BEER CAN CHICKEN IN THE OVEN
Whether you roast Beer Can Chicken in the Oven or sear it on the grill, this Beer Can Chicken Recipe is moist and flavorful on the inside with a seasoned rub that creates a crispy caramelized exterior. Beer Chicken retains the moisture of beer for a delicious dinner that's perfect for game day and beyond!
Provided by Julie Blanner
Categories Entree Main Course
Time 1h25m
Number Of Ingredients 6
Steps:
- Preheat your oven to 350 degrees.
- Prepare chicken by removing any giblets, etc, and discard. Rinse the chicken and pat dry.
- Rub the chicken with your oil. Use salt, pepper and dry rub all over the inside and outside of the bird. Set aside.
- Pour 1/3 to 1/2 of your can of beer into the base of the roasting pan.
- Place the beer can directly inside the cavity of the chicken.
- Place your chicken into the oven and roast for one hour and fifteen minutes. Check your temp with a meat thermometer - you'll want to see 180 degrees fahrenheit in the thickest part of the thigh, 165 in the breast (internal).
- Let chicken rest for 10 minutes. You can even make a loose tent over the chicken to create a moisture trap. Carve and serve.
Nutrition Facts : Calories 345 kcal, Carbohydrate 4 g, Protein 24 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 95 mg, Sodium 2417 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BEER CAN CHICKEN WITH ROSEMARY & THYME
This is from Weber's "Real Grilling" cookbook and it has great flavour. I bought a beer can chicken stand (they're quite cheap)which makes the can and the chicken more secure. Make sure your chicken isn't too big or you may not get the lid closed on your BBQ.
Provided by Jan in Lanark
Categories Whole Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl mix the rub ingredients( first six ingredients) together.
- Remove and discard the neck and giblets and excess fat from the chicken. Lightly rub the chicken all over with the oil. Season chicken inside and out with the rub and tuck the wing tips behind the back.
- Open the beer and drink or pour out about half the beer. Put the rosemary, garlic, lemon juice, thyme and red pepper flakes into the beer can to flavour the steam.
- Using a can opener, make two more holes in the top of the can. Place the beer can on a solid surface and plunk the chicken over the can.
- Transfer to the grill, balancing the bird on its two legs and the can like a tripod.
- Grill over Indirect Medium Heat until juices run clear and internal temp in the thickest part of the thigh is 180 degrees F, 1 1/4 to 1 1/2 hours.
- Carefully remove the chicken and can from the grill and let chicken rest for about 10 minutes before you try to lift it fro the can and cutting into serving pieces.
Nutrition Facts : Calories 699.8, Fat 48.9, SaturatedFat 13.6, Cholesterol 213.9, Sodium 640.1, Carbohydrate 5.3, Fiber 0.7, Sugar 0.4, Protein 50.9
TEXAS DRY RUB BEER CAN CHICKEN
This recipe is awesome! Some of the best rub I've tried in a long time. Can't wait for you to try this one!
Provided by tshull777
Categories Whole Chicken
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl combine the rub ingredients.
- Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Lightly spray or brush all over with the vegetable oil and season, inside and out, with the rub. Let rest at room temperature while you preheat your grill.
- Open the beer can an pour off half of the beer. (Or drink it if you don't want to waste it.) Set the half-full can of beer in can holder (or if you don't have a can holder, just be extra careful and place the can on a flat smooth surface), and add fresh rosemary leaves, minced shallot and lemon juice. This will help add moisture and flavor from the inside as your chicken cooks. You may need to use a funnel, to help add the ingredients to the can.
- Slide the chicken over the top so the can fits inside the cavity. Transfer the bird to your preheated grill, while carefully keeping the can upright. Carefully balance the bird on its two legs and the can holder. (If can holder is not used just use the can and use the legs like a tripod.) Grill over Indirect Medium heat until the juices run clear and the internal temperature reaches 170 F in the breast and 180 F in the thickest part of the thigh. 1 - 1/4 to 1 - 1/2 hours. Wearing barbecue mitts, carefully remove the chicken and the can (holder) from the grill. Do not spill the beer, it will be HOT. Let the chicken rest for about 10 minutes before lifting it from the can (holder). Discard the beer. Cut the chicken into serving pieces. Serve warm.
- ENJOY!
Nutrition Facts : Calories 716.1, Fat 49.6, SaturatedFat 13.7, Cholesterol 213.9, Sodium 1969.5, Carbohydrate 14.8, Fiber 2.7, Sugar 8.2, Protein 51.8
ED'S FAVORITE BEER CAN CHICKEN RUB
This recipe is a tribute to my Uncle who is by far one the best pit masters I have ever known. Feel free to put this on chicken, pork, or just about anything else you can think of. To cover a typical 5-pound chicken, I normally measured the spices in tablespoons. However, feel free to mix a larger batch to keep some finished product on hand. One thing's for sure, you will be the hit of the party!
Provided by rharejr
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 48
Number Of Ingredients 10
Steps:
- Stir brown sugar, dry mustard, granulated onion, paprika, kosher salt, garlic powder, coriander, cumin, black pepper, and cayenne pepper together in a bowl.
Nutrition Facts : Calories 8.3 calories, Carbohydrate 1.4 g, Fat 0.3 g, Fiber 0.3 g, Protein 0.3 g, Sodium 240.8 mg, Sugar 0.7 g
BEER CAN CHICKEN WITH MEMPHIS RUB
A great beer can chicken recipe. The Memphis rub really makes it good. Directions include instructions for both gas and charcoal grills. From Bon Appetit.
Provided by lazyme
Categories Whole Chicken
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets, and set aside for another use. Rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels.
- Sprinkle 1 tablespoon of the rub inside the body and neck cavities, then rub another 1 tablespoon all over the skin of the bird. If you wish, rub another 1/2 tablespoon of the mixture between the flesh and the skin. Cover and refrigerate the chicken while you preheat the grill.
- Set up the grill for indirect grilling (see instructions below) placing a drip pan in the center. If using a charcoal grill, preheat it to medium.
- If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium.
- 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. Pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity. (Caution: the beer fizzes when you add the rub!).
- When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird.
- Cover the grill and cook the chicken until fall-off-the-bone tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour.
- Using tongs, lift the bird to a cutting board or platter, holding the metal spatula underneath the beer can for support. (Have the board or platter right next to the bird to make the move shorter. Be careful not to spill hot beer on yourself.) Let stand for 5 minutes before carving the meat off the upright carcass. (Toss the beer can out along with the carcass.).
- Memphis Rub:.
- Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat or light for up to six months. Makes about 1/2 cup. Enough for 4 to 6 racks of ribs.
- ** Indirect grilling on a Charcoal Grill:.
- To set up you grill for indirect grilling, light the coals. When they are blazing red, use tongs to transfer them to opposite sides of the grill, arranging them in two piles. Some grills have special half-moon-shaped baskets to hold the coals at the sides; others have wire fences that hook onto the bottom gate. Let the coals burn until they are covered with a thin layer of gray ash. Set the drip pan in the center of the grill, between the mounds of coals. Place the food on the grate over the drip pan, and cover the grill. You'll need to add about 10 to 12 fresh briquettes to each side after an hour of cooking.
- If you want to add a smoke flavor, add 1 to 2 cups of presoaked wood chips, or 2 to 4 chunks, to the coals just before you start to cook, and again whenever you replenish the coals.
SPICE RUBBED BEER CAN CHICKEN
Please trust me on this and try this chicken out. It has the most amazing flavor, is very juicy, and best of all, it is so simple. One of those recipes where you set it on the grill and walk away. It comes from a show called "Ham on the Street" on Food Network.
Provided by Vitameatavegamin Gi
Categories Whole Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
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.)
- **(BTW, I wanted to mention that when I make a 3.5lb bird, it usually takes about 1 hour & 15-30 minutes and the larger birds closer to or over 4lbs, about 1 hour & 30-45 minutes. But, everyone's grills and heat levels are different, so just check it after an hour to see if it's ready and if not, then let it cook more as needed. -Althea753).
- 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.
Nutrition Facts : Calories 1167.3, Fat 87.8, SaturatedFat 21, Cholesterol 297.9, Sodium 2033.8, Carbohydrate 10.4, Fiber 2.3, Sugar 0.4, Protein 76
JOHN AND ERIN'S BEER BUTT CHICKEN / BEER CAN
This was our first attempt at beer butt chicken and it was awesome! You can change the flavor a bit by changing the beer you use.
Provided by Miss Erin C.
Categories Chicken
Time 2h15m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Mix dry ingredients together and rub chicken inside and out.
- Open can of beer, pour half into a spray bottle and add orange juice, olive oil and vinegar to spray bottle.
- Insert the can into the cavity of the chicken.
- With the chicken resting on the can, cook for about 2 hours over medium-hot grill with grill cover on spray chicken with the basting spray while cooking.
- When done, carefully lift the chicken off the grill and remove the can-- be careful, liquid is HOT!
More about "rosemary rub beer butt beer can chicken w bourbon recipes"
BEER CAN CHICKEN - SPEND WITH PENNIES
From spendwithpennies.com
4.9/5 (21)Uploaded Aug 6, 2019Category Chicken, Dinner, Main CoursePublished Apr 4, 2021
SMOKED BEER CAN CHICKEN - SMOKED MEAT SUNDAY
From smokedmeatsunday.com
THE BEST BEER CAN CHICKEN RECIPE | YELLOWBLISSROAD.COM
From yellowblissroad.com
ROSEMARY RUB BEER-BUTT / BEER CAN CHICKEN (W/ BOURBON)
From meatbook1.blogspot.com
LEMON ROSEMARY BEER CAN CHICKEN BY ROB MONDAVI RECIPE
From traeger.com
BEER CAN CHICKEN - THE RECIPE BOWL
From therecipebowl.com
GRILLED BEER CAN CHICKEN RECIPE (BEER BUTT CHICKEN)
From pinkwhen.com
BEER CAN CHICKEN (BEER BUTT CHICKEN) - COUNTRYSIDE …
From countrysidecravings.com
ROSEMARY RUB BEER-BUTT – BEER CAN CHICKEN (W- BOURBON)
From recipewise.net
BEER CAN CHICKEN - A FAMILY FEAST
From afamilyfeast.com
BEER-IN-THE-REAR CHICKEN - PAULA DEEN
From pauladeen.com
BEER CAN CHICKEN - BBC GOOD FOOD
From bbcgoodfood.com
THE JUICIEST BEER CAN CHICKEN RECIPE - HOW SWEET EATS
From howsweeteats.com
JUICY BEER CAN CHICKEN (BEER BUTT CHICKEN) - FIT FOODIE …
From fitfoodiefinds.com
BEST BEER CAN CHICKEN RECIPE - HOW TO MAKE BEER CAN …
From thepioneerwoman.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love