Best 2 Barbecued Beer Can Chicken Recipes
Savor the delectable taste of tender, juicy chicken, infused with the rich flavors of beer and aromatic herbs. Unleash your culinary creativity and learn the art of cooking "Barbecued Beer Can Chicken." Embark on a flavorful journey as we explore the secrets behind this unique and savory dish. Discover the perfect combination of seasonings and herbs to enhance the chicken's natural flavors, while the beer adds an extra layer of depth and complexity. Prepare to tantalize your taste buds with this mouthwatering dish, perfect for backyard gatherings, family dinners, or special occasions.
Check out the recipes below so you can choose the best recipe for yourself!
BARBECUED BEER CAN CHICKEN
This is simply the best beer can chicken I have ever had. You first rub a spice mixture over the chicken, then baste it with a delicious glaze. We've had it many times this summer. Winter's coming, and I can't wait to try it in the oven! This recipe makes two chickens; simply cut it in half if you prefer just one.
Provided by hepcat1
Categories Whole Chicken
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Turn all grill burners to high and close lid to preheat.
- For the spice rub: Mix 2 T. brown sugar, paprika, salt, black pepper and cayenne in a small bowl and set aside.
- For the glaze: Stir 2 T. brown sugar, ketchup, vinegar, beer (take from your beer cans) and hot sauce in a bowl; add 1 T. spice rub; set aside.
- Pour out about 1/2 cup or so from each can of beer. Using a church key can opener, punch holes in the top of the can to completely "open" the top; this will allow maximum steam to escape. Add 2 crumbled bay leaves to each can.
- Loosen the skin on the chicken breasts and thighs of the chicken by sliding your fingers between the skin and the meat. Massage the spice mixture on the skin, under the skin, and inside the cavity. Using a skewer, poke the skin all over to render as much fat as possible while cooking.
- Turn off all but primary grill burners, leaving main burner(s) on high (for my grill, I leave two burners on, but this will depend on how many burners your grill has -- mine has three. The temperature inside your grill should stay around 375). Place chickens on cans; place on cool part of grill, using drumsticks to stabilize them. Cover and grill until skin is very well browned and very crisp, 40 to 60 minutes. Brush with ketchup glaze and grill, covered, until thigh meat registers 170 degrees on instant-read thermometer, about 20 minutes longer.
- Transfer chickens to cutting board and let rest for 10 minutes.
BARBECUED BEER CAN CHICKEN (COOK'S COUNTRY)
Make and share this Barbecued Beer Can Chicken (Cook's Country) recipe from Food.com.
Provided by 2Bleu
Categories Whole Chicken
Time 1h50m
Yield 2 whole chickens, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Soak wood chips in water while prepping grill and chicken.
- RUB: Mix all ingredients in a small bowl and set aside.
- GLAZE: Mix all glaze ingredients (reserve the empty beer cans, do not rinse) and just 1 tablespoons of the spice rub; set aside.
- FOR THE REST: Pour out about 1/2 cup or so from each can of beer. Using a church key can opener, punch holes in the top of the can to completely "open" the top; this will allow maximum steam to escape. Add 2 crumbled bay leaves to each can.
- Loosen the skin on the chicken breasts and thighs of the chicken by sliding your fingers between the skin and the meat. Massage the spice mixture on the skin, under the skin, and inside the cavity.
- Using a skewer, poke the skin all over to render as much fat as possible while cooking.
- Place chickens on cans; place on cool part of grill, using drumsticks to stabilize them. Cover and grill until skin is very well browned and very crisp, 40 to 60 minutes.
- Brush with ketchup glaze and grill, covered, until thigh meat registers 170 degrees on instant-read thermometer, about 20 minutes longer.
- Transfer chickens to cutting board and let rest for 10 minutes.
Tips:
- Choose the right chicken: A 3-4 pound whole chicken is ideal for this recipe. Make sure the chicken is fresh and has been properly cleaned.
- Use a flavorful beer: The beer you use will add flavor to the chicken, so choose one that you enjoy drinking. A light beer will result in a milder flavor, while a dark beer will produce a more robust flavor.
- Don't overcook the chicken: The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit. Overcooking will dry out the chicken and make it tough.
- Let the chicken rest before carving: Allow the chicken to rest for 10-15 minutes before carving. This will allow the juices to redistribute throughout the chicken, resulting in a more tender and flavorful bird.
Conclusion:
Barbecued beer can chicken is a delicious and easy-to-make dish that is perfect for any occasion. With just a few simple ingredients, you can create a mouthwatering chicken that is sure to impress your friends and family. So next time you're looking for a new way to cook chicken, give barbecued beer can chicken a try. You won't be disappointed!
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 »
#time-to-make #course #main-ingredient #preparation #occasion #main-dish #poultry #oven #barbecue #roast #summer #chicken #dietary #seasonal #low-carb #low-in-something #meat #whole-chicken #equipment #grilling #4-hours-or-less
You'll also love
