Beer Can Chicken With Corn On The Cob Recipe 455
BEER CAN CHICKEN WITH CORN ON THE COB RECIPE - (4.5/5)
Provided by cookism
Number Of Ingredients 24
Steps:
- 1. To prepare the marinade, combine malt, salt, brown sugar, paprika, cayenne pepper and crushed garlic in a bowl. Mix well. If the mixture is too thick, pop it in the microwave for a few seconds to loosen it. 2. In a large baking dish, evenly rub chicken with the marinade. Cover with plastic wrap and allow the chicken to marinate in the fridge for at least 2 hours or preferably overnight. 3. Preheat oven to 190C. Allow chicken to come to room temperature before roasting. When the chicken is ready, open the beer can and reserve 1/2 cup of beer for the sauce later. Carefully stuff the chicken's bottom with the can. Roast in a upright position for 40 to 50 minutes or until golden and cooked through. 4. In the meantime, prepare corn on the cob. Generously coat corn with butter and evenly season it with salt and cayenne pepper to taste. Roast it for 30 to 40 minutes until soft at 180C. 5. To make honey beer sauce, heat a saucepan and add in a little oil. Fry shallots till translucent and stir in the rest of the sauce ingredients. For added flavour, add in the jus from the roasting dish as well. Stir well and continue to cook till the mixture is slightly reduced. Transfer to a dipping bowl. 6. Remove the beer can from the chicken (be careful! It's hot) and serve with corn on the cob, honey beer sauce and cold beer! Enjoy!
BEER CAN CHICKEN
You'll be proud to serve this stand-up chicken at any family gathering. Treated with a savory rub and then roasted over a beer can for added moisture, it's so tasty you'll want to call dibs on the leftovers! -Shirley Warren, Thiensville, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first 6 ingredients. Gently loosen skin from the chicken. Brush chicken with oil. Sprinkle 1 teaspoon spice mixture into cavity. Rub the remaining spice mixture over and under the skin. Place lemon slices in neck cavity. Tuck wing tips behind the back., Prepare grill for indirect heat, using a drip pan. Pour out half the beer, reserving for another use. Poke additional holes in top of the can with a can opener. Holding the chicken with legs pointed down, lower chicken over the can so it fills the body cavity., Place chicken over drip pan; grill, covered, over indirect medium heat until a thermometer reads 180° 1-1/4 to 1-1/2 hours. Remove chicken from grill; cover and let stand for 10 minutes. Remove chicken from can.
Nutrition Facts : Calories 415 calories, Fat 25g fat (6g saturated fat), Cholesterol 131mg cholesterol, Sodium 366mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 42g protein.
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