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
Provided by Bobby Flay
Time 1h20m
Yield 4 servings
Number Of Ingredients 8
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
THE BEST BEER CAN CHICKEN EVER
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
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
BASIC BEER-CAN CHICKEN
Categories Beer Chicken Fourth of July Super Bowl Backyard BBQ Summer Tailgating Grill/Barbecue Bon Appétit
Number Of Ingredients 2
Steps:
- Apply your favorite spice rub, if desired, under and on skin of one 3- to 4-pound whole chicken. Add salt and pepper to taste.
- "Stand" the chicken onto an open beer can (filled halfway with beer or seasoned liquid from the article in the August issue) so that the can is inside the cavity. Stand upright on grill. Grill, covered, over indirect medium heat (see specifics below) until an instant-read thermometer inserted into the thickest part of the thigh reads 175°F.
- **For charcoal grill:**Rake hot coals to the sides and roast chicken over drip pan containing a half an inch of water for one hour. Add 12 more briquets; leave uncovered until smoking. Recover and continue cooking.
- For gas grill: Leave one burner off and put chicken over unlit burner for cooking time.
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
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
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
This method of cooking a chicken may look a little undignified, but it is guaranteed to keep the meat really tender and juicy
Provided by Good Food team
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 9
Steps:
- Light a lidded barbecue. Let the flames die down and the coals turn ashen, then mound the coal up on one side. If using a small barbecue, you will have to remove the grills and place a sturdy roasting tin on the floor of the barbecue, next to the coals - this will give you space to close the lid once the chicken is in. If you have a large barbecue, the chicken can sit directly on the grills (or on a tray on the grills, so that it doesn't topple over.)
- To make the rub, mix all the ingredients together with a good grinding of black pepper. Drizzle the chicken with the oil, sprinkle over the rub and massage it into the skin, making sure you get into all the nooks and crannies, even inside the cavity.
- Use a can opener to take off the top of the can of beer. Pour out half the beer (tip into a glass to drink!) and leave the rest in the can, as it will keep the chicken moist while it cooks. Pop the chicken onto the can, legs down, so that it looks like it is sitting upright with the can in its cavity. Stand the chicken and can upright on the barbecue, either in the roasting tin or directly on the grill, on the side with no coals. Close the lid and cook for 1 hr 20 mins until the chicken is browned, the meat tender and the juices run clear. If the juices aren't clear, cook for a further 10 mins, then check again. (To cook in the oven, heat to 200C/180C fan/gas 6. Sit the chicken on a baking tray, place in the bottom of the oven, and follow the same cooking time.)
- Remove the chicken from the barbecue, cover lightly with foil and leave to rest for 20 mins before serving.
Nutrition Facts : Calories 397 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 38 grams protein, Sodium 1.6 milligram of sodium
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