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.
PAT'S BEER CAN GRILLED CHICKEN
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 13
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
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
BEER CAN CHICKEN
Get ready for a tender, falling-off-the-bone whole chicken that's moist on the inside and crispy on the outside when you make this beer can chicken.
Provided by Elise Bauer
Categories Dinner Grill Chicken Chicken Roast Grill Grilled Chicken
Time 1h40m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1149 kcal, Carbohydrate 1 g, Cholesterol 399 mg, Fiber 1 g, Protein 124 g, SaturatedFat 18 g, Sodium 1316 mg, Sugar 0 g, Fat 69 g, ServingSize Serves 4, UnsaturatedFat 0 g
BEER CAN CHICKEN
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
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.
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
MIKE'S BEER CAN CHICKEN
A fun way to cook chicken at your next party outside. Originally posted by Chewman with funny pictures to follow at http://www.angelcities.com/members/chewman/chicken.html
Provided by Mike McCarthy
Categories Chicken Breast
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat grill to medium.
- Open beer and drink half.
- Empty rest of the beer into bowl and stir in rest of ingredients.
- Pour mixture back into can.
- Shove can up chicken's butt.
- Set on grill using legs and can as a tripod and close grill.
- Cook about one hour (until juices run clear).
- The less often you peek, the quicker it will be done.
Nutrition Facts : Calories 795.7, Fat 40.7, SaturatedFat 11.3, Cholesterol 263.1, Sodium 1443.3, Carbohydrate 7.5, Fiber 0.3, Sugar 0.3, Protein 82.6
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Cuisine AmericanCategory Main CourseServings 6Total Time 1 hr 20 mins
- Heat your oven to 425 degrees, you may need to move your oven rack down so that there is room to cook the chicken standing upright. Then remove the chicken from the bag. If there are giblets in the inside of the cavity of the chicken, remove those (I just throw them away).
- Rinse the inside and outside of the chicken, and then pat it dry with paper towels. You need to pat the chicken dry, otherwise the butter won't really stick to the chicken.
- Pour out half of the beer. Place the half full can of beer in the center of a roasting pan. Slide the chicken over the can, making sure that it will balance upright.
- Next, slather the butter over the chicken. Then sprinkle the barbecue seasoning over the chicken.
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