Drunk Chicken Beer Can Chicken Food

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BEER CAN CHICKEN



Beer Can Chicken image

Q) Why did the chicken cross the road? A) Because it couldn't remember where it left its beer

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 6

1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer

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.

PAT'S BEER CAN GRILLED CHICKEN



Pat's Beer Can Grilled Chicken image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons smoked paprika
2 tablespoons salt
2 tablespoons onion powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons black pepper
2 teaspoons garlic powder
4 pounds chicken, washed and dried
Vegetable oil
Beer Can Chicken Rub
1 (12-ounce) can beer

Steps:

  • For the chicken rub: In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months.
  • For the chicken: Preheat your grill to medium-high heat.
  • Rub the chicken and its cavity down with the vegetable oil. Season the chicken with rub mixture, remembering to season the cavity. Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover. Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165 degrees F. Once cooked, cover loosely with foil and let rest for 10 minutes before carving.

BEER CAN CHICKEN



Beer Can Chicken image

Provided by Bobby Flay

Time 1h20m

Yield 4 servings

Number Of Ingredients 8

2 cups mesquite or apple wood chips, soaked in cold water for 1 hour
1 (3 to 4-pound) roasting chicken, preferably kosher (since it has been brined)
Vegetable oil
Kosher salt and freshly ground black pepper
1/4 cup Bobby Flay's 16 Spice Rub for Chicken, or your favorite dry spice rub recipe, divided
1 (12-ounce) can beer
2 cloves garlic, crushed
2 sprigs fresh rosemary

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

OVEN BEER CAN CHICKEN



Oven Beer Can Chicken image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 10

1 tablespoon ground coriander
1 tablespoon paprika
1 lemon, zested
Kosher salt and freshly ground black pepper
1 whole chicken (about 4 pounds)
One 12-ounce can lager or pilsner beer, at room temperature
1 medium shallot, finely chopped
2 teaspoons all-purpose flour
1/4 cup heavy cream
3 tablespoons finely chopped fresh flat-leaf parsley

Steps:

  • Remove all but the bottom rack from the oven and preheat to 425 degrees F. Set a large ovenproof skillet on a baking pan.
  • Mix the coriander, paprika, lemon zest, 1 teaspoon salt and a few grinds of pepper together in a small bowl. Pat the chicken dry and sprinkle the spice mixture all over the chicken and inside the cavity.
  • Pour about 1/2 cup of the beer into the skillet, then insert the open can into the larger chicken cavity. Set the chicken upright on the can in the skillet. Add 1 cup of water to the beer in the skillet.
  • Transfer the baking pan with the skillet to the oven and roast until the chicken is golden brown all over and an instant-read thermometer inserted into the center of the breast registers 160 degrees F, 1 hour to 1 hour and 10 minutes. Carefully transfer the chicken with the beer can to a cutting board and let stand 10 minutes.
  • Meanwhile, pour the contents of the skillet out into a fat-separating measuring cup (be very careful, the skillet's handle will be hot). Spoon 1 tablespoon of the fat that has risen to the top onto the skillet. Set the skillet over medium heat and add the shallot. Cook, stirring occasionally, until softened, about 3 minutes. Add the flour and cook, stirring, 30 seconds. Pour the juices from the measuring cup into the skillet, leaving the remaining fat behind (if you don't have a fat-separator, pour the juices into a bowl and remove as much of the fat as possible with a small ladle). Bring the juices to a simmer in the skillet, about 1 minute, then add the cream and bring back to a simmer, about 1 minute. If the sauce seems too concentrated, dilute with a little water. If it seems too thin, simmer until reduced to a nice coating consistency. Stir in the parsley.
  • Remove the can by placing tongs around the edge of the neck cavity and tipping the chicken back just slightly. Carefully twist and remove the can while holding the chicken back with the tongs. Return the chicken to the middle of the cutting board and carve into pieces. Serve the chicken with the sauce.

HOW TO COOK AN OVEN-ROASTED BEER CAN CHICKEN



How to Cook an Oven-Roasted Beer Can Chicken image

Note: You can use root beer, Coke or experiment with other sodas. Or simply take an empty can and create your own flavored liquid. For example, squeeze mandarin oranges and drop them in the can and top with water to 3/4 full. Or add a combination of lemon juice, herbs and some water. This came from How To Make An Oven-Roasted Beer can Chicken. I have not tried this, posting for safe keeping.

Provided by internetnut

Categories     Lunch/Snacks

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 whole chicken
12 ounces beer (1 regular size can, any type of beer )
3 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon sage
salt
pepper
1 garlic clove
1/4 cup paprika
1 teaspoon kosher salt
1 teaspoon pepper onion salt
1 teaspoon pepper
1 tablespoon white sugar
1 tablespoon brown sugar
olive oil

Steps:

  • Wet Rub: Mix all together the olive oil, thyme, rosemary, sage, a bit of salt and pepper; and garlic. Rub all over the chicken.
  • Dry Rub: Mix all together the paprika, kosher salt, pepper onion salt, pepper, white sugar and brown sugar. Rub the chicken with a bit of olive oil and then coat the chicken with the dry rub.
  • Preheat your oven to 375 or 190.6°C You may have to remove the second rack in your oven and move the other rack lower, so that the chicken will fit in while standing upright.
  • In a large bowl, apply your rub of choice all over the chicken. Rub under the wings, legs, and even inside of cavities. Leave the chicken in the bowl until you are ready to place it on your can.
  • Place the can on a baking sheet or oven-safe griddle. Place the chicken over the can. Open the rear cavity of the chicken and carefully place it over the can, so only about an inch of the can is showing.
  • Place the chicken in the oven and roast to an internal temperature of 165 or 73.9°C Depending on the size of your chicken, this can take about 75-90 minutes or so. Once the chicken has reached the appropriate internal temperature, let it rest for about 10-15 minutes before serving.

DRUNK CHICKEN / BEER CAN CHICKEN



Drunk Chicken / Beer Can Chicken image

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

Provided by carolinerenee

Categories     Whole Chicken

Time 4h5m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 whole roasting chicken
butter
lemon pepper
garlic salt
3 garlic cloves
3 ounces beer

Steps:

  • Remove Innards from chicken and wash thoroughly.
  • Spread Butter all over outside of chicken (I can't believe it's not Butter spray works best) Coat chicken well with Garlic Salt and Lemon Pepper.
  • Place chicken standing up on beer can inserted in the bottom and place in a roasting pan uncovered.
  • Put Garlic Cloves up under the skin at top of Chicken and at bottom.
  • Place a few cloves inside cavity Put a few drops of Hot Sauce inside the cavity if desired.
  • Bake at 325 degrees for 4-5 hours.
  • The beer will keep chicken from drying out.
  • Check occasionally to make sure chicken is still standing upright on beer can and has not fallen over.

BEER CAN CHICKEN



Beer can chicken image

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

1.8kg chicken
3 tbsp olive oil
440ml can of beer
1 tbsp muscovado sugar
1 tbsp sweet smoked paprika
1 tsp cayenne pepper
2 tsp English mustard powder
2 tsp thyme
1½ tsp celery salt

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

JUICIEST BEER CAN CHICKEN



Juiciest Beer Can Chicken image

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

1 (4 lb) whole chickens
1 (16 ounce) can beer (tall boy)
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons dry rub seasonings (your favorite)
2 tablespoons vegetable oil

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



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

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