Beer Can Chicken With Corn On The Cob Recipe 455 Recipes

BEER CAN CHICKEN

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.

BEER CAN CHICKEN

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 WITH CORN ON THE COB RECIPE - (4.5/5)

Steps:

• 1. To prepare the marinade, combine malt, salt, brown sugar, paprika, cayenne pepper and crushed garlic in a bowl. Mix well. If the mixture is too thick, pop it in the microwave for a few seconds to loosen it. 2. In a large baking dish, evenly rub chicken with the marinade. Cover with plastic wrap and allow the chicken to marinate in the fridge for at least 2 hours or preferably overnight. 3. Preheat oven to 190C. Allow chicken to come to room temperature before roasting. When the chicken is ready, open the beer can and reserve 1/2 cup of beer for the sauce later. Carefully stuff the chicken's bottom with the can. Roast in a upright position for 40 to 50 minutes or until golden and cooked through. 4. In the meantime, prepare corn on the cob. Generously coat corn with butter and evenly season it with salt and cayenne pepper to taste. Roast it for 30 to 40 minutes until soft at 180C. 5. To make honey beer sauce, heat a saucepan and add in a little oil. Fry shallots till translucent and stir in the rest of the sauce ingredients. For added flavour, add in the jus from the roasting dish as well. Stir well and continue to cook till the mixture is slightly reduced. Transfer to a dipping bowl. 6. Remove the beer can from the chicken (be careful! It's hot) and serve with corn on the cob, honey beer sauce and cold beer! Enjoy!

BEER CAN CHICKEN

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.

GRIDDLED CHICKEN & CORN ON THE COB SALAD

Steps:

• Cut the chicken breasts in half lengthways so you are left with 8 chicken strips. Mix the garlic, paprika, lemon juice and 1 tbsp oil with some seasoning and toss with the chicken. Leave to marinate for at least 15 mins.
• Heat a griddle pan and brush with half the remaining oil and cook the chicken for 3-4 mins each side until cooked through. Brush over the remaining oil and griddle the corn cobs, turning to cook evenly, for about 5 mins or until lightly charred. Remove and cut off the kernels.
• Mix the lettuce and cucumber, top with the corn and chicken, and drizzle over your choice of dressing.

DEVILISH CHICKEN AND CORN ON THE COB

Steps:

• Pre heat oven to 400°F.
• In a bowl, stir together melted butter, mustard, vinegar, thyme, salt and cayenne pepper.
• Brush corn and each chicken piece thouroughly with the butter mixture.
• Arrange chicken in one layer in large baking dish and sprinkle with breadcrumbs.
• Set corn in a seperate baking dish, covering with aluminum foil.
• Bake both dishes for one hour, serve hot.

FOILED BBQ CHICKEN WITH CORN ON THE COB AND PINTO BEANS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Lightly grease 4 large sheets of aluminum foil, about 12x18 inches.
• Arrange 2 chicken drumsticks and an ear of corn in the center of each sheet of foil. Season with salt and black pepper.
• Drizzle corn with melted butter.
• Spoon barbeque sauce over chicken.
• Divide pinto beans evenly over each portion.
• Fold the foil around the chicken and corn and loosely seal the edges. Transfer foil packets to a baking dish.
• Bake chicken until no longer pink at the bone and the juices run clear, about 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

BEER SOAKED GRILLED CORN ON THE COB

Steps:

• Shuck corn, removing husks& silks, and wash.
• Place corn in a glass dish and pour beer over to cover (may also use a large bag) Set in fridge for at least 6-8 hours, overnight is best.
• Drain corn and place on a hot grill, turning frequently till done, about 5 minutes. kernels should give easily under pressure when done.
• While corn cooks, slowly melt butter and add garlic in small sauce pan on stove.
• Remove corn from grill, immediately brush ears with heavily with melted butter garlic mix and sprinkle with Parmesan cheese.