Honey Garlic Beer Can Chicken Recipes

HONEY GARLIC BEER CAN CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Pull out a baking sheet, roasting pan or Dutch oven. Open the can of beer and pour about 1/4 on the dish or pan. Set the beer can in the center of the pan.
• Pat the chicken dry with paper towels.
• In a small bowl, add garlic powder, sea salt, smoked paprika, ancho chili powder, and ground black pepper. Give it a quick stir to mix all the spices.
• Add the spice blend to the chicken and rub it in all over, and I mean ALL OVER.
• Gently set the chicken on top of the can of beer. The can will go into the cavity of the chicken so it looks like it's sitting down.
• Roast the chicken for 1 hour.
• In the meantime, add honey, garlic cloves, tamari, coarse mustard and red pepper flakes to a small bowl. Using a whisk, stir until the mixture is smooth.
• Remove chicken from the oven and brush 1/2 of the honey garlic mixture on the chicken. Roast chicken for an additional 5-10 minutes. Until internal temperature of chicken is 165 F.
• Remove the chicken from the oven and let rest for 10 minutes. Brush on the remaining honey garlic sauce, slice and serve!

BEER CAN CHICKEN WITH GARLIC

Steps:

• Mix all the spices together.
• Rub against chicken.
• Unwrap one of the head of garlic and slice.
• Toss inside of chicken.
• Refridgerate Chicken overnight.
• Pop the tab on the beer can. Using a "church key"-style can opener,
• make 6 or 7 holes in the top of the can.
• Drink or pour out the top inch of beer,
• then spoon the remaining dry rub through the holes into the beer.
• Holding the chicken upright, push the chicken down onto the beer can so that the can goes into the cavity.
• Stand the "stuffed" chicken on a roasting pan.
• The bottom of the beer can and the two legs form a triangular support. If the chicken is too big and the beer can unstable, buttress the legs with skewers.
• Preheat the oven to 350 degrees.
• Roast about 1 or 2 hours until the skin is crisp and the juices run clear when the bird is poked with the tip of a knife.
• Allow the finished bird to rest before carving.
• Brush with honey.
• Serve.