Robin Kourys Spice Of Life Beer Can Chicken Recipes

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BEER CAN CHICKEN



Beer Can Chicken image

Provided by Food Network

Categories     main-dish

Time 3h30m

Yield 4 servings

Number Of Ingredients 6

4 tablespoons favorite barbecue rub
1 tablespoon paprika
1/4 tablespoon fresh black pepper
1 (12-ounce) can beer
1 whole chicken
1/4 cup favorite barbecue sauce

Steps:

  • Preheat a grill to 250 degrees F.
  • Remove giblets from inside of chicken. Rub chicken with your favorite barbecue rub, paprika, and pepper.
  • Open beer and dispense 1/4 of can, so the can is 3/4 full. Hold chicken so that the cavity is at the bottom. Place chicken over beer can so that the cavity covers the can.
  • Stand chicken upright in the center of grill. Cook for 3 hours, until skin is golden brown.
  • Glaze with favorite barbecue sauce 15 minutes prior to removing from grill.
  • Remove from grill. Cut and serve.

ROBIN KOURY'S SPICE OF LIFE BEER CAN CHICKEN



Robin Koury's Spice of Life Beer Can Chicken image

Provided by Food Network

Categories     main-dish

Time 3h40m

Yield 4 to 6 servings

Number Of Ingredients 11

4 pound chicken
1/4 cup paprika
2 tablespoons brown sugar
1 teaspoon kosher salt
1 heaping teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon garlic salt
1 teaspoon chili powder
2 tablespoons butter, melted
1/2 can beer (recommended Sam Adams White Ale)
1 tablespoon honey

Steps:

  • Soak the wood chips in water for at least 2 hours.
  • When ready to grill, preheat 1 of the burners to 350 degrees F.
  • Make sure the chicken is clean and innards are removed; pat dry with a paper towel and set aside. In a small mixing bowl, add paprika, brown sugar, kosher salt, cayenne pepper, onion powder, garlic salt, chili powder and mix well. Take the chicken and separate the skin from the breast taking care not to tear or remove skin. Apply the spice rub directly to the chicken breast, under the skin. Apply rub to the entire chicken, inside and out, reserving at least 2 tablespoons. Punch 2 holes at the top of the can, with a manual hand-held can opener. In a new bowl, mix butter and remaining spice rub. Add this mixture to the half-full can of beer. Place chicken over beer can and insert into the cavity of the chicken, keeping beer can standing up.
  • Place the wood chips in a foil smoker pouch over the active burner on the grill and set the chicken, on a pie plate, over the in-active burner. Close the lid. Rotate the chicken every 20 minutes. 5 minutes before cooking is complete, drizzle the honey over the chicken. The chicken should take about 1 hour and 20 minutes to cook, or until an instant-read thermometer registers 155 degrees F. Slice and serve.

BEER CAN CHICKEN



Beer Can Chicken image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 3

1 large whole chicken (4 to 5 pounds)
3 tablespoons Memphis Rub (or your favorite dry barbecue rub
1 can (12 ounces) beer

Steps:

  • Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets and set aside for another use. Rinse the chicken inside and out, under cold running water, then drain and blot dry inside and out, with paper towels. Sprinkle 1 tablespoon of the rub inside the body and neck cavities, then rub another 1 tablespoon all over the skin of the bird. If you wish, rub another 1/2 tablespoon of the mixture between the flesh and skin. Cover and refrigerate the chicken while you preheat the grill.
  • Set up the grill for indirect grilling, placing a drip pan in the center. If using a charcoal grill, preheat it to medium. If using a gas grill, place all the wood chips in the smoker box and preheat to high; then when smoke appears, lower the heat to medium.
  • 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. Pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity.
  • When ready to cook, if using charcoal, toss 1/2 the wood chips on the coals. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird.
  • Cover the grill and cook the chicken until fall-off-the-bone tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour.
  • Using tongs, lift the bird to a cutting board or platter, holding a large metal spatula underneath the beer can for support. (Have the board or platter right next to the bird to make the move shorter. Be careful not to spill hot beer on yourself.) Let stand for 5 minutes before carving meat off the upright carcass. (Toss the beer can out along with the carcass.)

SPICE RUBBED BEER CAN CHICKEN



Spice Rubbed Beer Can Chicken image

Provided by George Duran

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons garlic powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon paprika
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon cayenne pepper
1/2 cup extra-virgin olive oil
1 lemon, zested
1 (3 1/2 to 4-pound) chicken
1 (12-ounce) can beer

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.

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