BIG BUD'S BEER CAN CHICKEN
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.
BIG BUD'S BEER CAN CHICKEN
I found this recipe on Foodnetwork.com... it's one of Guy Fieri's recipes so I thought "It's gotta be good!"... and sure enough it was!
Provided by Hollyism
Categories Whole Chicken
Time 1h30m
Yield 1 chicken, 4 serving(s)
Number Of Ingredients 12
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.
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- Prepare your grill according to manufacturer’s instructions. Be sure there is enough room in your grill to have your chicken sitting upright while you are able to completely close the grill before getting started.
- NOTE: If I were to sit the chicken on top of the grill rack inside of my grill it wouldn’t fit. So, I removed the grill rack and placed a roasting aluminum pan on top of the coals and made sure the coals were even and would support the weight and the pans before I lit the grill. Worked out perfectly.
- While your grill is getting ready, remove the insides of the chicken (if any), pat the chicken dry, and rub with the butter. Combine all the seasonings and spices together for the rub (salt, seasoned salt, pepper, onion and garlic powder, smoked paprika, cayenne pepper, chili powder, and dried thyme). Rub the chicken with the rub and sprinkle some on the inside cavity.
- Cut the head of garlic to where the cloves are exposed. Not completely half way. Rub the garlic with the teaspoon of olive oil. Stuff the garlic inside the chicken. Allow the chicken to sit, at least, 30 minutes. You can allow the chicken to sit overnight just wrap in plastic wrap.
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