Beer Can Chicken With Rosemary Thyme Recipes

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.

Steps:

• 1. Preheat oven to 400 degrees F. Wash bird and discard all visible fat, & pat dry.
• 2. Mix garlic powder, salt, black pepper, paprika, dry mustard, and onion powder in a small bowl, mix together and rub liberally on the inside and outside of chicken. Spray chicken with none stick cooking spray, I use Butter flavored variety.
• 3. Pour out about 1/3 cup of beer,from can. Make a couple of extra holes in top of can to allow steam to escape, add 2-3 cloves of garlic,minced to can, and 1/2 teaspoon each of dried rosemary and thyme, or any of your favorite herbs.
• 4. Place can in an oven proof dish, and position chicken over top of can, and adjust the legs to allow chicken to sit on can without falling over. All of the drippings from chicken will fall into pan as the chicken cooks. The drippings is what you will use to make your pan gravy. Position on lowest rack in oven so chicken can stand without touching top of oven.
• 5. Allow chicken to cook at 400 degrees F for half an hour.
• 6. Then reduce temperature to 350 degrees F. and continue to cook for an additional one and a half hours, or until juices run clear when tested.
• 7. Remove from oven when done. Allow chicken to stand for 15 to 20 minutes before removing chicken from can to carve. Be careful, chicken and can are still hot.
• 8. When done pour remaining pan drippings and beer into small sauce pan, heat over medium heat till it comes to a boil, mix about 1 1/2 tablespoons flour in a small cup, stir to blend with about 1/2 cup of water, and pour into sauce pan, whisking as you go until mixture begins to thicken. Taste and add salt and pepper if needed. Serve over mashed potatoes, rice or pasta if desired. Serve with chicken
• 9. Note this chicken cooks from the inside out, and is very moist.

Steps:

• In a large mixing bowl, combine the garlic pepper seasoning, salt, rosemary, thyme and parsley. Rub inside cavity of chicken with mixture and heat grill. Open each can of beer, pour out (or drink) about 1/4 of the contents and place a chicken on end over the open can of beer with the tips of the legs pointing down. As the chicken cooks on the outside, the beer will get hot and steam the inside. Remove chicken from grill when cooked and let rest. Remove beer can from each chicken. Carve chicken into portions and serve.

Steps:

• 1. To make the rub: In a small bowl combine the rub ingredients. 2. Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Lightly spray or brush all over with the vegetable oil and season, inside and out, with the rub. Tuck the tips of the wings behind the chicken's back. 3. Put the rosemary, garlic, lemon juice, thyme, and red pepper flakes into the beer can. Using a can opener, make 2 more holes in the top of the can. Set the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity. 4. Transfer the bird to the grill, keeping the can upright. Carefully balance the bird on its two legs and the can. Grill over Indirect Medium heat until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 1-1/4 to 1-1/2 hours. Wearing barbecue mitts, carefully remove the chicken and the can from the grill, being careful not to spill the beer - it will be hot. Let the chicken rest for about 10 minutes before lifting it from the can. Discard the beer. Cut the chicken into serving pieces. Serve warm.

Steps:

• Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
• Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
• Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

Steps:

• Mix rub ingredients in a small bowl. lightly rub the chicken all over with the oil. Season the chicken inside and out with the rub.
• Open your beer can and drink about half of it. Put the rosemary, thyme, garlic, and lemon juice into the beer. Make a few more holes in the top of the beer can with a can opener. Shove the chicken cavity over the beer can. You can actually get special beer can chicken holders for this that make it a bit easier.
• Grill over indirect medium heat(350-450 degrees F) until juices run clear and internal temperature reaches 180 degrees F in the breast, about 1 1/4 -1 1/2 hours. Let the chicken rest for about 10 minutes before removing from beer can and cutting up. Enjoy!

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:

• To Make Marinade: In a food processor blend together the parsley, thyme, rosemary, lemon zest, garlic, pepper, oil and wine. Run processor until ingredients are mixed all together and mixture is smooth.
• Remove first two wing joints of chickens and truss with twine so that the legs are held tightly against the bodies. Rub marinade both inside the cavity and all over the outside, making sure to get a little under the skin of the breasts. Place chickens in a glass dish, breast side up, and pack remaining marinade on top of the breast and around the legs. Cover dish and marinate in refrigerator for 24 to 36 hours.
• Preheat oven to 350 degrees F (175 degrees C). Remove chickens from marinade dish, discarding any remaining marinade. Place in a lightly greased 9x13 inch baking dish and bake in the preheated oven for about 1 1/2 hours or until chickens are no longer pink inside and their juices run clear.