Beer Can Apple Juice Chicken Food

BEER CAN CHICKEN

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.

EASY APPLE JUICE CHICKEN

Steps:

• Boil 1 1/2 cup of apple juice in a pan.
• Add 1 lb of cubed chicken breast.
• Add a pinch of salt and pepper if using.
• Cover pan and let the chicken simmer for 10-15 minutes.
• Cook until apple juice reduces to a glaze consistency and covers chicken entirely.
• Serve, share, and enjoy.

BEER CAN CHICKEN

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.

APPLE JUICE MARINADE

Steps:

• Combine all ingredients.
• Marinade meat all day or over night. Excellent for grilled pork chops.

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.

APPLE CIDER CHICKEN MARINADE

Steps:

• Whisk together the white wine, olive oil, lemon juice, cider vinegar, basil, parsley, rosemary, thyme, garlic, pepper, and salt in a bowl. Marinade chicken in mixture 8 hours or overnight.

APPLE JUICE BUTT CHICKEN

Steps:

• Take a beer or soft drink can and drink it. Wash and fill with 8 ounces of the applejuice.
• Combine all the spices except the bay leaf and put half of the spices in the can, plus the bay leaf. Save the rest of the spices for basting.
• Take a large pan 9X13 is fine, and pour 1 cup of applejuice in pan. Slice up an orange and put in pan also.
• Place chicken on can, then in the pan and put on the grill. If using a gas grill, heat the grill to 350 and then turn the middle burner off, so the chicken will not burn.
• Baste the chicken every half hour with extra virgen olive oil and the rest of the spice mix.
• Chicken will be done in 2 hours or until tempreture reaches 165 degrees.

BEER CAN CHICKEN RECIPE - BIG GREEN EGG

Steps:

• To make the rub, combine all ingredients in a small bowl and mix well.
• Apply the rub all over the bird, even inside the cavity. Work the mixture under the skin wherever possible. Cover it and let it marinate for at least 30 minutes at room temperature.
• Prepare your Green Egg or Kamado type grill for direct grilling and heat to 375 degrees F. You will not need the plate setter. If using another type of grill, follow the manufacturer's directions for direct grilling and preheat the grill to 375 degrees. F.
• When the grill is ready, pour half of the beer or other carbonated beverage into a spray bottle. Add the apple juice, olive oil, and balsamic vinegar and shake well.
• Spray the can with non-stick cooking spray and slide the bird over the beer can. If you are using a vertical beer can chicken roaster, place the can into the holder and slide the bird over the can and holder.
• Carefully place the bird and the can on a pie plate or cake pan in the center of the grill. Spray the bird with the mixture in the spray bottle and close the grill lid. Cook for about 15 minutes or until it starts to brown all over. Respray and close the lid.
• Cook for approximately 45-60 more minutes, spraying the bird every 15 minutes or so until the internal temperature of the thighs reaches between 160-165 degrees F. Use an instant-read meat thermometer and insert it into the thickest part of the thigh between the leg and the breast but not touching the bone.
• This is the hard part and works best if you have two people. Use extreme caution, the can and liquid inside are very hot; do this step outside in case any liquid spills. Have one person grab the beer can with kitchen tongs to hold it in place while the second person grabs the chicken in the neck cavity with another pair of tongs and pulls it off. You can also grab it with heavy-duty oven mitts or a clean kitchen towel.
• Spray the bird once more, cover loosely with foil, and let it rest for approximately 10 minutes before carving and serving.

APPLE JUICE-GLAZED CHICKEN

Steps:

• Spray a large nonstick skillet with cooking spray; heat over medium-high heat.
• Season chicken tenders with Greek seasoning and add to hot skillet. Cook chicken until no longer pink in the center and the juices run clear, about 4 minutes per side. Remove chicken to a plate and cover to keep warm.
• Pour apple juice and lemon juice into the hot skillet and bring to a boil while scraping the browned pieces off the bottom of the skillet with a wooden spoon. Cook sauce, stirring occasionally, until apple juice reduces and sauce thickens, about 10 minutes. Add chicken to skillet and stir until evenly coated with sauce.

BEER BUTT CHICKEN

Steps:

• Pour out half of the beer, cut open the top of the beer can.
• pour all of the ingredients into the beer.
• set whole chicken on top of the beer can.
• get your smoker set at 300-350 deg.
• set chicken and beer can on smoker and smoke for 2 1/2 to 3 hours.
• I always smoke two and make the 2nd one into chicken salad.
• Hint: They make a stand that you can out your can in and then put your chicken over the stand.

BEER CAN APPLE JUICE CHICKEN

Steps:

• Combine beer and italian dressing.
• Place chicken in a one gallon a ziplok bag.
• Pour marinade over and refrigerate 3-24 hours.
• Drink 1 can of beer and fill 3/4 full with apple juice.
• Generously coat chicken inside and out with house seasoning and paprika.
• Put can up chickens butt.
• Place on grill, with a drip pan underneath.
• Grill at 325 to 350 until juices run clear.
• Time does not include marinating.

BEER MARINADE

Steps:

• To prepare the marinade, whisk together the oil, beer, and lemon juice. Add the garlic, salt, pepper, bay leaves, mustard, basil, oregano, and thyme. Mix well.

BEER-BRINED BEER-CAN CHICKEN

Steps:

• Make the brine: Combine the beer, brown sugar, salt, orange zest, orange juice and cardamom pods in a bowl; stir until the sugar and salt dissolve.
• Put the chicken in a gallon-size resealable plastic bag and add the brine; seal and refrigerate 2 hours.
• Prepare the grill: For a charcoal grill, pile 3 to 4 pounds briquettes in the grill; ignite and let burn until the coals are ashy. For a gas grill, preheat to high.
• Prepare the chicken: Remove from the brine and pat dry; reserve the orange zest and cardamom. Rub the olive oil all over the skin. Loosen the skin on the breasts and legs with your fingers; rub 1 garlic clove under and over the skin. Combine the brown sugar, coriander, cumin, paprika, allspice, 1 1/2 teaspoons salt and a few grinds of pepper; rub under and over the skin of the chicken and inside the cavity.
• Pour half of the remaining beer can into a disposable 8-inch-square pan. Add the reserved orange zest to the pan. Poke 3 or 4 holes into the top sides of the beer can using a paring knife. Add the remaining 3 smashed garlic cloves and the reserved cardamom pods to the can.
• For a charcoal grill, bank the coals to both sides in two piles; nestle the pan with the beer between the coals and replace the top grill grate. For a gas grill, reduce the heat to medium on one side and turn off the burners on the other; place the pan under the grate on the unlit side.
• Set the chicken over the beer can, inserting the can into the cavity so 1 inch of the can is exposed. Set on the grill grates over the drip pan so the chicken balances on the can and legs like a tripod. Cover the grill and cook until the chicken is golden brown and a thermometer inserted into the thickest part of the thigh registers 165 degrees F. If using charcoal, this will take about 1 hour 20 minutes; add a handful of briquettes to each bank of coals every 30 minutes to maintain the heat. If using gas, it will take about 1 hour 5 minutes; carefully rotate the chicken halfway through.
• Remove the chicken from the grill, discard the can and transfer to a cutting board; let rest 10 minutes before carving.

APPLE AND ORANGE CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken pieces in a lightly greased 9x13 inch baking dish.
• In a medium bowl combine the onion soup mix, cream of chicken soup mix, soy sauce, garlic, apple and orange juice, salt and pepper. Mix together and pour mixture over chicken. Cover and bake in the preheated oven for 1 hour, then remove cover/lid and bake for another 1/2 hour to brown the chicken.

APPLE JUICE BRINE FOR CHICKEN

Steps:

• In a pot over medium heat, combine the apple juice, salt, oranges, lemon, and maple syrup. Bring to a boil.
• Turn off the heat and add in the rosemary, thyme, black peppercorns, and bay leaf. Let cool to room temperature. Refrigerate until the brine is cold.
• In a brining bag or large pot, submerge the whole chicken in the brine. Cover and refrigerate overnight. Remove from the bag before cooking, rinse the chicken, and pat it dry (including in the cavity). Cook as desired, it is great for roasting, smoking, or grilling. NOTE: The sugar in the apple juice makes the skin brown faster than usual. Halfway through cooking check to see if it needs covered with aluminum foil to prevent burning.

BEER CAN CHICKEN RECIPE

Steps:

• Set up your grill for indirect heat.
• Brush chicken with olive oil and rub chicken with spices of choice as well as salt and pepper.
• Take a few drinks from the can (up to half) and set the chicken around the open side of the can.
• Balance beer can and chicken vertically on the grill.
• Cover and cook for about an hour.
• Let stand for 10 minutes.
• Enjoy!

MEAN CHEF'S APPLE BRINE

Steps:

• bring apple juice, sugar and salt to a boil over high heat, skim foam, let cool to room temperature.
• Add remaining ingredients.
• Brine turkey for 24 hours.
• Quantity is sufficient for a 14 pound turkey.

BEER CAN CHICKEN

Steps:

• Preheat one side of grill to medium heat.
• Line a small sheet pan with tin foil.
• Rub 2 tablespoons softened butter over chicken and under skin.
• Sprinkle exterior of chicken with ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon paprika, ¼ teaspoon black pepper, and herb blend.
• Into half full beer can place 4 tablespoons diced butter, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon paprika, ¼ teaspoon black pepper.
• Poke extra vent holes in top of beer can the place on baking sheet.
• Stand chicken on beer can by inserting cavity over can.
• Transfer to grill and place on side not lit to cook over indirect heat.
• Rotate pan during cooking to cook chicken evenly.
• Check chicken with meat thermometer to determine when ready approx 2 hours.
• Remove chicken from can and allow to rest a few minutes before slices and enjoying!