BEER CAN CHICKEN
Provided by Bobby Flay
Time 1h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare a kettle grill with charcoal off to one side for indirect grilling and add the soaked apple wood or mesquite wood chips over the coals. Remove the neck and giblets and pat the chicken dry with paper towels. Brush chicken all over with oil and sprinkle with salt and pepper and 3 tablespoons dry rub. Set aside.
- Open the beer can, pour out about 1/2 cup of the beer into a cup and drink it (or pour it over the wood chips). Make an extra hole in the top of the can with a church-key can opener. Add the remaining 1 tablespoon dry rub to the beer can (it might fizz up a little bit at the top, but don't worry, that is normal), the garlic and rosemary.
- Hold the chicken above the can of beer and slide the chicken over the can. Fold the wings back behind the chicken. Make sure the legs are in front of the can, supporting the chicken. Place the chicken inside a disposable pan.
- Place the pan on the grates of the grill on the opposite side of the charcoals, put lid on and cook the chicken until golden brown and the internal temperature registers 160 degrees F in the breast area and 175 degrees F in the thigh area on an instant-read thermometer, 1 to 1 1/2 hours. Remove from the grill (be careful not to spill the contents of the beer can as it will be very hot) and let rest for 10 minutes before carving.
- Use a pair of locking tongs and grab the bottom of the beer can to remove from the chicken cavity. Place on a platter or cutting board to rest and cool. Carve and serve.
Nutrition Facts : Calories 291 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 154 milligrams, Sodium 804 milligrams, Carbohydrate 2 grams, Protein 40 grams, Sugar 0 grams
ULTIMATE BEER BUTT CHICKEN BEER CAN
Make and share this Ultimate Beer Butt Chicken Beer Can recipe from Food.com.
Provided by AZRoxy63
Categories Whole Chicken
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rinse chicken well inside an out.
- Pat bird completely dry with paper towels.
- To make the rub: mix 4 tbsp paprika, 2 tsp salt, 2 tbsp black pepper, 2 tsp cayenne pepper, and 1/4 cup brown sugar in a small bowl and set it aside.
- To make glaze: mix together 1/4 cup brown sugar, 4 tbsp ketchup, 3 tsp frank's red hot sauce, 4 tbsp white vinegar, 4 tbsp beer (save remainder in can and set it aside), and 2 tbsp of the spice rub you just made in a separate bowl; set aside.
- Pour beer can out (or drink it down) until it is just a bit over half way full and then add crushed bay leaves and 1 tsp of rub to the half full can.
- Loosen the skin on the breasts, legs and thighs of your chicken.
- Massage the rub into the meat under the skin and then all over the outside of the bird's skin as well as inside the cavity.
- Place beer can in the "butt" of the bird making the bird stand upright.
- Preheat grill with all burners on high until grill is heated and ready to cook.
- You must cook indirectly; so if you have 2 burners on your grill, turn one off (for 3 burners turn 1 off, for 4 burners turn 2 off, etc.).
- Place the standing bird on the cooler or "off" burner side of the grill with the breasts facing the hot or "on side of it (you grill should remain at about 375 degrees during the entire cooking process).
- Close lid and cook for 30 minutes, then rotate bird so that the opposite side (the back) is not facing the heated side of the grill and then continue cooking with the lid closed for 30 more minutes.
- Rotate bird back to original position with breasts facing the heat and glaze the entire bird thoroughly with the pre-made glaze; continue cooking 30 more minutes until cooked, brown and slightly crisped.
- Transfer chicken carefully off of beer can and onto cutting board.
- Let rest 5-10 minutes and then carve and enjoy!
BEER BUTT CHICKEN
A whole chicken is seasoned and slowly cooked on the grill. This is a bit unorthodox, but the end result is moist, flavorful, and amazing. All you'll need is some chicken, butter, beer, and seasonings.
Provided by Barrie Tapp
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 4h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for low heat.
- In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.
- Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.
- Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).
Nutrition Facts : Calories 514.2 calories, Carbohydrate 3 g, Cholesterol 158 mg, Fat 40.3 g, Fiber 0.7 g, Protein 31.4 g, SaturatedFat 19.4 g, Sodium 1618.1 mg, Sugar 0.2 g
BEER CAN CHICKEN WITH ROSEMARY & THYME
This is from Weber's "Real Grilling" cookbook and it has great flavour. I bought a beer can chicken stand (they're quite cheap)which makes the can and the chicken more secure. Make sure your chicken isn't too big or you may not get the lid closed on your BBQ.
Provided by Jan in Lanark
Categories Whole Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl mix the rub ingredients( first six ingredients) together.
- Remove and discard the neck and giblets and excess fat from the chicken. Lightly rub the chicken all over with the oil. Season chicken inside and out with the rub and tuck the wing tips behind the back.
- Open the beer and drink or pour out about half the beer. Put the rosemary, garlic, lemon juice, thyme and red pepper flakes into the beer can to flavour the steam.
- Using a can opener, make two more holes in the top of the can. Place the beer can on a solid surface and plunk the chicken over the can.
- Transfer to the grill, balancing the bird on its two legs and the can like a tripod.
- Grill over Indirect Medium Heat until juices run clear and internal temp in the thickest part of the thigh is 180 degrees F, 1 1/4 to 1 1/2 hours.
- Carefully remove the chicken and can from the grill and let chicken rest for about 10 minutes before you try to lift it fro the can and cutting into serving pieces.
Nutrition Facts : Calories 699.8, Fat 48.9, SaturatedFat 13.6, Cholesterol 213.9, Sodium 640.1, Carbohydrate 5.3, Fiber 0.7, Sugar 0.4, Protein 50.9
ROSEMARY RUB BEER-BUTT / BEER CAN CHICKEN (W/ BOURBON)
This recipe changes a little every time I prepare it, but the foundation has been well received so far. I use a "McCormick" rosemary / garlic rub and a small bottle of "Jim Beam" bourbon as the rub. I like to use 2 whole chickens, and cook them on a "Cabelas" brand dual beer butt chicken stand. Also important, I usually drink heavily when I am making this great outdoor dish, so ratios tend to vary according to my mood at the time of preparation. I would recommend you create this dish to your taste preferences. Enjoy.
Provided by Kitten Stirfry
Categories Spring
Time 2h20m
Yield 2 chickens, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat grill to 375°F preferably indirect heat (the oven works sorta-ok too).
- Empty beer cans by 1/4 to 1/3, then set them into stand.
- Place chickens over beer cans (try and keep them from touching).
- Grind 1 cup rosemary & garlic seasoning into a powder. Melt 3/4 stick of butter. Mix in powdered seasoning. Pour concoction into a meat flavor injector. Inject chickens in the middle of the breasts, thighs, and legs.
- Have a whiskey, or two.
- Spritz the chickens with bourbon. Inside and out (I use a squirt bottle).
- Rub entire bare skin of chickens with leftover 1/4 butter.
- Rub the rest of the seasoning into entire skin of chickens (maybe grind some more of the seasoning down a little to help the rubbing action).
- Maybe another shot of whiskey to clear the throat and mind?.
- Place chickens onto covered, and preheated grill.
- Cook for 2 hours, Every 10-15 minutes spritz chickens with bourbon. (leave lid shut when you do this. Go through the back and side vent on lid of grill).
- Finish off with a nice glass of bourbon on the rocks.
Nutrition Facts : Calories 1496.7, Fat 85.9, SaturatedFat 29.9, Cholesterol 365.8, Sodium 443.8, Carbohydrate 4.2, Protein 77
BEER BUTT ROSEMARY CHICKEN
This is the best chicken recipe ever, crispy on the outside and so very moist on the inside. It is a family favorite, and my kids can't get enough of it. I strain the veggies and use a little cornstarch and water to make a delicious gravy. Serve with a simple salad and rolls.
Provided by Debbie
Categories Whole Chicken
Time 2h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish. Pour out half the beer from the can, spray the can with cooking spray, and set it upright in the center of the baking sheet.
- Cut 2 thin slices from the orange, and set aside. Cut the rest of the orange into large chunks. Loosen the skin over the breast of the chicken, and insert an orange slice, an onion slice, and 1 rosemary sprig under the skin of each side of the breast. Place the orange chunks and 2 sprigs of rosemary into the cavity of the chicken.
- Spray the outside of the chicken with cooking oil spray, and sprinkle with seasoned salt to taste. Place the chicken onto the beer can in an upright position, with the can inserted into the cavity of the chicken. Pour the chicken broth into the baking dish, and place the rest of the sliced onion and the potatoes into the broth.
- Roast in the preheated oven until the skin is crisp, the meat is no longer pink at the bone, and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Let the chicken rest for 10 minutes before slicing.
Nutrition Facts : Calories 431.4 calories, Carbohydrate 29.8 g, Cholesterol 96.9 mg, Fat 17.4 g, Fiber 3.4 g, Protein 34.1 g, SaturatedFat 4.9 g, Sodium 144.5 mg, Sugar 3.7 g
BEER BUTT ROSEMARY CHICKEN
This is the best chicken recipe ever, crispy on the outside and so very moist on the inside. It is a family favorite, and my kids can't get enough of it. I strain the veggies and use a little cornstarch and water to make a delicious gravy. Serve with a simple salad and rolls.
Provided by Debbie
Categories Whole Chicken
Time 2h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish. Pour out half the beer from the can, spray the can with cooking spray, and set it upright in the center of the baking sheet.
- Cut 2 thin slices from the orange, and set aside. Cut the rest of the orange into large chunks. Loosen the skin over the breast of the chicken, and insert an orange slice, an onion slice, and 1 rosemary sprig under the skin of each side of the breast. Place the orange chunks and 2 sprigs of rosemary into the cavity of the chicken.
- Spray the outside of the chicken with cooking oil spray, and sprinkle with seasoned salt to taste. Place the chicken onto the beer can in an upright position, with the can inserted into the cavity of the chicken. Pour the chicken broth into the baking dish, and place the rest of the sliced onion and the potatoes into the broth.
- Roast in the preheated oven until the skin is crisp, the meat is no longer pink at the bone, and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Let the chicken rest for 10 minutes before slicing.
Nutrition Facts : Calories 431.4 calories, Carbohydrate 29.8 g, Cholesterol 96.9 mg, Fat 17.4 g, Fiber 3.4 g, Protein 34.1 g, SaturatedFat 4.9 g, Sodium 144.5 mg, Sugar 3.7 g
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