Orange Grilled Beer Can Chickens Recipes

PAT'S BEER CAN GRILLED CHICKEN

Steps:

• For the chicken rub: In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months.
• For the chicken: Preheat your grill to medium-high heat.
• Rub the chicken and its cavity down with the vegetable oil. Season the chicken with rub mixture, remembering to season the cavity. Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover. Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165 degrees F. Once cooked, cover loosely with foil and let rest for 10 minutes before carving.

ORANGE GRILLED BEER-CAN CHICKENS

Steps:

• Heat gas or charcoal grill for indirect grilling. Rub chickens with oil. Sprinkle seasoned salt over each chicken and inside cavities.
• Discard half of beer in each can, leaving remaining half in each can. Place 2 garlic cloves in each can. Place each chicken over top of beer can by holding chicken up and pressing can into cavity. Place 1 quarter of orange in top cavity of each chicken. Insert ovenproof meat thermometer in each chicken so tip of thermometer is in thickest part of inside thigh muscle and does not touch bone.
• Balance chickens on beer cans; place on grill over indirect medium heat. Cover grill; cook about 1 hour 30 minutes or until thermometers read at least 165°F and legs move easily when lifted or twisted.
• Place orange halves and remaining quarters, flesh side down, directly on grill; cover and cook 3 to 5 minutes.
• Remove chickens and oranges from grill; let chickens rest on beer cans 10 to 15 minutes before attempting to remove cans and carve chickens. Before serving, squeeze 2 of the orange halves over tops of chickens; serve others on the side.

BEER CAN 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.

CLAY'S GRILLED BEER CAN CHICKEN

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.