Citrus Garlic Beer Can Chicken Food

BEER CAN CHICKEN

Steps:

• Prepare the grill: If you are using charcoal, put the coals on one side of the grill, leaving another side free of coals. If you are using a gas grill, fire up only half of the burners.
• Season the chicken and rub it with oil: Remove neck and giblets from cavity of chicken, if the chicken came with them. Mix the salt, pepper, and thyme in a little bowl, and rub it all over the chicken. Rub the chicken all over with olive oil.
• Lower chicken onto half-filled beer can: Make sure the beer can is open, and only half-filled with beer (drink the other half!) If you want, you can put a sprig of thyme (or another herb like rosemary or sage) in the beer can. Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity.
• Carefully transfer the chicken to a tray or pan: I say "carefully" because the beer can, and the beer inside of it, is quite hot. One way to do this is to slide a metal spatula under the bottom of the beer can. Use tongs to hold the top of the chicken. Lift the chicken, beer can still inside, and move it to a tray. Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side, and pull out the can with tongs.

CITRUS-GARLIC ROASTED CHICKEN

Steps:

• Put the chicken in a large nonmetalic bowl. Put the orange and lime zests in a small bowl and add the fruit juices. Whisk in the olive oil, garlic, 1 teaspoon salt, and a generous grind of black pepper. Pour the marinade over the chicken and toss until well coated. Marinate for 20 to 30 minutes but no longer than 45 minutes.
• Preheat the oven to 375 degrees F. Put a rack on a rimmed baking sheet. With tongs, remove the chicken pieces from the marinade and arrange them on the rack leaving space between each piece. Drizzle a small spoonful of the marinade over the top of each chicken piece; season well with salt and pepper, to taste. Roast until the chicken is cooked through and the juices run clear when meat is pierced with a knife, about 45 minutes.
• Transfer the chicken to a serving platter. Cool slightly before serving or let stand until room temperature before refrigerating for later use.

BIG BUD'S BEER CAN CHICKEN

Steps:

• Preheat oven to 450 degrees F. Wash chicken with cold water and pat dry with paper towels.
• Mix dry ingredients in small bowl. Rub 1/2 of the ingredients on inside cavity of chicken. Gently peel skin away from chicken and rub mixture into meat of chicken. Open beer can pour out about 1/2 cup. Drop the garlic cloves into the beer can. Place chicken, open end down, over the beer can to insert the beer into the cavity. Place chicken, standing up, in large saute pan. Place 1/3 of the bacon in the top cavity of the chicken and drape the remaining 2/3 of the bacon down the outside of the chicken. Pierce the bacon to the chicken with toothpicks.
• Place chicken in the oven for 10 minutes and then lower temperature to 325 degrees F and cook for another 1 hour, or until the internal temperature in the thickest part of the thigh reaches 165 degrees F on an instant-read thermometer.

CITRUS & GARLIC BEER CAN CHICKEN

Steps:

• The Rub - Heat oven to 200 degrees. Spread the grated fruits and garlic on a cookie sheet. Turn off the heat of the oven and place the cookie sheet in the oven for 3 to 4 hours to dry. With a mortar and pestle blend the dried fruit and garlic with cumin, red pepper flakes, pepper and salt. Wash the chicken inside and out and dry well. Sprinkle some rub inside chicken and then rub 2 or 3 tbsp evenly over the skin. Reserve at least 1 tablespoon for the sauce. Wrap in foil or large plastic baggie and refrigerate for a minimum of 4 hours. In a small saucepan whisk together 6 oz of the beer, orange juice, ketchup, mustard, honey, vinegar and 1 tbsp of the rub. Bring to a boil and lower heat and simmer for 5 minutes. Reserve. Heat grill to 350 degrees. Soak the wood chips in water for 30 minutes then place in smoker tray or seal in aluminum foil with a couple holes in the top. Place the chips as close to the heat as possible. In a rectangular cake pan, pour in the beer mixture. Place the can of remaining beer in the holder and place the chicken over the can with body cavity facing down. With foil, seal the top of the body cavity. Place the pan on the grill and if possible turn of middle burners and lower side burners to medium low. Keep temperature at around 275 degrees. Using foil "tent" the chicken. Remove after 40 minutes and continue cooking the chicken for about 60 more minutes or until thermometer reads 155 degrees. Remove the bird from the grill and let rest for 5 minutes. Carefully remove from the beer can holder. While bird is cooling pour remaining beer from the can into the pan drippings and sauce. Place on the grill simmer for 3 minutes. Carve the bird for plates and top with the sauce.

WINE CAN CHICKEN

Steps:

• Take the chicken and wine out of the fridge and allow to come room temperature, 15 to 30 minutes.
• Prepare a grill for medium-high indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners (2 if you have a grill with 4 or more burners). For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. The grill should be around 400 degrees F so adjust the burners or air-flow vents as necessary to maintain that temperature. (Be sure to consult the grill manufacturer's guide for the best results.)
• Combine the olive oil, oregano, rosemary leaves, thyme leaves, garlic and 2 teaspoons salt in a food processor and purée into a paste.
• Open the wine and pour off 1/3 cup for another use. Tuck the rosemary and thyme sprigs into the can. Rub the chicken all over, including the cavity, with the garlic-herb paste. Place the wine can on a baking sheet. Place the cavity of the chicken onto the wine can so the can is holding up the chicken and its legs act as a stabilizer. Carefully transfer the chicken and can onto the indirect side of the grill. Close the lid and grill until the chicken is cooked through and an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F, 1 hour to 1 hour 15 minutes.
• Carefully remove the chicken and can from the grill and gently pull the chicken off the can. Tent the chicken with aluminum foil. Pour the remaining wine (about 1 cup) into a small saucepan. Add the peppercorns and set on the direct heat side of the grill. Bring to a boil and reduce by half, 15 to 20 minutes. Remove from the heat and whisk in the cheese until smooth.
• Serve the chicken with the sauce.

HERBED BEER CAN CHICKEN

Steps:

• In a small bowl, combine the first seven ingredients; stir in half of the minced garlic. Rub mixture over outside and inside of chicken. Tuck wings under chicken., Prepare grill for indirect heat. Completely cover all sides of an 8- or 9-in. round baking pan with foil. Place a beer-can chicken rack in pan. Remove 1/3 cup beer from can; save for another use. Using a can opener, make additional large holes in top of can. Insert rosemary and remaining garlic into can. Add beer can to rack., Place chicken vertically onto rack. Place pan on grill rack. Grill, covered, over indirect medium heat 1-1/4 to 1-1/2 hours or until a thermometer inserted in thigh reads 180°., Remove pan from grill; tent chicken with foil. Let stand 15 minutes. Carefully remove chicken from rack.