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-BRINED BEER-CAN CHICKEN
Tons of tailgaters and backyard grillers swear by beer-can chicken, but we've always wondered if the technique is more fun than function. Sticking a whole chicken on a can of beer is a cool party trick, but is it the best way to cook the bird? We tested the method every which way, and the truth is, the beer doesn't impart much flavor or moisture. The beer reaches only about 165 degrees F-not even boiling. The can, however, serves an important purpose: It lets you cook the chicken in an upright position so the skin gets crisp all over, similar to a rotisserie chicken. (Translation: You could actually use a soda can, with similar results.) For real beer flavor, we beer-brined the bird before grilling and filled the drip pan with beer, too.
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Make the brine: Combine the beer, brown sugar, salt, orange zest, orange juice and cardamom pods in a bowl; stir until the sugar and salt dissolve.
- Put the chicken in a gallon-size resealable plastic bag and add the brine; seal and refrigerate 2 hours.
- Prepare the grill: For a charcoal grill, pile 3 to 4 pounds briquettes in the grill; ignite and let burn until the coals are ashy. For a gas grill, preheat to high.
- Prepare the chicken: Remove from the brine and pat dry; reserve the orange zest and cardamom. Rub the olive oil all over the skin. Loosen the skin on the breasts and legs with your fingers; rub 1 garlic clove under and over the skin. Combine the brown sugar, coriander, cumin, paprika, allspice, 1 1/2 teaspoons salt and a few grinds of pepper; rub under and over the skin of the chicken and inside the cavity.
- Pour half of the remaining beer can into a disposable 8-inch-square pan. Add the reserved orange zest to the pan. Poke 3 or 4 holes into the top sides of the beer can using a paring knife. Add the remaining 3 smashed garlic cloves and the reserved cardamom pods to the can.
- For a charcoal grill, bank the coals to both sides in two piles; nestle the pan with the beer between the coals and replace the top grill grate. For a gas grill, reduce the heat to medium on one side and turn off the burners on the other; place the pan under the grate on the unlit side.
- Set the chicken over the beer can, inserting the can into the cavity so 1 inch of the can is exposed. Set on the grill grates over the drip pan so the chicken balances on the can and legs like a tripod. Cover the grill and cook until the chicken is golden brown and a thermometer inserted into the thickest part of the thigh registers 165 degrees F. If using charcoal, this will take about 1 hour 20 minutes; add a handful of briquettes to each bank of coals every 30 minutes to maintain the heat. If using gas, it will take about 1 hour 5 minutes; carefully rotate the chicken halfway through.
- Remove the chicken from the grill, discard the can and transfer to a cutting board; let rest 10 minutes before carving.
ORANGE SODA GRILLED CHICKEN
This mouth-watering orange soda chicken makes a great family dinner. Perfect for a grilled outdoor meal!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat grill for indirect cooking as directed by manufacturer. Remove and discard neck and giblets from chicken cavity. Rinse chicken and pat dry with paper towels.
- In small bowl, combine salt, brown sugar and chili powder; mix well. Rub 1 1/2 teaspoons salt mixture inside chicken. Add 1/4 cup marmalade to remaining salt mixture; mix well. Set aside.
- Open beverage can; measure out 2/3 cup beverage. Set aside 3 tablespoons of the beverage and reserve remainder for another use. Add 2 teaspoons of the reserved orange-flavored beverage to marmalade mixture, stirring until brushing consistency. Spray outside of half-full can of beverage with nonstick cooking spray; set in shallow baking pan. Carefully set chicken cavity over can, pushing until chicken balances in pan. Rub skin of chicken with oil.
- When ready to grill, use tongs and spatula to remove chicken and can from pan and set on grill for indirect cooking, making sure chicken is balanced. Cover grill. Cook 1 1/4 to 1 1/2 hours or until chicken juices run clear and instant-read thermometer inserted in thickest part of thigh registers 180°F. During last 30 minutes of cooking time, brush chicken with marmalade mixture.
- With thick hot pads and tongs, carefully remove chicken and can from grill to clean baking pan or platter. Twist can to remove from chicken. Discard any beverage left in can. Let stand 5 minutes before carving. In small microwave-safe bowl, combine 1/3 cup marmalade and remaining 2 tablespoons plus 1 teaspoon carbonated beverage; mix well. Microwave on HIGH for 30 seconds or until warm. Serve marmalade mixture with chicken.
Nutrition Facts : Calories 520, Carbohydrate 24 g, Cholesterol 150 mg, Fat 1 1/2, Fiber 0 g, Protein 47 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 17 g
GRILLED HERB CHICKEN ON A CAN
The secret to perfectly tender and exceptionally juicy chicken is balancing a bird on a beer can. Don't worry; it's easier than it looks!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h55m
Yield 6
Number Of Ingredients 7
Steps:
- If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat. In small bowl, mix paprika, salt, garlic powder, onion powder and pepper.
- Fold wings of chicken across back with tips touching. Sprinkle paprika mixture inside cavity and over outside of chicken; rub with fingers.
- Pour 1/2 cup of beer from can. Hold chicken upright, with opening of body cavity down; insert beer can into cavity. Insert barbecue meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
- Cover and grill chicken upright over drip pan or over unheated side of gas grill over medium heat 1 hour 15 minutes to 1 hour 30 minutes or until thermometer reads 180°F and juice is no longer pink when center of thigh is cut.
- Using tongs, carefully lift chicken and place in 13x9-inch pan, holding large metal spatula under beer can for support. Let stand 15 minutes before carving. Remove beer can; discard.
Nutrition Facts : Calories 320, Carbohydrate 4 g, Cholesterol 115 mg, Fat 1, Fiber 0 g, Protein 35 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 500 mg
GRILLED ORANGE AND BEER CHICKEN (BBQ)
From Grill and Barbecue Cooking by Ideals. Marinade the chicken (several hours or overnight) and then grill.
Provided by Oolala
Categories Oranges
Time 8h5m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, combine beer, salt, pepper, lemon juice, hot pepper sauce, orange extract and peel, brown sugar, and molasses; blend well.
- Place chicken in a shallow pan or use sturdy zip lock style bag.
- Pour marinade over chicken.
- Cover or seal and refrigerate several hours or overnight.
- Drain marinade from chicken; reserving marinade.
- Prepare grill and cook pieces about 45 minutes or until tender, truning and basting often with the marinade.
Nutrition Facts : Calories 1003.9, Fat 54.5, SaturatedFat 15.2, Cholesterol 352.4, Sodium 720.6, Carbohydrate 7.5, Fiber 0.1, Sugar 4.2, Protein 109.6
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