BEER BUTT CHICKEN
A whole chicken is seasoned and slowly cooked on the grill. This is a bit unorthodox, but the end result is moist, flavorful, and amazing. All you'll need is some chicken, butter, beer, and seasonings.
Provided by Barrie Tapp
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 4h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for low heat.
- In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.
- Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.
- Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).
Nutrition Facts : Calories 514.2 calories, Carbohydrate 3 g, Cholesterol 158 mg, Fat 40.3 g, Fiber 0.7 g, Protein 31.4 g, SaturatedFat 19.4 g, Sodium 1618.1 mg, Sugar 0.2 g
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
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
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
THE BEST BEER CAN CHICKEN EVER
Spicy skin and tender roast chicken!
Provided by Laura
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h10m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat grill for medium heat. If using charcoal, push coals to the side of the grilling area for indirect heat.
- Pour stout beer into an empty 12-ounce soda can and drop Thai chilies and garlic cloves into the can. Mix brown sugar, dry mustard, garam masala, kosher salt, black pepper, cayenne pepper, cumin, cinnamon, onion powder, garlic powder, and nutmeg in a bowl.
- Rinse the chicken and coat the skin with the entire batch of spice rub. Place soda can containing beer mixture onto the prepared grill and sit the chicken upright onto the can.
- Grill chicken over indirect heat until juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads at least 165 degrees F (75 degrees C), about 45 minutes. Let chicken rest 10 minutes before serving.
Nutrition Facts : Calories 531.6 calories, Carbohydrate 10 g, Cholesterol 161.9 mg, Fat 29.1 g, Fiber 0.5 g, Protein 51.9 g, SaturatedFat 8 g, Sodium 479.9 mg, Sugar 6.8 g
FALL-OFF-THE-BONE BEER CAN CHICKEN
This is a very delicious moist crispy fall-off-the-bone chicken you could ever prepare.
Provided by Jamie Payne
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h25m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spoon garlic powder into beer in the can. Prop the chicken, butt-side down, onto the beer can so the can goes into the cavity. Place the chicken, with the can as a stand, into a large oven-proof skillet.
- Melt butter in a small saucepan over medium-high heat; add garlic and cook until butter starts bubbling, about 2 minutes. Remove garlic and discard.
- Inject chicken with the garlic-infused butter using a baster or injector until all areas are injected.
- Mix brown sugar, paprika, black pepper, and salt in a small bowl. Coat chicken with brown sugar mixture.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 447.5 calories, Carbohydrate 9.9 g, Cholesterol 167.1 mg, Fat 28.6 g, Fiber 0.8 g, Protein 35.2 g, SaturatedFat 12 g, Sodium 477.7 mg, Sugar 6.1 g
JOHN AND ERIN'S BEER BUTT CHICKEN / BEER CAN
This was our first attempt at beer butt chicken and it was awesome! You can change the flavor a bit by changing the beer you use.
Provided by Miss Erin C.
Categories Chicken
Time 2h15m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Mix dry ingredients together and rub chicken inside and out.
- Open can of beer, pour half into a spray bottle and add orange juice, olive oil and vinegar to spray bottle.
- Insert the can into the cavity of the chicken.
- With the chicken resting on the can, cook for about 2 hours over medium-hot grill with grill cover on spray chicken with the basting spray while cooking.
- When done, carefully lift the chicken off the grill and remove the can-- be careful, liquid is HOT!
BEER CAN CHICKEN
This Beer Can Chicken (or Beer Butt Chicken) is tender, moist, and flavorful! It's easy to make and you can grill or roast it in the oven!
Provided by Malinda Linnebur
Categories Chicken
Number Of Ingredients 10
Steps:
- Preheat grill to medium high heat (about 375 degrees F).
- In a small bowl combine the salt, brown sugar, paprika, garlic powder, onion powder, chili powder, and cayenne; set aside.
- Dry chicken very well using paper towels. Coat the chicken in olive oil. Sprinkle the entire chicken with the reserved spice rub. Place chicken over the can of beer and place in a small baking pan. You can also use a beer can chicken pan or holder instead.
- Turn off one burner on the grill and place chicken over the unlit burner. Reduce heat to medium (350 degrees F) and cook for 1 ¼-1 ½ hours or until juices run clear and a meat thermometer reads 165 degrees F when inserted in the thickest part of the breast. (Towards the end of cooking I like to crank up the heat to really crisp up the skin)
- Remove from grill and let rest for 10 minutes before carving.
Nutrition Facts : Calories 89 kcal, Carbohydrate 6 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 1756 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
ULTIMATE BEER BUTT CHICKEN BEER CAN
Make and share this Ultimate Beer Butt Chicken Beer Can recipe from Food.com.
Provided by AZRoxy63
Categories Whole Chicken
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rinse chicken well inside an out.
- Pat bird completely dry with paper towels.
- To make the rub: mix 4 tbsp paprika, 2 tsp salt, 2 tbsp black pepper, 2 tsp cayenne pepper, and 1/4 cup brown sugar in a small bowl and set it aside.
- To make glaze: mix together 1/4 cup brown sugar, 4 tbsp ketchup, 3 tsp frank's red hot sauce, 4 tbsp white vinegar, 4 tbsp beer (save remainder in can and set it aside), and 2 tbsp of the spice rub you just made in a separate bowl; set aside.
- Pour beer can out (or drink it down) until it is just a bit over half way full and then add crushed bay leaves and 1 tsp of rub to the half full can.
- Loosen the skin on the breasts, legs and thighs of your chicken.
- Massage the rub into the meat under the skin and then all over the outside of the bird's skin as well as inside the cavity.
- Place beer can in the "butt" of the bird making the bird stand upright.
- Preheat grill with all burners on high until grill is heated and ready to cook.
- You must cook indirectly; so if you have 2 burners on your grill, turn one off (for 3 burners turn 1 off, for 4 burners turn 2 off, etc.).
- Place the standing bird on the cooler or "off" burner side of the grill with the breasts facing the hot or "on side of it (you grill should remain at about 375 degrees during the entire cooking process).
- Close lid and cook for 30 minutes, then rotate bird so that the opposite side (the back) is not facing the heated side of the grill and then continue cooking with the lid closed for 30 more minutes.
- Rotate bird back to original position with breasts facing the heat and glaze the entire bird thoroughly with the pre-made glaze; continue cooking 30 more minutes until cooked, brown and slightly crisped.
- Transfer chicken carefully off of beer can and onto cutting board.
- Let rest 5-10 minutes and then carve and enjoy!
BEER BUTT CHICKEN
If you like chicken, this is the best way (my opinion only) to fix it. It keeps it very moist. It will looked burnt, but believe me, it is not.
Provided by RVT935
Categories Whole Chicken
Time P2DT15m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 17.1, Fat 0.1, Sodium 1746.3, Carbohydrate 4, Fiber 0.7, Sugar 1.1, Protein 0.7
BEER BUTT CHICKEN
I have not tried this recipe. I got this recipe from Obesity Help. This recipe was posted by toomuchme08. The original Beer-Butt Chicken recipe demonstrated by the author Grilling guru Rick Browne shares some secrets for your backyard barbecue for the first time ever on the Regis & Kathie Lee Show in 1999, and about a thousand times thereafter. There is nothing like this recipe for cooking up a bronze-colored, moist, and incredibly flavorful chicken. Not to mention the awe-inspiring way it's cooked and presented.
Provided by internetnut
Categories Lunch/Snacks
Time 1h45m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the grill to medium heat (400 to 500F) for indirect cooking.
- Mix the rub in a small bowl until it's well incorporated. Set aside.
- Wash, dry, and season the chicken generously inside and out with the rub. Work the mixture well into the skin and under the skin wherever possible. Place in a medium bowl, cover, and set aside at room temperature for 20 to 30 minutes.
- Pour half the can of beer or other liquid you've chosen into a spray bottle, add the cider, olive oil, and vinegar, and set aside.
- Take the beer can in one hand with the remaining liquid (half a beer) still inside and insert it vertically into the bottom end of the chicken while keeping the bird vertical as well. Place the chicken on the grill over indirect heat and use the legs, and the can itself, to form a tripod to hold the chicken upright. This positioning does two things: first, it helps drain off the fat as the chicken cooks; second, the beer steams the inside of the chicken, while the outside is cooked by the BBQ heat, making it the most moist bird you've ever laid yer eyes, or gums, on. Some people put a small potato or carrot in the neck opening of the chicken to keep the steam inside, I prefer to let it pass through.
- Cook for 1 1/2 to 2 hours. During the cooking time, spray the chicken all around with the basting spray several times. The chicken is done when the internal temperature reaches 180. Carefully remove the bird, still perched on the can, and place it on a heatproof countertop. After your guests have reacted appropriately, remove the chicken from the beer can with tongs while holding the can with an oven mitt (careful! That aluminum can is very hot).
- Give the chicken one more spritz of the basting spray, then carve and serve.
Nutrition Facts : Calories 1503.7, Fat 107, SaturatedFat 28.5, Cholesterol 427.8, Sodium 3900.9, Carbohydrate 14.6, Fiber 1.2, Sugar 3.6, Protein 102.2
BEER-CAN CHICKEN
How to Make Beer Can Chicken
Provided by Alison Roman
Categories Beer Chicken Fourth of July Low Cal Father's Day Backyard BBQ Dinner Lunch Summer Grill Grill/Barbecue Low Cholesterol Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Pour out (or drink) half of beer.
- Prepare grill for high, indirect heat and fit with grill pan (for a charcoal grill, bank coals on 1 side of grill and put drip pan on empty side; for a gas grill, leave 1 burner turned off and place drip pan over unlit burner). Add water to pan to a depth of 1/2".
- Season chicken with 4-3-2-1 Spice Rub. Place cavity of chicken, legs pointing down, onto open can so that it supports chicken upright. Place can, with chicken, on grill over indirect heat (and above drip pan). Grill chicken, covered, until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 45-60 minutes. (If using charcoal, you may need to add more to maintain heat.) Let chicken rest 10 minutes before carving. Serve with pan drippings.
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6 BEST BEER CAN CHICKEN RECIPES - THE SPRUCE EATS
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Author Cathy JacobsPublished 2007-08-30
- Classic Beer Can Chicken. This classic beer can chicken recipe combines the flavors of a traditional rosemary and thyme spice rub for the grill with the hoppy flavors steamed out of the beer can.
- Smoked Beer Butt Chicken. This smoked beer butt chicken recipe uses a low and slow method of roasting to impart a delicious depth of flavor. Steaming the chicken this way in the smoker keeps the meat super moist and juicy while it slow-roasts to perfection.
- Southwestern-Style Beer Can Chicken. Amp up your grilled chicken with spicy Southwestern flavors with this Southwestern-style beer can chicken recipe that packs a wallop.
- Crabby Drunken Chicken. The crabby drunken chicken recipe with the apt name serves up a taste of the South that your grilling party guests are sure to enjoy.
- Jamaican Jerk Beer Can Chicken (or Turkey) Serve up grilled chicken infused with the taste of the Caribbean this summer. This Jamaican jerk beer can chicken (or Turkey) recipe delivers a moist and juicy bird with all the tangy and spicy flavors of jerk seasonings.
- Beer Can Chicken in the Oven. When you don't feel like grilling (like on rainy days), this beer can chicken in the oven tastes just as good as if you'd made it on your barbecue.
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