Bbq Beer Chicken Recipes

Steps:

• Heat gas or charcoal grill for indirect cooking. Remove and discard neck and giblets from chicken cavity. Pat chicken dry with paper towels.
• In small bowl, mix paprika, salt, chili powder, coriander, cumin and pepper. Rub mixture on inside and over outside of chicken, using all of mixture. Carefully loosen skin at top of breast. Place butter evenly under skin of breast, without removing skin.
• 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. Brush chicken all over with 1/4 cup of the barbecue sauce. Cook 8 to 12 minutes longer or until skin of chicken is crisp, but not burned.
• 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 1/4 cup barbecue sauce.
• 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 lifted or twisted and thermometer inserted in thickest part of thigh reads at least 165°F. Brush chicken all over with 1/4 cup of the barbecue sauce. Bake 8 to 12 minutes longer or until skin of chicken is crisp, but not burned. Let chicken stand 5 to 10 minutes. Twist can to remove from chicken; discard can. Serve carved chicken with remaining 1/4 cup barbecue sauce.

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.

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.

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!

Steps:

• Mix the seasonings together in a small bowl and sprinkle onto the chicken halves. Let the seasoned chicken sit, covered, in the refrigerator at least 1 hour and a half before grilling.
• Preheat the grill. Place the chicken, bone side down, onto the grill and leave for at least 15 minutes to make sure the seasoning sticks. Gently turn the chicken over and continue to let it cook for another 15 minutes.
• Pop the seal of the beer can just enough to spray a fine mist over the chicken without disrupting or extinguishing your flame. If you are using a bottle of beer, use your thumb to control the amount of liquid coming out of the bottle.
• Turn the chicken often, using the beer to keep it moist, and making sure not to tear the skin.
• Grill until the chicken reaches an internal temperature of 165 degrees F, or its juices run clear, about 1 hour 50 minutes. Remove from the grill and let the chicken rest about 5 minutes before serving.

Steps:

• Combine butter, beer, lemon juice, garlic and lemon pepper.
• Pour over chicken pieces, and cover; store in refrigerater 4-6 hours to marinate.
• On a grill, barbecue pieces, brushing sauce over chicken as you turn them.
• Grill about 15-20 mins per side.