BEER CAN CHICKEN
Get ready for a tender, falling-off-the-bone whole chicken that's moist on the inside and crispy on the outside when you make this beer can chicken.
Provided by Elise Bauer
Categories Dinner Grill Chicken Chicken Roast Grill Grilled Chicken
Time 1h40m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1149 kcal, Carbohydrate 1 g, Cholesterol 399 mg, Fiber 1 g, Protein 124 g, SaturatedFat 18 g, Sodium 1316 mg, Sugar 0 g, Fat 69 g, ServingSize Serves 4, UnsaturatedFat 0 g
TORTURED CHICKEN - BEER CAN
I first saw these "tortured" chickens served at a bar-b-q. Lined up on a serving platter, beer cans still in place! Talk about a conversation starter!The dry rub sounds bizarre, but I guarantee the proportions blend into a delicious combination.
Provided by debra dolman
Categories Whole Chicken
Time 1h15m
Yield 1 whole chicken, 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix 4 dry ingredients together.
- Use this rub inside and out of the cleaned, dry chicken.
- Be generous.
- Place 1/2 can of beer in center of roasting pan.
- Position"bottom" of chicken over beer and slide chicken over the can of beer until the chicken is"sitting" upright in the pan.
- The fit will be snug and chicken will be secure.
- Roast uncovered at 350 degrees for 1 hour.
- Do not baste, do not turn pan.
- The beer will steam the chicken deliciously.
- When done, carefully remove can of beer from chicken and serve.
- Chicken can also be carved while"sitting" on the beer can.
- I have"tortured" 2 or 3 chickens in the same roaster and did not have to adjust cooking time.
- This melt-in-your-mouth chicken will get rave reviews.
BEER CAN CHICKEN
This is a deliciously moist chicken recipe. It's perfect for a BBQ on a hot summer day!
Provided by Hunter's Mom 2008
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h30m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 546.2 calories, Carbohydrate 24 g, Cholesterol 145.4 mg, Fat 27.3 g, Fiber 2.7 g, Protein 47.5 g, SaturatedFat 7.3 g, Sodium 478.6 mg, Sugar 18.4 g
FALL-OFF-THE-BONE BEER CAN CHICKEN
This is a very delicious moist crispy fall-off-the-bone chicken you could ever prepare.
Provided by Jamie Payne
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h25m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spoon garlic powder into beer in the can. Prop the chicken, butt-side down, onto the beer can so the can goes into the cavity. Place the chicken, with the can as a stand, into a large oven-proof skillet.
- Melt butter in a small saucepan over medium-high heat; add garlic and cook until butter starts bubbling, about 2 minutes. Remove garlic and discard.
- Inject chicken with the garlic-infused butter using a baster or injector until all areas are injected.
- Mix brown sugar, paprika, black pepper, and salt in a small bowl. Coat chicken with brown sugar mixture.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 447.5 calories, Carbohydrate 9.9 g, Cholesterol 167.1 mg, Fat 28.6 g, Fiber 0.8 g, Protein 35.2 g, SaturatedFat 12 g, Sodium 477.7 mg, Sugar 6.1 g
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