Rickards White Citrus Spiced Chicken Beer Can Chicken Recipes

Steps:

• Heat a gas or charcoal grill with a lid big enough to accommodate the bird. Put a drip pan below the grates.
• Mix the ingredients for the Spice Rub until they are well blended. (This will keep, covered, in the refrigerator for 1 week.) Rub it all over the chicken, inside and out.
• Open the beer and take a big swig or just pour out a couple of ounces. Sit the chicken on the beer can so the legs are at the bottom and the wings are at the top. Stand the beer can on the grates over the drip pan. Put the cover on and cook over indirect heat until the juices run clear, about 1 hour. (If using charcoal, push the coals to 1 side so the chicken is not over direct heat.)
• Note: This chicken can also be cooked in a 350 degrees F oven. Just stand the beer can in a shallow roasting pan and cook about 1 hour or until juices run clear.

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.

Steps:

• Preheat a grill to 250 degrees F.
• Remove giblets from inside of chicken. Rub chicken with your favorite barbecue rub, paprika, and pepper.
• Open beer and dispense 1/4 of can, so the can is 3/4 full. Hold chicken so that the cavity is at the bottom. Place chicken over beer can so that the cavity covers the can.
• Stand chicken upright in the center of grill. Cook for 3 hours, until skin is golden brown.
• Glaze with favorite barbecue sauce 15 minutes prior to removing from grill.
• Remove from grill. Cut and serve.

Steps:

• Stir brown sugar, dry mustard, granulated onion, paprika, kosher salt, garlic powder, coriander, cumin, black pepper, and cayenne pepper together in a bowl.

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:

• Prepare grill for indirect heat: if using gas, heat one side to medium high for 10 minutes, leaving other side off. If using charcoal, mound and light coals on one side.
• Season chicken generously inside and out with salt and pepper. Mix mayonnaise with spices and hot sauce to taste. Slather all but 2 tablespoons of mayonnaise mixture over chicken, including cavity.
• Open beer and drink or pour out half. Lower chicken over can so that can is inside chicken cavity. Chicken should be upright. Place chicken on unlit side and cover grill. Cook for 30 minutes. Meanwhile, toss potatoes with remaining mayonnaise and a pinch of salt. Toss peppers with olive oil, salt and pepper.
• When chicken has cooked for 30 minutes, set potatoes on grill, also on unlit side. If using charcoal, add more coals. Let both cook for 30 minutes more. When done, potatoes should be soft and golden; chicken skin should be brown (around 75 minutes, depending on your grill). If necessary, move both to lighted side to brown further.
• When chicken is done, very carefully remove can (hold chicken with tongs and use an oven mitt to pull out can). Let chicken rest for 5 minutes. Meanwhile, grill peppers for about 2 to 3 minutes each side.
• Carve chicken and garnish with lime wedges and basil before serving with potatoes and peppers.

Steps:

• Season flour with poultry seasoning. Dredge the chicken breasts in the seasoned flour. Melt the butter with the oil in a medium skillet over medium-high heat. Working in batches, fry the chicken in the hot butter mixture for about 5 minutes each side, depending on the thickness. Remove the chicken and set aside (keep warm.)
• Deglaze pan with Marsala wine (deglazing is swirling or stirring a liquid in a pan to dissolve cooked food particles remaining on the bottom). Add the chopped mushrooms, chopped onions and rosemary. Saute for 5 minutes over high heat.
• Return the chicken breasts to the skillet, baste with drippings, put cheese on the breasts and cook for another 2 1/2 minutes with the lid on tightly. Don't touch the lid! Remove from heat and let stand for 10 minutes, until the breasts cook through. Check the seasoning and adjust. You will have the plumpest, juiciest chicken breasts you can imagine!

Steps:

• Build a fire in your grill, leaving approximately half the grilling area free of coals. If using a gas grill, turn burners to high and then, when ready to cook, turn off the burner on the side where you will place the chicken. If using an oven, heat to 425 degrees.
• Remove neck and giblets from chicken. Rinse the chicken in cold water. Pat dry.
• Combine all the spices in a large bowl, then apply the dry rub to the chicken, inside and out.
• Put the beer can on a solid surface. Pick up the chicken and, taking a leg in each hand, put the cavity over the can and slide the bird down onto it. Carefully transfer the bird and the can to the cool side of your grill, its back to the fire, balancing the chicken upright and using the legs to support it in this position. If using an oven, place the chicken upright in a roasting pan using the same method and place carefully into the heat.
• Cover the grill and cook for approximately 1 1/4 hours, basting with barbecue sauce twice during the final half-hour if you'd like, until the breast meat registers 165 degrees on an instant-read thermometer or until the legs are loose in their sockets. (If you're using an oven, you can tent the bird with foil after 45 minutes to keep the skin from getting too dark.) De-can and carve.
• Serve with white barbecue sauce and corn bread.