ROASTED BEER CAN CHICKEN RECIPE - TRAEGER GRILLS
This simple Traeger Beer Can Chicken recipe makes moist and flavorful chicken a breeze. Just rub the bird with Traeger Rub, place it on the pellet grill.
Provided by Sammy Moniz
Categories Poultry
Number Of Ingredients 3
Steps:
- Season chicken generously with Traeger Chicken Rub, including inside the cavity.
- Tuck the wing tips back.
- When ready to cook, set Traeger to 350℉ and preheat, lid closed for 15 minutes.
- Open the can of beer and set the chicken on top of the beer. Make sure all but the bottom 1-1/2 inch of the beer can is in the cavity of the chicken. Tip: you can also place the beer can directly on the grill grates, then place the chicken on top.
- Place the entire chicken and beer can directly on the grill grate. Cook for 60 to 75 minutes, or until the internal temperature registers 165℉ in the thickest part of the breast.
- Remove from the grill and onto a sheet tray and let rest 5 to 10 minutes. Before carving, lay the bird on its back and remove the beer can. Carve and enjoy!
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
Never thought beer can chicken would taste so good! First time I've tried it. My whole family was really impressed. We couldn't stop eating it untill it was completly gone! lol. I didn't have any actual beer cans so I just emptied out a soup tin and used that instead.
Provided by Chef Ryoni
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix rub ingredients in a small bowl. lightly rub the chicken all over with the oil. Season the chicken inside and out with the rub.
- Open your beer can and drink about half of it. Put the rosemary, thyme, garlic, and lemon juice into the beer. Make a few more holes in the top of the beer can with a can opener. Shove the chicken cavity over the beer can. You can actually get special beer can chicken holders for this that make it a bit easier.
- Grill over indirect medium heat(350-450 degrees F) until juices run clear and internal temperature reaches 180 degrees F in the breast, about 1 1/4 -1 1/2 hours. Let the chicken rest for about 10 minutes before removing from beer can and cutting up. Enjoy!
Nutrition Facts : Calories 234.8, Fat 15.2, SaturatedFat 3.8, Cholesterol 53.5, Sodium 490.6, Carbohydrate 5.3, Fiber 0.6, Sugar 0.4, Protein 13.2
TRAEGER BEER CAN CHICKEN
This Traeger beer can chicken recipe is the best chicken ever. Beer brine the chicken, add a simple rub and let it sit on a beer in the wood pellet grill.
Provided by Miss AK
Categories Main dish
Number Of Ingredients 15
Steps:
- Combine the beer, salt, sugar, soy sauce, and black peppercorns in a large Dutch oven or deep tub* and whisk them together.
- Place the chicken in the brine and add a few cups of ice. Fill the vessel with cold water until the chicken is completely covered, cover, and let the chicken sit in the fridge in the brine overnight.
- When you're ready to cook, preheat the Traeger to 375F.
- While the wood pellet grill preheats, remove the chicken from the brine and pat it dry with paper towels.
- Let it come to room temperature while you whisk together the salt, paprika, garlic powder, pepper, and cayenne. Rub the chicken all over with the softened butter and the spice rub, making sure to get under the skin.
- Open the beer you're using and drink or set aside half of the beer.
- Take the beer and the chicken to the grill and push the beer into the cavity of the chicken.
- Sit the chicken upright on the grill, making a tripod with the legs and the beer. If you have a secondary rack on the grill, it's helpful to lean the chicken against that. This may take some gentle finagling.
- Close the door to the grill and let this smoke for about 1.5 hours, or until the breast meat comes to 160F.
- Remove the chicken from the grill (it's OK if the beer spills out a bit), and cover with foil.
- Let it rest for at least 10 minutes before carving and serving.
Nutrition Facts : ServingSize about 6 oz., Calories 346 calories, Sugar 2 g, Sodium 1822 mg, Fat 22 g, SaturatedFat 7 g, UnsaturatedFat 4 g, TransFat 0 g, Carbohydrate 3 g, Fiber 0 g, Protein 30 g, Cholesterol 130 mg
TRAEGER BEER CAN CHICKEN
Traeger Beer Can Chicken is the juiciest chicken you will EVER eat!!! Use my seasoning recipe or grab your favorite poultry rub - no matter the choice - you will love it!
Provided by FoodHussy
Categories Entree
Time 4h5m
Number Of Ingredients 10
Steps:
- When ready to cook, set Traeger to smoke. Once grill starts to smoke, then smoke dissipates and starts to fire - change setting to 225 degrees.
- Close lid and preheat to 225.
- Rinse chicken and pat dry
- Mix together all dry seasonings and rub all over chicken
- Open can of beer and drink about 1/3 can - just to make sure it's still good
- Take your beer, chicken and a pan out to the grill (It can be a rimmed baking sheet - or any grill safe pan larger than the bird that you can pick up - I used one of those grill skillets for vegetables)
- Place pan on grill. Tilt the chicken in your left hand and shove that open beer can up the wazoo of the chicken. Stand the bird/beer up on the pan in the grill. It may tip so be sure to shut the lid and reopen - make sure your bird is still standing.
- Smoke at 225 for 3.5 hours
- Turn temp up to 350 and continue for 30 minutes until thermometer reads 160
- Let rest for 15 minutes before carving
Nutrition Facts : Calories 188 kcal, ServingSize 0.25 chicken, Carbohydrate 2.1 g, Protein 20.8 g, Fat 10.4 g, SaturatedFat 2.9 g, Cholesterol 66 mg, Sodium 1225 mg, Fiber 0.8 g, Sugar 0.5 g
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
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- Preheat your grill on "smoke" for 4-5 minutes with the lid open. Set the temperature to high, and close the lid and preheat for an additional 10-15 minutes until it reaches 450 degrees.
- Pour out half the beer into your mouth, and then shove the open can where the sun doesn't shine in the chicken. Push it down there, and use the legs as a tripod to hold it up.
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- Any soda can you have around the house will work, we had a La Croix can that had not hit the recycle bin yet so that was my pick. I used a funnel to get all the liquids in and then shoved the peel and herbs in after. You could easily change the aromatics for anything you prefer, but I will say this combination smelled so good. I also will add any leftover rub to the can, just so it will not go to waste.
- Mix the sugar and all the dry spices together and set aside while you get your bird ready for its massage. My chicken was huge!! He had to be like 6 pounds, he was so big I could only just fit him in my grill. So keep that in mind when shopping. Once he is fully defrosted rinse the bird inside and out then pat dry. I like to let my bird air dry for a little while too.
- Now its time to wedge him on to the can…be careful you don’t spill the wine. I recommend that if you will be grilling/smoking him outside that you don’t try to transport the bird balanced on the can. Go outside first then shove him on the can right next to the grill/smoker so you don’t have to transport the balanced bird.
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