Ultra Moist Lemon Beer Can Chicken Recipes

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BEER CAN CHICKEN



Beer Can Chicken image

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

⅓ cup brown sugar
2 tablespoons chili powder
2 tablespoons paprika
2 teaspoons dry mustard
½ teaspoon salt
¼ teaspoon ground black pepper
½ (12 fluid ounce) can beer
1 (3 pound) whole 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.

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

BAKED BEER CAN CHICKEN



Baked Beer Can Chicken image

This chicken always turns out juicy and tender with robust flavor. Are you tired of the same old boring chicken? Try this one! It is so easy to prepare and cook. There are other versions that can be cooked on the grill but we prefer ours in the oven. It's a dinner our whole family loves.

Provided by staycd

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h40m

Yield 4

Number Of Ingredients 11

¼ cup garlic powder
2 tablespoons seasoned salt
2 tablespoons onion powder
1 tablespoon dried oregano
1 tablespoon salt
1 ½ teaspoons ground black pepper
1 (12 fluid ounce) can light-flavored beer (such as Bud Light®)
1 (3 pound) whole chicken
4 green onions, sliced
4 green onions, cut in half crosswise
1 (12 fluid ounce) can light-flavored beer (such as Bud Light®)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix the garlic powder, seasoned salt, onion powder, dried oregano, salt, and ground black pepper in a small bowl; set aside. Pour 1/3 of one can of beer into the bottom of a 9x13-inch baking dish. Place the open beer can in the center of the baking dish.
  • Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the open beer can with the legs on the bottom. With the breast of the chicken facing you, use a paring knife to cut a small slit on each side and press the tip of each wing into the slit to encourage even cooking.
  • Rub the prepared seasoning mixture to taste over the entire chicken. Pat the sliced green onions around the whole chicken evenly. Some will fall into the beer, that's fine. Press the halved green onions into the top cavity of the chicken. Open the remaining beer and pour 1/2 of it into the pan under then chicken. Reserve the remaining beer.
  • Bake the chicken in the preheated oven. After 45 minutes, pour remaining beer into the pan under the chicken. Continue baking until no longer pink at the bone and the juices run clear, about 30 additional 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 oven 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 564.1 calories, Carbohydrate 20 g, Cholesterol 145.4 mg, Fat 26 g, Fiber 2.6 g, Protein 49.3 g, SaturatedFat 7.2 g, Sodium 3276.5 mg, Sugar 3.9 g

BEER CAN CHICKEN



Beer Can Chicken image

Provided by Food Network

Categories     main-dish

Time P1DT1h30m

Yield 6 servings

Number Of Ingredients 9

2 cups water
1 (12-ounce) bottle light bodied beer
1/2 cup brown sugar, packed
3 tablespoons coarse sea salt
3 tablespoons fresh lemon juice
1 (2 1/2-gallon) plastic re-sealable bag
2 whole chickens
2 (12-ounce) cans favorite beer
2 tablespoons lemon pepper

Steps:

  • For the brine: Combine water, beer, brown sugar, salt, and lemon juice in large mixing bowl. Stir until salt and sugar dissolve. Pour mixture into plastic bag. Add chicken and seal bag, remove as much air as possible. Refrigerate overnight, turning occasionally.
  • For the beer: Pour out 1/4 of beer. Add 1 tablespoon of lemon pepper to each beer.
  • For the chicken: Preheat barbecue grill to 375 degrees F.
  • Remove chickens from refrigerator and from brine and pat dry with a paper towel. Place beer cans on a sheet pan. Take 1 chicken, neck end up, and place the chicken onto the top of the beer can. Repeat with other chicken. Take the sheet pan with chickens and place it on the grill. Cover and grill for 1 hour. Remove from grill, cool for 15 minutes, carve, and serve.

BEER-CAN CHICKEN



Beer-Can Chicken image

I love to make this chicken and then I use the leftover cooked chicken for another meal. It is so moist and juicy!!! I do use Paula Deen's House Seasoning, which I will include a 1/4 of the recipe of it in the directions section.

Provided by diner524

Categories     Whole Chicken

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 6

5 -6 lbs chicken, cleaned and patted dry
seasoning salt
house seasoning
1 tablespoon garlic, minced
2 tablespoons lemon juice
6 -8 ounces beer

Steps:

  • Remove any bags of organs/neck/giblets.
  • Rinse the chicken, and then pat it dry with paper towels.
  • Sprinkle inside the cavity as well as outside with seasoned salt and house seasoning to taste.
  • Drink/pour 1/3-1/2 of a can of beer, then add at least 1 tablespoon(or as much as you like) of minced garlic and 2 tablespoons lemon juice to the can. This is the time to add any herbs/seasonings your family likes, such as, oregano, thyme, rosemary etc.
  • I then add this can to my beer-can chicken gadget, that I got at Walmart for less than 3 dollars, but you don't have to use one.
  • Preheat grill to medium-high heat on one side.
  • Place chicken over the top of beer can so that it goes into the cavity. I place mine in a shallow foil pan, so that I catch the juices, which then could be used to make gravy or stock. Now place chicken on the grill over an area that is not over direct heat, cover and cook for one hour and thirty minutes or more, as the size of the chicken will determine when it will be cooked through,until there are no red juices, it is done.
  • House Seasoning: 1/3 cup salt, 1/8 cup pepper and 1/8 cup garlic powder. I use this mixture on almost all meats, just love it!

Nutrition Facts : Calories 1243, Fat 85.4, SaturatedFat 24.4, Cholesterol 425.2, Sodium 399.1, Carbohydrate 2.8, Fiber 0.1, Sugar 0.2, Protein 105.8

MOIST LEMON HERB CHICKEN



Moist Lemon Herb Chicken image

I wanted a healthy, flavorful chicken recipe that was fast, easy and a real crowd-pleaser. I got lucky and hit the jackpot with this one! -Kali Wraspir, Olympia, Washington

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 tablespoon herbes de Provence
2 teaspoons grated lemon zest
3 tablespoons lemon juice

Steps:

  • Sprinkle chicken with salt and pepper. In a large ovenproof skillet coated with cooking spray, brown chicken in oil. Sprinkle herbes de Provence and lemon zest over chicken; add lemon juice to pan., Bake, uncovered, at 375° for 12-15 minutes or until a thermometer reads 170°.

Nutrition Facts : Calories 220 calories, Fat 7g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 378mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges

BEER CAN CHICKEN



Beer Can Chicken image

Make and share this Beer Can Chicken recipe from Food.com.

Provided by opal Fitzgerald

Categories     Whole Chicken

Time 2h

Yield 8 serving(s)

Number Of Ingredients 4

2 cups hickory chips or 2 cups oak chips
2 (12 ounce) cans beer (plus additional if needed)
1/2 cup your favorite barbecue rub
2 whole chickens, fat removed washed and blotted dry (3 1/2 to 4-pound)

Steps:

  • Place wood chips in bowl.
  • Pop tabs of each beer can, and make 2 additional holes in each top, using a church-key opener.
  • Pour half the beer from each can over the chips.
  • Add additional beer or water to cover the chips, soak them for 1 hour and drain.
  • Set up grill for indirect grilling.
  • Sprinkle 1 teaspoon barbecue rub in neck cavity and 2 teaspoons in main cavity of each chicken.
  • Add 1 tablespoon rub to each open, half-full can of beer.
  • (Don't worry if it foams up.) Season outside of each bird with 2 tablespoons rub.
  • Stand beer cans on work surface. Holding each chicken upright, lower it over can so that can goes into main cavity.
  • Pull chicken legs forward to form a sort of tripod.
  • The chicken should sit upright over the can.
  • Carefully transfer chickens to grill in this same position, placing them in center over drip pan away from heat. If using charcoal, toss half the wood chips on each mound of coals.
  • If using gas, place chips in smoker box.Barbecue chickens until nicely browned and cooked through, About 1 1/2 hours, keeping temperature about 350 degrees F.
  • (If using charcoal, replenish coals as needed.) The internal temperature of the birds (taken in thickest part of thigh) should be 165°F.
  • Carefully transfer birds to platter in same position.
  • To carve lift bird off of can, and discard can.
  • You can use any seasoning on the birds and other flavorful liquids - not just beer in the can.
  • You can use a can of Coke or Sprite. Soda is more interesting than you might imagine. Just be sure you open the can first. Opal Fitzgerald Quinlan, Texas.

Nutrition Facts : Calories 771.5, Fat 53.2, SaturatedFat 15.2, Cholesterol 243.8, Sodium 358, Carbohydrate 5.2, Fiber 0.2, Sugar 0.6, Protein 57.9

BEER-CAN CHICKEN



Beer-Can Chicken image

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

1 can light lager
1 3 1/2- to 4-pound chicken
2 tablespoons 4-3-2-1 Spice Rub
Special Equipment
A foil baking pan (for drip pan)

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.

MOIST LEMON CHICKEN



Moist Lemon Chicken image

"I originally developed this marinade for seafood, but it's wonderful with chicken, too," writes Nancy Schickling of Bedford, Virginia. "It adds mild lemon zing and keeps the meat moist and tender."

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 11

3/4 cup water
1/4 cup lemon juice
2 tablespoons dried minced onion
1 tablespoon dried parsley flakes
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1 teaspoon dill seed
1/2 teaspoon salt, optional
1/2 teaspoon curry powder
1/2 teaspoon pepper
1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up

Steps:

  • In a large resealable plastic bag, combine the first 10 ingredients; add chicken. Seal bag and turn to coat; refrigerate for 4-6 hours. , Drain and discard marinade. Grill chicken, covered, over low heat for 50-60 minutes or until juices run clear, turning several times.

Nutrition Facts : Calories 219 calories, Fat 6g fat (0 saturated fat), Cholesterol 96mg cholesterol, Sodium 132mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges

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