Sriracha Beer Can Chicken Recipes

SRIRACHA BEER CAN CHICKEN

Steps:

• Remove the giblets from the chicken and pat it dry with a paper towel.
• In a small bowl, combine the softened butter with the chili sauce. Mash it together to form a paste.
• Rub the entire chicken with the butter paste. If possible, work some under the skin, between the skin and meat of the chicken. Save about 1/4 of the butter paste to apply later as the chicken cooks.
• Pour out (or drink) half of the beer. Also, make sure the beer is at room temperature. Add a few dashes of sriracha to the beer also.
• Set the can upright in a large dish. Carefully place the bird directly over the can. It should stand up perfectly.
• Prepare grill for indirect heat. If you have three heat elements, turn on the outside two and leave the middle completely off.
• Set chicken in middle of grill, so it isn't directly over the heat. Close the lid and cook the chicken for about an hour for a 4 pound chicken.
• Use a thermometer to make sure the bird registers 160°F in the breast and 175-180°F in the thigh.
• Remove bird carefully from grill and let cool for 10 minutes.
• Carefully remove beer can from chicken cavity.
• Slice up chicken and serve!

BEER CAN CHICKEN WITH HONEY, LIME & SRIRACHA GLAZE RECIPE - (4.5/5)

Steps:

• Prepare chicken Remove giblets and pat chicken dry with paper towel Place chicken over can of beer secured in a beer can roasting pan Heat one side of grill to 400 degrees. Place chicken on side of grill over indirect heat and close lid Prepare the glaze Whisk together honey, Sriracha, salt and the juice of one lime until fully incorporated Baste chicken with glaze while grilling (every 20 to 30 minutes) until glaze is gone. Rotate chicken as needed to cook evenly. Cook chicken approximately 20 minutes per pound or to an internal temperature of 180 degrees Turn off the heat and let chicken rest on grill for 15 minutes. Remove chicken from grill and allow to rest for a few more minutes before carefully removing chicken from beer can roasting pan to a cutting board. Cut and serve with sides of choice.