Beer Can Chicken With Garlic Recipes

BEER CAN CHICKEN

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!

BEER CAN CHICKEN WITH GARLIC

Steps:

• Mix all the spices together.
• Rub against chicken.
• Unwrap one of the head of garlic and slice.
• Toss inside of chicken.
• Refridgerate Chicken overnight.
• Pop the tab on the beer can. Using a "church key"-style can opener,
• make 6 or 7 holes in the top of the can.
• Drink or pour out the top inch of beer,
• then spoon the remaining dry rub through the holes into the beer.
• Holding the chicken upright, push the chicken down onto the beer can so that the can goes into the cavity.
• Stand the "stuffed" chicken on a roasting pan.
• The bottom of the beer can and the two legs form a triangular support. If the chicken is too big and the beer can unstable, buttress the legs with skewers.
• Preheat the oven to 350 degrees.
• Roast about 1 or 2 hours until the skin is crisp and the juices run clear when the bird is poked with the tip of a knife.
• Allow the finished bird to rest before carving.
• Brush with honey.
• Serve.

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.

GARLIC RANCH BEER-CAN CHICKEN

Steps:

• Heat gas or charcoal grill for indirect cooking. Remove and discard neck and giblets from chicken cavity. Pat chicken dry with paper towels. Carefully loosen skin at top of breast. Place butter and garlic evenly under skin of breast, without removing skin.
• In small bowl, mix vegetable oil and ranch dressing mix. Rub all over outside of chicken. Open beer can; with can opener, make several other openings in top. Measure out 2/3 cup beer; discard or reserve for another use. Place half-full can of beer in ungreased shallow 8x8- or 13x9-inch aluminum grill pan. Carefully place chicken cavity over can, pushing until chicken balances in pan.
• Place on grill over medium heat, making sure chicken is balanced. Cover grill; cook 1 hour to 1 hour 15 minutes or until legs move easily when twisted or lifted and thermometer inserted in thickest part of thigh reads at least 165°F.
• With tongs and flat metal spatula, carefully remove chicken and can from pan on grill; place on clean cutting board or serving platter. Carefully remove pan and drippings; let cool, then discard. Let chicken stand 5 to 10 minutes. Twist can to remove from chicken; discard can. Serve carved chicken with remaining ingredients.
• To bake chicken, place oven rack in lowest position and heat oven to 375°F. Place prepared chicken on can in lightly sprayed 8-inch square (2-quart) baking dish. Bake 1 hour to 1 hour 15 minutes or until legs move easily when twisted or lifted and thermometer inserted in thickest part of thigh reads at least 165°F. Let chicken stand 5 to 10 minutes. Twist can to remove from chicken; discard can. Serve carved chicken with remaining ingredients.