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!

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.

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.