Pats Beer Can Grilled Chicken Recipes

CLAY'S GRILLED BEER CAN CHICKEN

Steps:

• Combine onion powder, salt, smoked paprika, cumin, cayenne pepper, garlic powder, oregano, thyme, and brown sugar in a small resealable plastic bag and shake the bag to mix the spices. Pour spice mix into a small bowl.
• Make 2 cuts in the chicken skin, on front and back of chicken; insert your hand underneath the skin in front and back and loosen and separate skin without tearing it. Rub the chicken skin and cavity with vegetable oil, and rub the spice rub over the chicken skin, inside the cavity, and beneath the loosened skin.
• Preheat grill for medium heat.
• Place the beer can on the preheated grill and sit the chicken onto the beer can. Grill until chicken is thoroughly browned, the juices run clear, and an instant-read meat thermometer inserted into the breast, not touching bone, reads at least 165 degrees F (75 degrees C), 1 to 1 1/2 hours.

BEER CAN CHICKEN

Steps:

• Pat the chicken very dry with paper towels and trim off any excess fat around the openings.
• Drizzle the entire chicken with the olive oil, which will act as a slather to help the spice rub stick to the skin.
• Coat the chicken with your favorite dry rub and massage in. This can be done right before you cooking, or even better, the day before to infuse more flavor.
• Place the half-full beer can on the sheet pan, then sit the chicken down right on top of it so the drumsticks reach the surface and act like a tripod with the can. Let the chicken sit out at room temperature while you prep the grill.
• Prep the grill (preferably charcoal) for high heat indirect grilling.
• Place the aluminum drip pan in the middle of the coal area, then carefully pour half of the coals on one side of the pan, and half on the other. Add wood chips or wood chip packet and place the cooking grate back on the grill.
• Oil the grates and carefully transfer the chicken to the center of the grill, standing it up on the grates so the wings face the coals.
• Cover the grill and cook until the internal temperature of the breasts reaches 160° F and the 175° F in the thighs, about 60 to 80 minutes. Verify with an instant-read probe thermometer.
• Carefully transfer the chicken to a large cutting board or sheet pan and let rest for 10 minutes before carving and serving (discarding the beer can).

PAT'S BEER CAN GRILLED CHICKEN

Steps:

• FOR THE CHICKEN RUB:.
• In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months.
• FOR THE CHICKEN:.
• Preheat your grill to medium-high heat.
• Rub the chicken and its cavity down with the vegetable oil. Season the chicken with rub mixture, remember to season the cavity. Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover. Cook the chicken in the center of the hot grill and cover. Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165°F Once cooked, cover loosely with foil and let rest for 10 minutes before carving.

PAT'S BEER CAN GRILLED CHICKEN

Steps:

• For the chicken rub: In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months.
• For the chicken: Preheat your grill to medium-high heat.
• Rub the chicken and its cavity down with the vegetable oil. Season the chicken with rub mixture, remembering to season the cavity. Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover. Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165 degrees F. Once cooked, cover loosely with foil and let rest for 10 minutes before carving.