Lawrys Beer Can Chicken Recipe 365

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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

LAWRY'S® BEER CAN CHICKEN RECIPE - (3.6/5)



Lawry's® Beer Can Chicken Recipe - (3.6/5) image

Provided by Jake57

Number Of Ingredients 7

2 tablespoons Lawry's® Seasoned Salt
2 tablespoons brown sugar, packed
2 teaspoons Lawry's® Garlic Powder with Parsley
2 teaspoons McCormick® Black Pepper, coarse ground
1 whole chicken (about 5-pounds)
1 tablespoon olive oil
1 (12-ounce) can beer or soda

Steps:

  • Prepare grill for indirect medium heat (350°F to 375°F). Preheat grill by turning all burners to medium. Turn off burner(s) on one side of grill. Mix seasoned salt, sugar, garlic powder and pepper in small bowl. Rub chicken with oil. Rub cavity with 1 tablespoon of the seasoning mixture. Sprinkle remaining seasoning mixture under skin and over surface of chicken. Remove (Drink)about 1/4 cup beer and poke 2 holes in top of can. Hold chicken upright (legs pointing down) and insert opened beer can into cavity. Stand chicken in upright position on unlit side of grill. Position legs to best support chicken (similar to a tripod). Close lid. Grill chicken 1 1/2 hours or until cooked through (internal temperature reaches 165°F in the thigh). Remove chicken from can before serving.

BEER CAN CHICKEN



Beer Can Chicken image

Q) Why did the chicken cross the road? A) Because it couldn't remember where it left its beer

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 6

1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer

Steps:

  • Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and 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 2 legs and the can like a tripod.
  • Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees 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.

THE BEST BEER CAN CHICKEN EVER



The Best Beer Can Chicken Ever image

Spicy skin and tender roast chicken!

Provided by Laura

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h10m

Yield 6

Number Of Ingredients 15

1 cup chocolate stout beer
3 green Thai chile peppers
3 cloves garlic, peeled
3 tablespoons brown sugar
2 teaspoons dry mustard
1 teaspoon garam masala
1 teaspoon kosher salt
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon ground nutmeg
1 (5 pound) whole chicken

Steps:

  • Preheat grill for medium heat. If using charcoal, push coals to the side of the grilling area for indirect heat.
  • Pour stout beer into an empty 12-ounce soda can and drop Thai chilies and garlic cloves into the can. Mix brown sugar, dry mustard, garam masala, kosher salt, black pepper, cayenne pepper, cumin, cinnamon, onion powder, garlic powder, and nutmeg in a bowl.
  • Rinse the chicken and coat the skin with the entire batch of spice rub. Place soda can containing beer mixture onto the prepared grill and sit the chicken upright onto the can.
  • Grill chicken over indirect heat until juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads at least 165 degrees F (75 degrees C), about 45 minutes. Let chicken rest 10 minutes before serving.

Nutrition Facts : Calories 531.6 calories, Carbohydrate 10 g, Cholesterol 161.9 mg, Fat 29.1 g, Fiber 0.5 g, Protein 51.9 g, SaturatedFat 8 g, Sodium 479.9 mg, Sugar 6.8 g

CLAY'S GRILLED BEER CAN CHICKEN



Clay's Grilled Beer Can Chicken image

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

1 tablespoon onion powder
1 tablespoon salt
1 tablespoon smoked paprika
1 ½ teaspoons ground cumin
1 ½ teaspoons ground cayenne pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon brown sugar
1 (4 pound) whole chicken, rinsed and dried
1 tablespoon vegetable oil, or more as needed
½ (12 ounce) can beer (such as Budweiser®)

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

LAWRY'S® BEER CAN CHICKEN



Lawry's® Beer Can Chicken image

A unique method of cooking chicken on the grill. The seasoning rub on the chicken yields crisp flavorful skin, while cooking the bird over a beer can keeps the meat tender and juicy.

Provided by Lawry's

Categories     Entrees,

Yield 10

Number Of Ingredients 7

2 tbsps Lawry's® Seasoned Salt
2 tbsps packed brown sugar
2 tsps Lawry's® Garlic Powder with Parsley
2 tsps McCormick® Black Pepper, Coarse Ground
1 whole chicken about 5 pounds
1 tbsp olive oil
1 can (12 oz) beer

Steps:

  • Prepare grill for indirect medium heat (350°F to 375°F). Preheat grill by turning all burners to medium. Turn off burner(s) on one side of grill.
  • Mix seasoned salt, sugar, garlic powder and pepper in small bowl. Rub chicken with oil. Rub cavity with 1 tablespoon of the seasoning mixture. Sprinkle remaining seasoning mixture under skin and over surface of chicken.
  • Remove about 1/4 cup beer and poke 2 holes in top of can. Hold chicken upright (legs pointing down) and insert opened beer can into cavity. Stand chicken in upright position on unlit side of grill. Position legs to best support chicken (similar to a tripod). Close lid.
  • Grill chicken 1 1/2 hours or until cooked through (internal temperature reaches 165°F in the thigh). Remove chicken from can before serving.

Nutrition Facts : Calories 280 Calories

BEER CAN CHICKEN



Beer Can Chicken image

BEER CAN CHICKEN RECIPE - IN THE OVEN Easy Prep: 15 min; Cook: 2 hours ( If starting with frozen chicken, defrost for 3 days in refrigerator.) You will need an oven proof pan or dish, tongs, oven mitt, skewer.

Provided by like2create

Categories     Chicken

Time 1h15m

Yield 1 whole chicken, 4-6 serving(s)

Number Of Ingredients 4

1 (3 -6 lb) whole free-range chicken
3 tablespoons Emeril's Original Essence (3 TBSP)
3 tablespoons lawry's garlic salt (3 TBSP)
1 (12 ounce) can beer (ONE 12 oz. can)

Steps:

  • PREHEAT oven to 400 degrees F. - rack on bottom.
  • REMOVE any innards or other items from inside of the chicken.
  • RINSE the chicken inside and out in cold, running water.
  • OPTIONAL: seal neck of chicken with skewer (shown) for gravy, seal neck, for moister chicken, leave open.
  • RUB the chicken, inside and out with Memphis rub or your choice of spices.
  • OPEN a standard can (14 oz) of your favorite beer, punch a few extra holes, and pour out about 1/4 of the beer.
  • ADD 2 TBSP rub or spice to beer can.
  • PLACE beer can on oven proof pan or dish (this allows the chicken to cook indirectly and catches the juices if you want to make gravy.
  • ARRANGE chicken on beer can, allow the two legs to form two sides of tripod so chicken is stable (picture).
  • WHEN oven is ready (400 degrees), place chicken on pan or plate on bottom rack. Some cooks 'tent' the bird with foil for the first hour or so to prevent over-browning.
  • REDUCE oven to 350 degrees after 1/2 hour. BEST when chicken cooks 1 1/2 - 2 hours - check visually after about 1/2 hour and rotate the chicken in a half circle to cook evenly, should brown slowly and evenly.
  • WHEN chicken is ready, using tongs and oven glove if necessary to separate chicken and beer can, carefully remove to separate platter. Allow to stand for 10 minutes.
  • REMOVE pan or dish, and pour in any remaining beer, stirring, if make a sauce.
  • CUT up chicken and serve. Serve gravy in separate dish.

Nutrition Facts : Calories 770.4, Fat 51.3, SaturatedFat 14.7, Cholesterol 255.4, Sodium 241.9, Carbohydrate 3.2, Protein 63.7

LAWRY'S PAPRIKA CHICKEN



Lawry's Paprika Chicken image

This is a quick and easy meal to prepare for dieters. The chicken is very flavorful and juicy. I recommend getting the Lawry's brand of seasoned salt because it tastes wonderful. I like to serve this with a baked sweet potato. Sweet potatoes help your body to burn fat and they complement the flavor of the chicken. To microwave the sweet potato, pierce it all over with a fork. Cook for 6-9 minutes depending on the size or until tender. I like to mix cinnamon and sugar and lightly sprinkle it on the sweet potato.

Provided by More Sunshine

Categories     Chicken Breast

Time 30m

Yield 1 serving(s)

Number Of Ingredients 4

1 boneless skinless chicken breast
Lawry's Seasoned Salt
hot paprika
nonstick cooking spray

Steps:

  • Spray a large non-stick skillet with non-stick cooking spray.
  • Lightly sprinkle both sides of the chicken with the seasoned salt and the paprika.
  • Cook over medium heat about 2 minutes on each side.
  • Lower the heat to low, cover the skillet, and continue cooking 15 minutes longer, turning the chicken over every 5 minutes.
  • Continue cooking until the chicken is no longer pink in the center. You may want to check thinner pieces of chicken after 10 minutes as they will cook faster.

Nutrition Facts : Calories 129.8, Fat 1.5, SaturatedFat 0.4, Cholesterol 68.4, Sodium 76.7, Protein 27.2

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