Main meal - Beer Can Chicken recipes
Author: Mary Gerber
This easy beer can chicken recipe guarantees moist, fall-off-the-bone meat and crispy, ultra flavorful skin. Follow this beer can chicken recipe for ultra juicy and flavorful chicken!
Juicy Beer Can Chicken Recipe
Follow this beer can chicken recipe for ultra juicy and flavorful chicken! We'll give you directions for both the grill and oven.
Provided by: Lee Funke
Total time: 75 minutes
Cook time: 60 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 12
Provided by: Lee Funke
Total time: 75 minutes
Cook time: 60 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 12
Ingredients:
- 3-4 lb. whole chicken
- 3 tablespoons brown sugar
- 1.5 tablespoons garlic powder
- ½ tablespoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 2 teaspoons chili powder
- 1 teaspoon red pepper flakes
- 2 tablespoons salted butter (softened)
- 2 tablespoons olive oil
- 1 can light beer
Nutrition:
- Calories: 359 kcal
- Sugar: 8 g
- Fat: 13 g
- Carbohydrate: 12 g
- Fiber: 1 g
- Protein: 52 g
- Serving Size: 1 serving
- Preheat your grill or oven to 425ºF. If you're using a grill, leave one side of the burners off so that you can grill over indirect heat.
- Remove any innards (giblets) from the chicken and pat the chicken dry with a paper towel. Set aside.
- Prepare the spice rub. Add the brown sugar, garlic powder, salt, pepper, dried thyme, paprika, chili powder, and red pepper flakes to a bowl and mix together until combined. Set aside.
- Place the chicken on a plate or cutting board and separate the chicken skin from the meat. Sprinkle 2 tablespoons of the dry rub in between the skin and chicken meat and massage all the spices into the meat.
- Next, rub the softened butter in between the skin and meat of the chicken.
- Drizzle the olive oil on the outside of the chicken and then carefully sprinkle the rest of the chicken dry rub all over the chicken and massage the dry rub into the chicken skin. Be sure to massage the dry rub into every nook and cranny of the chicken.
- Open can of beer and pour out (or drink!) around 1/4 of it. If you're cooking your chicken in the oven, place it on a large baking sheet.
- Carefully place the open cavity of the chicken on top of the beer can. You may need to find a balance where the chicken can stand without support. Sometimes balancing the chicken legs on the baking sheet works well.
- Finally, scrape any excess dry rub from the plate or cutting board that may have fallen off the chicken and sprinkle it over the chicken.
- Oven instructions: Place the baking sheet into the oven and roast for 45 minutes. Use a meat thermometer to check the internal temperature and continue roasting until the internal temperature of the thickest part of the chicken reaches 165ºF. Ours took around 1 hour.
- Grill Instructions: Place the beer can chicken on the grill over indirect heat. Close the grill and cook for 45 minutes. Use a meat thermometer to check the internal temperature and continue grilling until the internal temperature of the thickest part of the chicken reaches 165ºF. It should take around 1 hour.
Beer Can Chicken
This easy beer can chicken recipe guarantees moist, fall-off-the-bone meat and crispy, ultra flavorful skin.
Provided by: Brenda | A Farmgirl's Dabbles
Total time: 115 minutes
Cook time: 85 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 12
Provided by: Brenda | A Farmgirl's Dabbles
Total time: 115 minutes
Cook time: 85 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 12
Ingredients:
- 1 opened, half-full can of beer at room temperature (I like to use the tall, skinny cans)
- 1 5-pound whole chicken, neck and giblets removed
- 2 T. canola oil
- 1 T. cumin
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 2 tsp. kosher salt, plus a bit more sprinkling over entire chicken
- 1 tsp. sweet paprika
- 1 tsp. chili powder
- 1 tsp. dried oregano
- 1/2 tsp. ground black pepper
- freshly cracked, coursely-ground black pepper
Nutrition:
- Calories: 454 calories
- Carbohydrate: 4 grams carbohydrates
- Cholesterol: 428 milligrams cholesterol
- Fat: 59 grams fat
- Fiber: 1 grams fiber
- Protein: 112 grams protein
- Saturated Fat: 16 grams saturated fat
- Serving Size: 1 serving
- Sodium: 1131 milligrams sodium
- Sugar: 0 grams sugar
- Trans Fat: 0 grams trans fat
- Unsaturated Fat: 38 grams unsaturated fat
- Preheat gas grill to medium-high heat, with all burners lit.
- With paper towels, pat chicken as dry as you can. I even go so far as to somewhat squeeze around the legs and wings with the paper towel.
- In a small bowl, combine oil, cumin, garlic powder, onion powder, kosher salt, paprika, chili powder, oregano, and black pepper. Rub it all over the chicken and inside the chicken cavity. Use every last bit.
- Place half-full beer can into can attachment of beer can chicken holder. We have a beer can chicken holder similar to this one. Lower the chicken onto the open can, so the chicken is sitting upright, with the can in its cavity. Then tilt the chicken a bit to the side, and sprinkle chicken all over with a bit more kosher salt and a generous sprinkling of just-cracked, coarsely ground black pepper. It works best to have someone tilting and rotating the chicken as you add this final sprinkle of flavor and texture.
- Turn off one grill burner and place chicken over this area, for indirect cooking. Reduce heat to medium and maintain a temperature of 325° to 350° F. Shut the lid and walk away. Let cook, without opening the grill lid, for at least 45 minutes. Let cook for 1 hour and 15 minutes total before inserting an instant-read thermometer into the thickest part of a thigh. Without touching bone, the thermometer should read 165° F. For every single 5-pound chicken we have grilled, this takes 1 hour and 15 minutes - but grills and temperatures vary, so just keep an eye on the temperature. Now turn heat up to high and let cook for 10 minutes longer, to amp up the crispiness of the skin. Every chicken we have grilled this way has turned out ultra juicy and moist, so we've let go of worrying about a dry chicken - we are more interested in producing a crackly, crisp skin at this point. With grilling gloves (we love these!!) or a heavy-duty set of oven mitts, carefully transfer chicken on the chicken holder to a rimmed pan and let rest 10 minutes. Then carefully lift chicken off the beer can, gently wiggling the chicken back and forth if it sticks. Cut chicken into pieces with a meat knife and serve immediately.
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
Total time: 95 minutes
Cook time: 75 minutes
Prep time: 20 minutes
Yields: 6 servings
Number of ingredients: 14
Provided by: tshull777
Total time: 95 minutes
Cook time: 75 minutes
Prep time: 20 minutes
Yields: 6 servings
Number of ingredients: 14
Ingredients:
- 2 tablespoons paprika
- 2 tablespoons light brown sugar
- 1 tablespoon chili powder
- 1 tablespoon kosher salt
- 1 tablespoon cracked black pepper
- 2 teaspoons granulated garlic
- 2 teaspoons granulated onion
- 1 teaspoon ground cumin
- 1 (4 -5 lb) whole chickens
- 2 teaspoons vegetable oil
- 1 sprig fresh rosemary leaf
- 1 large shallot, minced
- 1 lemon, juice of
- 1 (16 ounce) can beer (and 1 beer can chicken can holder) (optional)
Nutrition:
- Calories: 716.1 calories
- Fat: 49.6 grams
- Saturated Fat: 13.7 grams
- Cholesterol: 213.9 milligrams
- Sodium: 1969.5 milligrams
- Carbohydrate: 14.8 grams
- Fiber: 2.7 grams
- Sugar: 8.2 grams
- Protein: 51.8 grams
- 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!
Beer Can Chicken
This Beer Can Chicken is incredibly delicious, juicy and moist. This chicken is perfectly seasoned with herbs and spices and baked to a crispy perfection. The steam from the beer creates an unbelievably moist chicken, you'll love it from the very first bite.
Provided by: Joanna Cismaru
Total time: 85 minutes
Cook time: 75 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 10
Provided by: Joanna Cismaru
Total time: 85 minutes
Cook time: 75 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 10
Ingredients:
- 1 chicken (whole, 3 - 4 lb chicken)
- 12 ounce beer (can, I've used Sleeman's honey brown, Pilsner, Coor's light)
- 3 tablespoon olive oil
- 1 tablespoon brown sugar (packed)
- 1 tablespoon tarragon (dried)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
Nutrition:
- Calories: 374 kcal
- Carbohydrate: 5 g
- Protein: 24 g
- Fat: 26 g
- Saturated Fat: 6 g
- Cholesterol: 95 mg
- Sodium: 484 mg
- Sugar: 2 g
- Serving Size: 1 serving
- Prepare oven and roasting pan: Preheat oven to 425 F degrees. Place a small roasting pan on a baking dish to prevent making a total mess of your oven.
- Prepare chicken: Remove any giblets from the chicken if it has any and pat it dry with paper towels.
- Place beer can on roasting pan: Open the can of beer and pour about 1/4 of it into the roasting pan and set the can of beer in the center of the roasting pan.
- Prepare spice rub: Mix all the rub ingredients together in a bowl.
- Season chicken: Drizzle the olive oil over the chicken and rub it in all over. Sprinkle over the rub and use your hands to massage all the rub into all the nooks and crannies.
- Place chicken over beer can: Place the chicken upright over the beer can. Use the chicken legs to support its body and it acts like a tripod, preventing the chicken from falling over.
- Bake: Transfer the roasting pan to the oven. Bake for about 1 hour and 15 minutes or until golden and cooked through. To check to see if it's done, insert a knife into the thickest part of the thigh, and the juices should run clear. To properly test if the chicken is cooked through, use a meat thermometer to check and make sure the internal temperature of the chicken is 165F/75C degrees.
- Remove chicken from roasting pan: Carefully lift the chicken off the can. To make this easier, have someone else help you remove the chicken while you hold the beer can.
- Let the chicken rest and carve: Transfer the chicken to a cutting board and cover with aluminum foil. Let it sit for 15 minutes before carving it.
