoroughly browned, the juices run clear, and an instant-read meat thermometer inserted into the breast, not touching bone, reads at least 165 degrees F (75 degrees C), 1 to 1 1/2 hours.
Nutrition Facts : Calories 428.7 calories, Carbohydrate 4.5 g, Cholesterol 129.3 mg, Fat 25.5 g, Fiber 0.7 g, Protein 41.5 g, SaturatedFat 6.8 g, Sodium 1290.6 mg, Sugar 1.3 g
CLAY'S GRILLED BEER CAN CHICKEN
I'll keep this brief. This is the best grilled beer can chicken you will ever make.
Provided by Clayton Ballerine
Categories Whole Chicken
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Combine onion powder, salt, smoked paprika, cumin, cayenne pepper, garlic powder, oregano, thyme, and brown sugar in a small resealable plastic bag and shake the bag to mix the spices. Pour spice mix into a small bowl.
- Make 2 cuts in the chicken skin, on front and back of chicken; insert your hand underneath the skin in front and back and loosen and separate skin without tearing it. Rub the chicken skin and cavity with vegetable oil, and rub the spice rub over the chicken skin, inside the cavity, and beneath the loosened skin.
- Preheat grill for medium heat.
- Place the beer can on the preheated grill and sit the chicken onto the beer can. Grill until chicken is thoroughly browned, the juices run clear, and an instant-read meat thermometer inserted into the breast, not touching bone, reads at least 165 degrees F (75 degrees C), 1 to 1 1/2 hours.
Nutrition Facts : Calories 428.7 calories, Carbohydrate 4.5 g, Cholesterol 129.3 mg, Fat 25.5 g, Fiber 0.7 g, Protein 41.5 g, SaturatedFat 6.8 g, Sodium 1290.6 mg, Sugar 1.3 g
CLAY'S GRILLED BEER CAN CHICKEN
I'll keep this brief. This is the best grilled beer can chicken you will ever make.
Provided by Clayton Ballerine
Categories Whole Chicken
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Combine onion powder, salt, smoked paprika, cumin, cayenne pepper, garlic powder, oregano, thyme, and brown sugar in a small resealable plastic bag and shake the bag to mix the spices. Pour spice mix into a small bowl.
- Make 2 cuts in the chicken skin, on front and back of chicken; insert your hand underneath the skin in front and back and loosen and separate skin without tearing it. Rub the chicken skin and cavity with vegetable oil, and rub the spice rub over the chicken skin, inside the cavity, and beneath the loosened skin.
- Preheat grill for medium heat.
- Place the beer can on the preheated grill and sit the chicken onto the beer can. Grill until chicken is thoroughly browned, the juices run clear, and an instant-read meat thermometer inserted into the breast, not touching bone, reads at least 165 degrees F (75 degrees C), 1 to 1 1/2 hours.
Nutrition Facts : Calories 428.7 calories, Carbohydrate 4.5 g, Cholesterol 129.3 mg, Fat 25.5 g, Fiber 0.7 g, Protein 41.5 g, SaturatedFat 6.8 g, Sodium 1290.6 mg, Sugar 1.3 g
CLAY'S GRILLED BEER CAN CHICKEN
I'll keep this brief. This is the best grilled beer can chicken you will ever make.
Provided by Clayton Ballerine
Categories Whole Chicken
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Combine onion powder, salt, smoked paprika, cumin, cayenne pepper, garlic powder, oregano, thyme, and brown sugar in a small resealable plastic bag and shake the bag to mix the spices. Pour spice mix into a small bowl.
- Make 2 cuts in the chicken skin, on front and back of chicken; insert your hand underneath the skin in front and back and loosen and separate skin without tearing it. Rub the chicken skin and cavity with vegetable oil, and rub the spice rub over the chicken skin, inside the cavity, and beneath the loosened skin.
- Preheat grill for medium heat.
- Place the beer can on the preheated grill and sit the chicken onto the beer can. Grill until chicken is thoroughly browned, the juices run clear, and an instant-read meat thermometer inserted into the breast, not touching bone, reads at least 165 degrees F (75 degrees C), 1 to 1 1/2 hours.
Nutrition Facts : Calories 428.7 calories, Carbohydrate 4.5 g, Cholesterol 129.3 mg, Fat 25.5 g, Fiber 0.7 g, Protein 41.5 g, SaturatedFat 6.8 g, Sodium 1290.6 mg, Sugar 1.3 g
TEXAS DRY RUB BEER CAN CHICKEN
This recipe is awesome! Some of the best rub I've tried in a long time. Can't wait for you to try this one!
Provided by tshull777
Categories Whole Chicken
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl combine the rub ingredients.
- Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Lightly spray or brush all over with the vegetable oil and season, inside and out, with the rub. Let rest at room temperature while you preheat your grill.
- Open the beer can an pour off half of the beer. (Or drink it if you don't want to waste it.) Set the half-full can of beer in can holder (or if you don't have a can holder, just be extra careful and place the can on a flat smooth surface), and add fresh rosemary leaves, minced shallot and lemon juice. This will help add moisture and flavor from the inside as your chicken cooks. You may need to use a funnel, to help add the ingredients to the can.
- Slide the chicken over the top so the can fits inside the cavity. Transfer the bird to your preheated grill, while carefully keeping the can upright. Carefully balance the bird on its two legs and the can holder. (If can holder is not used just use the can and use the legs like a tripod.) Grill over Indirect Medium heat until the juices run clear and the internal temperature reaches 170 F in the breast and 180 F in the thickest part of the thigh. 1 - 1/4 to 1 - 1/2 hours. Wearing barbecue mitts, carefully remove the chicken and the can (holder) from the grill. Do not spill the beer, it will be HOT. Let the chicken rest for about 10 minutes before lifting it from the can (holder). Discard the beer. Cut the chicken into serving pieces. Serve warm.
- ENJOY!
Nutrition Facts : Calories 716.1, Fat 49.6, SaturatedFat 13.7, Cholesterol 213.9, Sodium 1969.5, Carbohydrate 14.8, Fiber 2.7, Sugar 8.2, Protein 51.8
CLAY'S GRILLED BEER CAN CHICKEN
I'll keep this brief. This is the best grilled beer can chicken you will ever make.
Provided by Clayton Ballerine
Categories Whole Chicken
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Combine onion powder, salt, smoked paprika, cumin, cayenne pepper, garlic powder, oregano, thyme, and brown sugar in a small resealable plastic bag and shake the bag to mix the spices. Pour spice mix into a small bowl.
- Make 2 cuts in the chicken skin, on front and back of chicken; insert your hand underneath the skin in front and back and loosen and separate skin without tearing it. Rub the chicken skin and cavity with vegetable oil, and rub the spice rub over the chicken skin, inside the cavity, and beneath the loosened skin.
- Preheat grill for medium heat.
- Place the beer can on the preheated grill and sit the chicken onto the beer can. Grill until chicken is thoroughly browned, the juices run clear, and an instant-read meat thermometer inserted into the breast, not touching bone, reads at least 165 degrees F (75 degrees C), 1 to 1 1/2 hours.
Nutrition Facts : Calories 428.7 calories, Carbohydrate 4.5 g, Cholesterol 129.3 mg, Fat 25.5 g, Fiber 0.7 g, Protein 41.5 g, SaturatedFat 6.8 g, Sodium 1290.6 mg, Sugar 1.3 g
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