Beer Can Chicken With Garlic Recipes

BEER CAN CHICKEN

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.

GARLIC HERB BEER BUTT CHICKEN

Steps:

• Rinse chickens and pat dry inside and out with paper towels. Rub skin of chickens with 1/4 cup softened butter. Mix paprika, garlic powder, and black pepper in a small bowl and sprinkle chickens with about half the seasoning mix. Reserve remaining seasonings for later step.
• Make a small hole in the skin between the breast and leg of each chicken; use your finger to loosen breast skin and push 1 or 2 cloves of garlic beneath the breast skin. Place parsley, oregano, and thyme in the cavity of each chicken. Let the chickens marinate 1 hour, or up to overnight refrigerated.
• Preheat grill for low heat and lightly oil the grate.
• Place 2 garlic cloves into each partially full can of beer and remove herbs from chicken cavities; stuff the herbs into the beer cans. Spray each chicken with cooking spray and sit the chickens up on the beer cans, inserting cans into the cavities to hold chickens upright.
• Place a large section of aluminum foil on grill; stand chickens up on the foil. Baste chickens with 1/4 cup melted butter and sprinkle with remaining seasoning mix.
• Grill chickens until an instant-read meat thermometer inserted into a thigh of each bird reads 180 degrees F (80 degrees C), about 2 hours.

BEER CAN CHICKEN

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!

BARBECUE BEER CAN CHICKEN RECIPE BY TASTY

Steps:

• In a medium bowl, add the brown sugar, onion powder, garlic powder, mustard powder, smoked paprika, pepper, tarragon, and salt and stir to combine. Use half of the spice rub to season the entire chicken. Cover with plastic wrap and refrigerate for at least 2 hours or up to overnight.
• Preheat the grill to 350°F (190°C).
• Remove the chicken from the fridge and season with the remaining spice rub. our out half the can of beer. Place the half-filled can in the chicken cavity and stand it upright.
• Grill the chicken over indirect heat for 30-40 minutes. Baste the chicken with barbecue sauce and cook for another 10-15 minutes, until the internal temperature reaches 165°F (75°C).
• Remove chicken from the grill and let rest for 15 minutes before carving.
• Enjoy!

HONEY GARLIC BEER CAN CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Pull out a baking sheet, roasting pan or Dutch oven. Open the can of beer and pour about 1/4 on the dish or pan. Set the beer can in the center of the pan.
• Pat the chicken dry with paper towels.
• In a small bowl, add garlic powder, sea salt, smoked paprika, ancho chili powder, and ground black pepper. Give it a quick stir to mix all the spices.
• Add the spice blend to the chicken and rub it in all over, and I mean ALL OVER.
• Gently set the chicken on top of the can of beer. The can will go into the cavity of the chicken so it looks like it's sitting down.
• Roast the chicken for 1 hour.
• In the meantime, add honey, garlic cloves, tamari, coarse mustard and red pepper flakes to a small bowl. Using a whisk, stir until the mixture is smooth.
• Remove chicken from the oven and brush 1/2 of the honey garlic mixture on the chicken. Roast chicken for an additional 5-10 minutes. Until internal temperature of chicken is 165 F.
• Remove the chicken from the oven and let rest for 10 minutes. Brush on the remaining honey garlic sauce, slice and serve!

CITRUS & GARLIC BEER CAN CHICKEN

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.

BEER CAN CHICKEN WITH GARLIC

Steps:

• Mix all the spices together.
• Rub against chicken.
• Unwrap one of the head of garlic and slice.
• Toss inside of chicken.
• Refridgerate Chicken overnight.
• Pop the tab on the beer can. Using a "church key"-style can opener,
• make 6 or 7 holes in the top of the can.
• Drink or pour out the top inch of beer,
• then spoon the remaining dry rub through the holes into the beer.
• Holding the chicken upright, push the chicken down onto the beer can so that the can goes into the cavity.
• Stand the "stuffed" chicken on a roasting pan.
• The bottom of the beer can and the two legs form a triangular support. If the chicken is too big and the beer can unstable, buttress the legs with skewers.
• Preheat the oven to 350 degrees.
• Roast about 1 or 2 hours until the skin is crisp and the juices run clear when the bird is poked with the tip of a knife.
• Allow the finished bird to rest before carving.
• Brush with honey.
• Serve.