Flynns Garlic Beer Can Chicken Recipes

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FALL-OFF-THE-BONE BEER CAN CHICKEN



Fall-Off-The-Bone Beer Can Chicken image

This is a very delicious moist crispy fall-off-the-bone chicken you could ever prepare.

Provided by Jamie Payne

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h25m

Yield 8

Number Of Ingredients 10

2 tablespoons garlic powder
½ (12 fluid ounce) can or bottle beer
1 (4 pound) whole chicken, giblets discarded, or more to taste
½ cup butter
2 cloves garlic, smashed
3 tablespoons brown sugar
1 tablespoon paprika
1 tablespoon ground black pepper
1 teaspoon salt
2 tablespoons onion powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spoon garlic powder into beer in the can. Prop the chicken, butt-side down, onto the beer can so the can goes into the cavity. Place the chicken, with the can as a stand, into a large oven-proof skillet.
  • Melt butter in a small saucepan over medium-high heat; add garlic and cook until butter starts bubbling, about 2 minutes. Remove garlic and discard.
  • Inject chicken with the garlic-infused butter using a baster or injector until all areas are injected.
  • Mix brown sugar, paprika, black pepper, and salt in a small bowl. Coat chicken with brown sugar mixture.
  • Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 447.5 calories, Carbohydrate 9.9 g, Cholesterol 167.1 mg, Fat 28.6 g, Fiber 0.8 g, Protein 35.2 g, SaturatedFat 12 g, Sodium 477.7 mg, Sugar 6.1 g

BEER CAN CHICKEN



Beer Can Chicken image

Provided by Bobby Flay

Time 1h20m

Yield 4 servings

Number Of Ingredients 8

2 cups mesquite or apple wood chips, soaked in cold water for 1 hour
1 (3 to 4-pound) roasting chicken, preferably kosher (since it has been brined)
Vegetable oil
Kosher salt and freshly ground black pepper
1/4 cup Bobby Flay's 16 Spice Rub for Chicken, or your favorite dry spice rub recipe, divided
1 (12-ounce) can beer
2 cloves garlic, crushed
2 sprigs fresh rosemary

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



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

GARLIC RANCH BEER-CAN CHICKEN



Garlic Ranch Beer-Can Chicken image

Juicy grilled chicken is in reach with this delicious garlic bacon ranch spin on beer-can chicken that your whole family will love.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h40m

Yield 4

Number Of Ingredients 9

1 whole roasting chicken (3 1/2 to 4 lb)
4 tablespoons cold butter, cut into tablespoons
3 cloves garlic, finely chopped
1/4 cup vegetable oil
1 package (1 oz) ranch salad dressing & seasoning mix
1 can (12 oz) beer
1/2 cup ranch dressing
1/4 cup chopped cooked bacon
Chopped fresh chives and chopped fresh dill weed, if desired

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.

Nutrition Facts : Calories 670, Carbohydrate 4 g, Cholesterol 180 mg, Fat 6, Fiber 0 g, Protein 50 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 2 g, TransFat 1 g

FLYNN'S GARLIC BEER-CAN CHICKEN



Flynn's Garlic Beer-Can Chicken image

Make and share this Flynn's Garlic Beer-Can Chicken recipe from Food.com.

Provided by garlic guy

Categories     One Dish Meal

Time 3h

Yield 2-4 serving(s)

Number Of Ingredients 3

1 whole chicken
1 cup flynn's gourmet garlic sauce
3/4 cup beer

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.

Nutrition Facts : Calories 1481.2, Fat 105.9, SaturatedFat 30.3, Cholesterol 487.6, Sodium 457.8, Carbohydrate 3.2, Protein 114.9

CLASSIC BEER CAN CHICKEN



Classic Beer Can Chicken image

Provided by Elizabeth Karmel

Categories     Beer     Chicken     Backyard BBQ     Dinner     Lunch     Spice     Summer     Tailgating     Grill     Grill/Barbecue

Yield Makes 4 servings

Number Of Ingredients 4

1 (4 to 5 pound) roasting chicken, preferably organic or Amish Olive oil
3 tablespoons of favorite dry spice-rub recipe, divided
Kosher salt and freshly ground black pepper
1 (12-ounce) can of beer

Steps:

  • Grilling Method: Indirect/Medium Heat
  • Remove neck and giblets and pat dry chicken with paper towels. Brush chicken all over with oil and season with 2 tablespoons dry rub or simply with salt and pepper. Set aside.
  • Open beer can, pour out about 1/4 cup of the beer, and make an extra hole in top of the can with church-key can opener. Sprinkle the remaining tablespoon of the dry rub inside beer can (it might fizz up a little bit at the top, but don't worry, that is normal).
  • Hold chicken above the can of beer and slide the chicken over the can, making sure the legs are in front of the can. The legs will act as a tripod, steadying the chicken as it cooks. The chicken will appear to be "sitting" on the grate. Fold the wings back behind the chicken-this is called "wings akimbo."
  • Place chicken on the beer can in the center of the grill's cooking grate. Make sure the legs are in front of the can, supporting the chicken.
  • Cook chicken for 1 to 1 1/2 hours or until the internal temperature registers 165°F in the breast area and 180°F in the thigh. Remove from grill and let rest for 10 minutes before carving.

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