Best 3 Bbq Beer Can Chicken Recipes

BBQ BEER CAN CHICKEN

Steps:

• Soak wood chips in water for at least 1 hour.
• Preheat an outdoor grill for indirect medium heat, about 350 degrees F (175 degrees C).
• Mix together dark brown sugar, kosher salt, paprika, ground black pepper, and cayenne pepper in a small bowl. Place two half full cans of beer on a baking sheet. Spoon 1 teaspoon seasoning mix into each can. Be careful, this will make the beer foam up and out of the can.
• Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Rub each chicken with 2 tablespoons vegetable oil. Rub the remaining seasoning mix over the entire chicken, inside and out. Fit each chicken over a can of beer with the legs on the bottom; keep upright.
• Drain the wood chips and place them with the coals or in an aluminum pan on or under the grill grate as directed by the grill's manual. Place the two chickens, standing on their cans directly on the grill. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chickens from the grill and discard the beer cans. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

BEER-CAN CHICKEN WITH WHITE BBQ SAUCE RECIPE - (4.6/5)

Steps:

• Build a fire in your grill, leaving approximately half the grilling area free of coals. If using a gas grill, turn burners to high and then, when ready to cook, turn off the burner on the side where you will place the chicken. If using an oven, heat to 425°F. Remove neck and giblets from chicken. Rinse the chicken in cold water. Pat dry. Combine all the spices in a large bowl, then apply the dry rub to the chicken, inside and out. Put the beer can on a solid surface. Pick up the chicken and, taking a leg in each hand, put the cavity over the can and slide the bird down onto it. Carefully transfer the bird and the can to the cool side of your grill, its back to the fire, balancing the chicken upright and using the legs to support it in this position. If using an oven, place the chicken upright in a roasting pan using the same method and place carefully into the heat. Cover the grill and cook for approximately 1-1/4 hours, basting with barbecue sauce twice during the final half-hour, until the breast meat registers 165°F on an instant-read thermometer or until the legs are loose in their sockets. (If you're using an oven, you can tent the bird with foil after 45 minutes to keep the skin from getting too dark.) De-can and carve. Serve with white barbecue sauce and corn bread. White BBQ sauce: Combine the mayonnaise, vinegar, lemon juice, horseradish and mustard powder in a medium nonreactive bowl, and whisk until smooth. Add salt, pepper and cayenne to taste. Brush on grilled or roasted chicken during the end of the cooking process, and pass remaining sauce at the table.

BBQ BEER CAN CHICKEN RECIPE - (4.6/5)

Steps:

• To make the rub, combine: 1/4 cup brown sugar 1/4 cup sweet paprika 1 Tbsp. smoked paprika 2 Tbsp. black pepper 4 Tbsp. course salt 2 tsp. garlic powder 2 tsp. onion powder 2 tsp. celery seeds 2 tsp. dry mustard 1 tsp. cayenne pepper Place the above ingredients into an airtight container; it will keep for 6 months. For the chicken: Pour about 1/2 of the beer out into a glass. Put the can with the remaining beer into a roasting stand or onto a pie plate. Wash, dry and then rub the chicken with a little olive oil. Holding the chicken over the sink, generously spoon some dry rub onto the bird and rub it in a bit. Spoon some into the cavity as well. (I put a little of the rub into my beer can too). Set the bird over the beer can and tuck the legs into the drip tray or, if you are using a pie plate, place the legs straight down (so they act like 2 legs of a tripod to support the bird). Tuck the wing tips behind the chicken's back. Cook over indirect heat (if your grill has 2 burners, preheat one side only to about medium heat (350 degrees or thereabouts) and place the chicken on the unlit side. If your grill has 3 or 4 burners, preheat the left and right burners and cook the chicken in the center, over the unlit burner(s)). Cover the grill and cook the chicken until it is dark brown and crispy on the outside, and the internal temperature of the thigh reads about 180 degrees. This will take about 1 1/2 hours or so, depending on the size of your bird, but start checking for doneness after about 1 1/4 hours. When the chicken is done, use a set of tongs to transfer it (can and all) upright to a platter and let it sit for about 10 minutes to let things settle. Carefully remove the chicken from the can by using your tongs and lifting it straight up off the can. You can now lie the chicken down and carve it up any way you like...enjoy! For detailed instructions and photos, visit my blog at www.foodandfact.com