Citrus Garlic Beer Can Chicken Recipes

Steps:

• Preheat oven to 450 degrees F. Wash chicken with cold water and pat dry with paper towels.
• Mix dry ingredients in small bowl. Rub 1/2 of the ingredients on inside cavity of chicken. Gently peel skin away from chicken and rub mixture into meat of chicken. Open beer can pour out about 1/2 cup. Drop the garlic cloves into the beer can. Place chicken, open end down, over the beer can to insert the beer into the cavity. Place chicken, standing up, in large saute pan. Place 1/3 of the bacon in the top cavity of the chicken and drape the remaining 2/3 of the bacon down the outside of the chicken. Pierce the bacon to the chicken with toothpicks.
• Place chicken in the oven for 10 minutes and then lower temperature to 325 degrees F and cook for another 1 hour, or until the internal temperature in the thickest part of the thigh reaches 165 degrees F on an instant-read thermometer.

Steps:

• Position the rack in the center of the oven and preheat to 400 degrees F.
• Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.
• Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).
• Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.

Steps:

• Position the rack in the center of the oven and preheat to 400 degrees F.
• Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.
• Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).
• Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.

Steps:

• The Rub - Heat oven to 200 degrees. Spread the grated fruits and garlic on a cookie sheet. Turn off the heat of the oven and place the cookie sheet in the oven for 3 to 4 hours to dry. With a mortar and pestle blend the dried fruit and garlic with cumin, red pepper flakes, pepper and salt. Wash the chicken inside and out and dry well. Sprinkle some rub inside chicken and then rub 2 or 3 tbsp evenly over the skin. Reserve at least 1 tablespoon for the sauce. Wrap in foil or large plastic baggie and refrigerate for a minimum of 4 hours. In a small saucepan whisk together 6 oz of the beer, orange juice, ketchup, mustard, honey, vinegar and 1 tbsp of the rub. Bring to a boil and lower heat and simmer for 5 minutes. Reserve. Heat grill to 350 degrees. Soak the wood chips in water for 30 minutes then place in smoker tray or seal in aluminum foil with a couple holes in the top. Place the chips as close to the heat as possible. In a rectangular cake pan, pour in the beer mixture. Place the can of remaining beer in the holder and place the chicken over the can with body cavity facing down. With foil, seal the top of the body cavity. Place the pan on the grill and if possible turn of middle burners and lower side burners to medium low. Keep temperature at around 275 degrees. Using foil "tent" the chicken. Remove after 40 minutes and continue cooking the chicken for about 60 more minutes or until thermometer reads 155 degrees. Remove the bird from the grill and let rest for 5 minutes. Carefully remove from the beer can holder. While bird is cooling pour remaining beer from the can into the pan drippings and sauce. Place on the grill simmer for 3 minutes. Carve the bird for plates and top with the sauce.

Steps:

• Blend all ingredients for the spice rub together, and rub liberally over entire chicken. Any remaining rub can be put inside the cavity of the chicken.
• If using a roaster, add beer, cinnamon crushed garlic and orange.
• If using a can, pour out or drink approx 1/3 of the can. Break cinnamon stick in half if it wont fit in the can, and add the garlic and orange.
• Slide the chicken, large cavity down, onto the can or roaster being very careful not to tip it over. Close top opening by pulling the skin over or pushing the neck down, and hold shut with a metal skewer.
• Heat one side of barbecue to medium-low. Place a small baking sheet or tinfoil with edges folded up on the other side of grill. Set chicken gently on the baking sheet, and close lid. Try not to open the lid too often, or you'll let the heat out and drag out the cooking time.
• Let roast for 20-25 minutes, then rotate chicken 90 degrees for even cooking. Baste the chicken with melted butter, and close lid for another 20-25 minutes. This helps the skin crisp up.
• Chicken is done when you pierce the thigh with a sharp knife and juices run clear. I usually check the breast as well, making sure no pink runs out.
• A meat thermometer should read 165 deg.F from the breast and 180 deg. from leg.
• When chicken is cooked, remove from the grill and slide the chicken up off the can. Sometimes I get my wife to hold the can tightly with a pair of tongs, and i can pull it off with barbecue gloves. Don't spill the beer on you, it's hot!
• Let rest on a carving board, and tent with foil for 10-12 minutes before carving.