OVEN BEER CAN CHICKEN
Provided by Trisha Yearwood
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Remove all but the bottom rack from the oven and preheat to 425 degrees F. Set a large ovenproof skillet on a baking pan.
- Mix the coriander, paprika, lemon zest, 1 teaspoon salt and a few grinds of pepper together in a small bowl. Pat the chicken dry and sprinkle the spice mixture all over the chicken and inside the cavity.
- Pour about 1/2 cup of the beer into the skillet, then insert the open can into the larger chicken cavity. Set the chicken upright on the can in the skillet. Add 1 cup of water to the beer in the skillet.
- Transfer the baking pan with the skillet to the oven and roast until the chicken is golden brown all over and an instant-read thermometer inserted into the center of the breast registers 160 degrees F, 1 hour to 1 hour and 10 minutes. Carefully transfer the chicken with the beer can to a cutting board and let stand 10 minutes.
- Meanwhile, pour the contents of the skillet out into a fat-separating measuring cup (be very careful, the skillet's handle will be hot). Spoon 1 tablespoon of the fat that has risen to the top onto the skillet. Set the skillet over medium heat and add the shallot. Cook, stirring occasionally, until softened, about 3 minutes. Add the flour and cook, stirring, 30 seconds. Pour the juices from the measuring cup into the skillet, leaving the remaining fat behind (if you don't have a fat-separator, pour the juices into a bowl and remove as much of the fat as possible with a small ladle). Bring the juices to a simmer in the skillet, about 1 minute, then add the cream and bring back to a simmer, about 1 minute. If the sauce seems too concentrated, dilute with a little water. If it seems too thin, simmer until reduced to a nice coating consistency. Stir in the parsley.
- Remove the can by placing tongs around the edge of the neck cavity and tipping the chicken back just slightly. Carefully twist and remove the can while holding the chicken back with the tongs. Return the chicken to the middle of the cutting board and carve into pieces. Serve the chicken with the sauce.
JUICIEST BEER CAN CHICKEN
Make and share this Juiciest Beer Can Chicken recipe from Food.com.
Provided by Gay Gilmore
Categories Chicken
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Set up your grill for indirect cooking.
- On a charcoal grill, this means spreading the coals around the outer edges, but not directly below the food.
- On a gas grill the outer burners are lit, but not the middle one.
- Once the grill is covered (which it should always be for indirect grilling) the circulating heat works like a convection oven, so there is no need to turn the food.
- Remove neck and giblets.
- Discard.
- Rinse chicken inside and out; pat dry with paper towels.
- Rub chicken lightly with oil, then rub inside and out with salt, pepper and dry rub.
- Set aside.
- Open beer can and take several gulps (make them big gulps so that the can is half full).
- Place beer can on a solid surface.
- Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can.
- Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its two legs and the can like a tripod.
- Cook chicken over high indirect heat, with the grill cover on for approximately 1 1/4 hours or until the internal temperature registers 165°F in the breast area and 180°F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife.
- Remove from grill and let rest for 10 minutes before carving.
Nutrition Facts : Calories 745.5, Fat 53.3, SaturatedFat 14.2, Cholesterol 213.9, Sodium 3692.3, Carbohydrate 4.6, Fiber 0.1, Protein 50.8
BEER CAN CHICKEN
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
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
BEER-CAN CHICKEN
How to Make Beer Can Chicken
Provided by Alison Roman
Categories Beer Chicken Fourth of July Low Cal Father's Day Backyard BBQ Dinner Lunch Summer Grill Grill/Barbecue Low Cholesterol Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Pour out (or drink) half of beer.
- Prepare grill for high, indirect heat and fit with grill pan (for a charcoal grill, bank coals on 1 side of grill and put drip pan on empty side; for a gas grill, leave 1 burner turned off and place drip pan over unlit burner). Add water to pan to a depth of 1/2".
- Season chicken with 4-3-2-1 Spice Rub. Place cavity of chicken, legs pointing down, onto open can so that it supports chicken upright. Place can, with chicken, on grill over indirect heat (and above drip pan). Grill chicken, covered, until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 45-60 minutes. (If using charcoal, you may need to add more to maintain heat.) Let chicken rest 10 minutes before carving. Serve with pan drippings.
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- Preheat the oven to 425 degrees F. Place a baking dish, roasting pan or dutch oven on a baking sheet. Open the can of beer and take a few sips and/or pour about 1/4 of it into the dish or pan. Set the can in the center of the dish.
- Remove the giblets and any other parts of the chicken and discard or set aside for another use. If desired, wash the chicken but either way – pat it TOTALLY dry with paper towels. You don’t want one speck of liquid.
- In a small bowl, stir together the sugar, salt, pepper, paprika, garlic powder, onion powder and chili powder.
- In another bowl, add the softened butter. Add a few pinches (about 1/3 of the mix) of the spice mix to the butter and stir together until combined and smooth. Gently lift the skin of the chicken and rub the butter all over the breasts (UNDER the skin) and the thighs, if you can get to them. You only have to add a thin layer because much of the butter will run out of the chicken as it cooks. Push it up underneath the skin as far as it can go. Slice one of the limes into 1/8-inch slices and slide them up underneath the skin – as many as you can fit in one layer. Gently sit the chicken on top of the can of beer which is in the dish (OMG, so many things), the beer can going into the cavity of the chicken. Or you might have one of those fancy contraptions that makes beer can chicken easier.
6 BEST BEER CAN CHICKEN RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Cathy JacobsPublished 2007-08-30
- Classic Beer Can Chicken. This classic beer can chicken recipe combines the flavors of a traditional rosemary and thyme spice rub for the grill with the hoppy flavors steamed out of the beer can.
- Smoked Beer Butt Chicken. This smoked beer butt chicken recipe uses a low and slow method of roasting to impart a delicious depth of flavor. Steaming the chicken this way in the smoker keeps the meat super moist and juicy while it slow-roasts to perfection.
- Southwestern-Style Beer Can Chicken. Amp up your grilled chicken with spicy Southwestern flavors with this Southwestern-style beer can chicken recipe that packs a wallop.
- Crabby Drunken Chicken. The crabby drunken chicken recipe with the apt name serves up a taste of the South that your grilling party guests are sure to enjoy.
- Jamaican Jerk Beer Can Chicken (or Turkey) Serve up grilled chicken infused with the taste of the Caribbean this summer. This Jamaican jerk beer can chicken (or Turkey) recipe delivers a moist and juicy bird with all the tangy and spicy flavors of jerk seasonings.
- Beer Can Chicken in the Oven. When you don't feel like grilling (like on rainy days), this beer can chicken in the oven tastes just as good as if you'd made it on your barbecue.
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