Tortured Chicken Beer Can Recipes

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TORTURED CHICKEN - BEER CAN



Tortured Chicken - Beer Can image

I first saw these "tortured" chickens served at a bar-b-q. Lined up on a serving platter, beer cans still in place! Talk about a conversation starter!The dry rub sounds bizarre, but I guarantee the proportions blend into a delicious combination.

Provided by debra dolman

Categories     Whole Chicken

Time 1h15m

Yield 1 whole chicken, 4 serving(s)

Number Of Ingredients 6

1 large chicken, rinsed in cold water and patted very dry, inside and out with paper toweling (2-2.5 pounds)
1/2 of a can beer (6 ounces of a 12 ounce can, any brand, any variety)
1/3 cup paprika
1/3 cup salt
1/3 cup black pepper
2/3 cup packed brown sugar

Steps:

  • Mix 4 dry ingredients together.
  • Use this rub inside and out of the cleaned, dry chicken.
  • Be generous.
  • Place 1/2 can of beer in center of roasting pan.
  • Position"bottom" of chicken over beer and slide chicken over the can of beer until the chicken is"sitting" upright in the pan.
  • The fit will be snug and chicken will be secure.
  • Roast uncovered at 350 degrees for 1 hour.
  • Do not baste, do not turn pan.
  • The beer will steam the chicken deliciously.
  • When done, carefully remove can of beer from chicken and serve.
  • Chicken can also be carved while"sitting" on the beer can.
  • I have"tortured" 2 or 3 chickens in the same roaster and did not have to adjust cooking time.
  • This melt-in-your-mouth chicken will get rave reviews.

BEER CAN CHICKEN



Beer Can Chicken image

Get ready for a tender, falling-off-the-bone whole chicken that's moist on the inside and crispy on the outside when you make this beer can chicken.

Provided by Elise Bauer

Categories     Dinner     Grill     Chicken     Chicken Roast     Grill     Grilled Chicken

Time 1h40m

Yield 4

Number Of Ingredients 6

1 4-pound whole chicken
2 tablespoons extra virgin olive oil or other vegetable oil
1 opened, half-full can of beer, room temperature
1 tablespoon kosher salt or sea salt
2 tablespoons chopped fresh thyme leaves, or 1 Tbsp dried thyme
1 tablespoon black pepper

Steps:

  • Prepare the grill: If you are using charcoal, put the coals on one side of the grill, leaving another side free of coals. If you are using a gas grill, fire up only half of the burners.
  • Season the chicken and rub it with oil: Remove neck and giblets from cavity of chicken, if the chicken came with them. Mix the salt, pepper, and thyme in a little bowl, and rub it all over the chicken. Rub the chicken all over with olive oil.
  • Lower chicken onto half-filled beer can: Make sure the beer can is open, and only half-filled with beer (drink the other half!) If you want, you can put a sprig of thyme (or another herb like rosemary or sage) in the beer can. Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity.
  • Carefully transfer the chicken to a tray or pan: I say "carefully" because the beer can, and the beer inside of it, is quite hot. One way to do this is to slide a metal spatula under the bottom of the beer can. Use tongs to hold the top of the chicken. Lift the chicken, beer can still inside, and move it to a tray. Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side, and pull out the can with tongs.

Nutrition Facts : Calories 1149 kcal, Carbohydrate 1 g, Cholesterol 399 mg, Fiber 1 g, Protein 124 g, SaturatedFat 18 g, Sodium 1316 mg, Sugar 0 g, Fat 69 g, ServingSize Serves 4, UnsaturatedFat 0 g

JOHN AND ERIN'S BEER BUTT CHICKEN / BEER CAN



John and Erin's Beer Butt Chicken / Beer Can image

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

4 -5 lbs chicken
1 tablespoon paprika
1 teaspoon mustard powder
1 tablespoon sea salt
1 tablespoon brown sugar
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon Chinese five spice powder
1 (12 ounce) can beer
2 cups orange juice
2 tablespoons olive oil
2 tablespoons balsamic vinegar

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!

SMOKED CHICKEN ON A BEER CAN



Smoked Chicken on a Beer Can image

From my hero of the grill, Rob Rainford. This to me is the ultimate beer can chicken recipe and the ultimate treat for me! The leftovers make awesome sandwiches, especially grilled cheese sandwiches with monterey jack and some salsa.

Provided by Whipper

Categories     Chicken

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 15

2 teaspoons dried sage
2 teaspoons cayenne pepper
1 tablespoon celery salt
1 tablespoon black pepper
2 tablespoons brown sugar
1 tablespoon garlic powder
1 tablespoon thyme leaves
1 roasting chicken (6-7 lbs.)
1 (16 ounce) can beer
1/4 cup chicken stock
1 tablespoon brandy
2 teaspoons lemon juice, freshly squeezed
2 tablespoons butter
4 tablespoons butter, melted
2 cups mesquite wood chips

Steps:

  • Combine all the dry rub ingredients in a bowl and mix.
  • Prepare the marinade by placing the chicken stock, brandy, lemon juice, butter and 1 tablespoon of the dry rub into a small saucepan and warm gently until the butter melts then cool to room temperature.
  • Remove giblets from chicken along with any fat from inside the cavities, rinse then pat dry.
  • Season the inside cavity with 2 tablespoons of the dry rub, and rub in 3 tablespoons of the rub all over the outside of the chicken.
  • Using a syringe style flavor injector, inject the marinade sauce into the breast, thighs and drumsticks until plump. Brush the outside of the bird with some of the melted butter and let it sit in the fridge to marinade for 3 hours.
  • After the chicken has been marinading for 2½ hours, prepare the wood chips for smoking by pouring half of the beer over them in a bowl and let them soak for a half hour. Use a sharp can opener to punch a couple more holes in the top of the beer can and set aside.
  • Prepare the barbeque for indirect cooking by placing a drip pan underneath the grate on one side and removing the grate from the other side, then turn on only the burner opposite of the drip pan to high heat.
  • Squeeze the excess beer from the wood chips and make a smoking pouch with tinfoil (wrap in foil then poke holes with a fork), or smoking tray or tube.
  • Place wood chips directly over the burner that is on, close the lid and wait for smoke to appear. Once smoke appears, reduce to medium heat.
  • Hold chicken upright with body cavity down and lower onto the beer can then place onto the cool side of the grill over the drip pan and pull legs forward to form a stable tripod so it can stand upright on its own.
  • Brush with melted butter and continue to cook at 220°F with the lid down, basting every 45 minutes or so with the melted butter. If the chicken gets too brown on the outside before it is done, cover with tinfoil.
  • Remove chicken from the grill once it reaches an internal temperature of 180°F, about 2½ hours, cover with tinfoil and let rest for 10 minutes.

THE BEST BEER CAN CHICKEN EVER



The Best Beer Can Chicken Ever image

Spicy skin and tender roast chicken!

Provided by Laura

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h10m

Yield 6

Number Of Ingredients 15

1 cup chocolate stout beer
3 green Thai chile peppers
3 cloves garlic, peeled
3 tablespoons brown sugar
2 teaspoons dry mustard
1 teaspoon garam masala
1 teaspoon kosher salt
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon ground nutmeg
1 (5 pound) whole chicken

Steps:

  • Preheat grill for medium heat. If using charcoal, push coals to the side of the grilling area for indirect heat.
  • Pour stout beer into an empty 12-ounce soda can and drop Thai chilies and garlic cloves into the can. Mix brown sugar, dry mustard, garam masala, kosher salt, black pepper, cayenne pepper, cumin, cinnamon, onion powder, garlic powder, and nutmeg in a bowl.
  • Rinse the chicken and coat the skin with the entire batch of spice rub. Place soda can containing beer mixture onto the prepared grill and sit the chicken upright onto the can.
  • Grill chicken over indirect heat until juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads at least 165 degrees F (75 degrees C), about 45 minutes. Let chicken rest 10 minutes before serving.

Nutrition Facts : Calories 531.6 calories, Carbohydrate 10 g, Cholesterol 161.9 mg, Fat 29.1 g, Fiber 0.5 g, Protein 51.9 g, SaturatedFat 8 g, Sodium 479.9 mg, Sugar 6.8 g

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