SPICE RUBBED BEER CAN CHICKEN
Steps:
- Heat a gas or charcoal grill with a lid big enough to accommodate the bird. Put a drip pan below the grates.
- Mix the ingredients for the Spice Rub until they are well blended. (This will keep, covered, in the refrigerator for 1 week.) Rub it all over the chicken, inside and out.
- Open the beer and take a big swig or just pour out a couple of ounces. Sit the chicken on the beer can so the legs are at the bottom and the wings are at the top. Stand the beer can on the grates over the drip pan. Put the cover on and cook over indirect heat until the juices run clear, about 1 hour. (If using charcoal, push the coals to 1 side so the chicken is not over direct heat.)
- Note: This chicken can also be cooked in a 350 degrees F oven. Just stand the beer can in a shallow roasting pan and cook about 1 hour or until juices run clear.
ED'S FAVORITE BEER CAN CHICKEN RUB
This recipe is a tribute to my Uncle who is by far one the best pit masters I have ever known. Feel free to put this on chicken, pork, or just about anything else you can think of. To cover a typical 5-pound chicken, I normally measured the spices in tablespoons. However, feel free to mix a larger batch to keep some finished product on hand. One thing's for sure, you will be the hit of the party!
Provided by rharejr
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 48
Number Of Ingredients 10
Steps:
- Stir brown sugar, dry mustard, granulated onion, paprika, kosher salt, garlic powder, coriander, cumin, black pepper, and cayenne pepper together in a bowl.
Nutrition Facts : Calories 8.3 calories, Carbohydrate 1.4 g, Fat 0.3 g, Fiber 0.3 g, Protein 0.3 g, Sodium 240.8 mg, Sugar 0.7 g
A.1. SWEET MESQUITE RUBBED BEER CAN CHICKEN
Discover the perfect beer can chicken for entertaining. Get A.1. Sweet Mesquite Rubbed Beer Can Chicken on the grill and then spend time with your guests.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 375ºF.
- Sprinkle rub seasoning over chicken; rub onto chicken.
- Open beer can; discard half the beer. Place can on work surface; lower chicken over can, inserting can into tail end of chicken. Stand chicken on grate over unlit area, using the legs to help the chicken stand upright; cover. (Can should remain in chicken on grill.)
- Grill chicken 1 hour 15 min. or until chicken is done (165ºF), monitoring for consistent grill temperature. Remove from grill; cover loosely with foil. Let stand 10 min. before removing chicken from can and carving chicken. Discard any beer remaining in can.
Nutrition Facts : Calories 380, Fat 20 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 125 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 40 g
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 Chicken Rub, place it on a can of beer, and roast it over mesquite hardwood pellets.
Provided by Traeger Kitchen
Categories Poultry
Number Of Ingredients 3
Steps:
- Tuck the wing tips back and truss the chicken legs together. Season chicken generously with Traeger Chicken Rub, including the cavity.
- Open the can of beer and set the chicken on top of the beer. Make sure all but the bottom 1-1/2" of the beer can is in the cavity of the chicken.
- When ready to cook, set the Traeger to 350℉ (175 C) and preheat, lid closed for 15 minutes.
- Place chicken on a sheet tray and place directly on the grill grate. Cook for 60-75 minutes or until the internal temperature registers 165℉ (75 C) in the thickest part of the breast.
- Remove from the grill and let rest 5-10 minutes before carving. Serve. Enjoy!
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
SPICE-RUBBED BEER-CAN CHICKEN WITH POTATOES AND SWEET PEPPERS
Provided by Melissa Clark
Categories dinner, easy, weekday
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Prepare grill for indirect heat: if using gas, heat one side to medium high for 10 minutes, leaving other side off. If using charcoal, mound and light coals on one side.
- Season chicken generously inside and out with salt and pepper. Mix mayonnaise with spices and hot sauce to taste. Slather all but 2 tablespoons of mayonnaise mixture over chicken, including cavity.
- Open beer and drink or pour out half. Lower chicken over can so that can is inside chicken cavity. Chicken should be upright. Place chicken on unlit side and cover grill. Cook for 30 minutes. Meanwhile, toss potatoes with remaining mayonnaise and a pinch of salt. Toss peppers with olive oil, salt and pepper.
- When chicken has cooked for 30 minutes, set potatoes on grill, also on unlit side. If using charcoal, add more coals. Let both cook for 30 minutes more. When done, potatoes should be soft and golden; chicken skin should be brown (around 75 minutes, depending on your grill). If necessary, move both to lighted side to brown further.
- When chicken is done, very carefully remove can (hold chicken with tongs and use an oven mitt to pull out can). Let chicken rest for 5 minutes. Meanwhile, grill peppers for about 2 to 3 minutes each side.
- Carve chicken and garnish with lime wedges and basil before serving with potatoes and peppers.
Nutrition Facts : @context http, Calories 1274, UnsaturatedFat 74 grams, Carbohydrate 31 grams, Fat 99 grams, Fiber 4 grams, Protein 58 grams, SaturatedFat 21 grams, Sodium 1843 milligrams, Sugar 1 gram, TransFat 0 grams
BEER-CAN CHICKEN
The moist environment created by smoke-roasting a chicken vertically, atop a half-full can of beer, turns out to be a nearly fail-safe way to achieve barbecue perfection. A smoky-sweet dry rub adds complexity. The dish can also be made in an oven, in a roasting pan. (You can even buy stainless-steel vertical roasting stands for this very purpose.) What follows is a recipe for a traditional, spice-rubbed version of the dish. But once you have dialed in your technique, feel free to experiment. Coating the chicken with a paste of miso, mirin and soy, then replacing the beer in the can with sake, is one way to start.
Provided by Sam Sifton
Categories dinner, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Build a fire in your grill, leaving approximately half the grilling area free of coals. If using a gas grill, turn burners to high and then, when ready to cook, turn off the burner on the side where you will place the chicken. If using an oven, heat to 425 degrees.
- Remove neck and giblets from chicken. Rinse the chicken in cold water. Pat dry.
- Combine all the spices in a large bowl, then apply the dry rub to the chicken, inside and out.
- Put the beer can on a solid surface. Pick up the chicken and, taking a leg in each hand, put the cavity over the can and slide the bird down onto it. Carefully transfer the bird and the can to the cool side of your grill, its back to the fire, balancing the chicken upright and using the legs to support it in this position. If using an oven, place the chicken upright in a roasting pan using the same method and place carefully into the heat.
- Cover the grill and cook for approximately 1 1/4 hours, basting with barbecue sauce twice during the final half-hour if you'd like, until the breast meat registers 165 degrees on an instant-read thermometer or until the legs are loose in their sockets. (If you're using an oven, you can tent the bird with foil after 45 minutes to keep the skin from getting too dark.) De-can and carve.
- Serve with white barbecue sauce and corn bread.
Nutrition Facts : @context http, Calories 403, UnsaturatedFat 16 grams, Carbohydrate 12 grams, Fat 25 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 7 grams, Sodium 530 milligrams, Sugar 4 grams, TransFat 0 grams
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THE BEST BEER CAN CHICKEN RECIPE – MESQUITE SMOKED!
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- You can either prepare this by applying the mixture to the skin only or by applying to both the skin and the meat. The way I prefer it is to loosen the skin by slipping your fingers underneath the skin and pulling it away (gently) from the meat so you can apply the mixture directly to the meat for more flavour. Be careful not to rip the skin as you'll want to lay it back over the meat when done to prevent the meat from drying out.
- Combine the oil and the spices together and rub them over the meat and skin. Let sit for 15 minutes to let things soak in a bit.
- Empty some of the beer out of the can (I usually do about 1/3) and leave the rest in the can. Insert it into the cavity of the chicken so that it's standing upright in a pan (shown above).
- Place in the smoker (pan included) upright for approximately 3 hours at around 225 degrees or until a thermometer inserted in thigh registers 165°.
MESQUITE-SMOKED BEER CAN CHICKEN RECIPE | MYRECIPES
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4/5 (1)Total Time 2 hrs 30 minsServings 4Calories 375 per serving
- Preheat grill to medium-high heat using both burners. After preheating, turn the left burner off (leave the right burner on). Pierce the bottom of an aluminum foil pan liberally with the tip of a knife. Place pan on heat element on heated side of grill; add wood chips to pan.
- Remove giblets and neck from chicken, and discard. Starting at the neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
- Combine oil and next 5 ingredients (through black pepper) in a bowl. Rub spice mixture under loosened skin and over drumsticks and breasts; let stand 20 minutes.
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