Chicken Maryland Roasted In A Bbq Beer Sauce Recipes

BBQ BEER CAN CHICKEN

Steps:

• Soak wood chips in water for at least 1 hour.
• Preheat an outdoor grill for indirect medium heat, about 350 degrees F (175 degrees C).
• Mix together dark brown sugar, kosher salt, paprika, ground black pepper, and cayenne pepper in a small bowl. Place two half full cans of beer on a baking sheet. Spoon 1 teaspoon seasoning mix into each can. Be careful, this will make the beer foam up and out of the can.
• Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Rub each chicken with 2 tablespoons vegetable oil. Rub the remaining seasoning mix over the entire chicken, inside and out. Fit each chicken over a can of beer with the legs on the bottom; keep upright.
• Drain the wood chips and place them with the coals or in an aluminum pan on or under the grill grate as directed by the grill's manual. Place the two chickens, standing on their cans directly on the grill. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 30 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 chickens from the grill and discard the beer cans. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

BARBECUE BEER CAN CHICKEN RECIPE BY TASTY

Steps:

• In a medium bowl, add the brown sugar, onion powder, garlic powder, mustard powder, smoked paprika, pepper, tarragon, and salt and stir to combine. Use half of the spice rub to season the entire chicken. Cover with plastic wrap and refrigerate for at least 2 hours or up to overnight.
• Preheat the grill to 350°F (190°C).
• Remove the chicken from the fridge and season with the remaining spice rub. our out half the can of beer. Place the half-filled can in the chicken cavity and stand it upright.
• Grill the chicken over indirect heat for 30-40 minutes. Baste the chicken with barbecue sauce and cook for another 10-15 minutes, until the internal temperature reaches 165°F (75°C).
• Remove chicken from the grill and let rest for 15 minutes before carving.
• Enjoy!

BEER BARBECUED CHICKEN

Steps:

• Preheat oven to 350°F.
• Melt 1 stick butter or margarine in baking pan (9x13-inches).
• Add chicken to pan, turning to coat.
• Bake 30 minutes.
• While chicken is cooking, melt remaining butter with barbecue sauce and beer in saucepan over med-high heat.
• Bring sauce to a boil, stirring constantly.
• Remove from heat.
• Preheat broiler or prepare barbecue.
• Coat chicken with sauce.
• Arrange chicken skin-side down on broiler pan rack or on grill.
• Cook, turning and basting frequently until chicken is cooked (about 20 minutes in broiler and 30 minutes on grill).
• Dip chicken in sauce again and place on serving plate.
• Serve chicken with remaining sauce.

BEER-CAN CHICKEN WITH WHITE BBQ SAUCE RECIPE - (4.6/5)

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°F. 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, until the breast meat registers 165°F 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. White BBQ sauce: Combine the mayonnaise, vinegar, lemon juice, horseradish and mustard powder in a medium nonreactive bowl, and whisk until smooth. Add salt, pepper and cayenne to taste. Brush on grilled or roasted chicken during the end of the cooking process, and pass remaining sauce at the table.

CHICKEN MARYLAND ROASTED IN A BBQ BEER SAUCE

Steps:

• For the rub mix the plain flour, smoked paprika, freshly ground pepper and salt all together in a bowl.
• Coat the chicken Maryland pieces on both sides with the rub and shake off the excess flour.
• In a thick bottom pan, add some olive oil and brown each side of the chicken.
• Transfer the chicken portions into a grill pan.
• While the pan is still on the heat, add a little beer to scrape off the browned bits of chicken skin, rub & fatty juices.
• Add the rest of the rub to the pan, and slowly stir in the beer.
• Allow the sauce to thicken and add some BBQ sauce too, to sweeten the flavour a tad.
• Take the sauce off the heat and pour over the chicken in the grill pan.
• Break some fresh asparagus sticks in halves and arrange them around the chicken.
• Pre-heat the oven to 180 deg C and place the grill tray on the middle shelf.
• Allow to bake for 25 minutes and grill for a few minutes to brown off the chicken, and release the fats from the skin. This adds a lot of flavour to the asparagus and makes them heavenly!!