Best 20 Chicken Can Can Recipes

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Chicken canned in its own juices, or "chicken in a can," is a convenient and versatile pantry staple that can be used in a variety of dishes. Canned chicken is fully cooked, making it a great time-saving ingredient for busy weeknights. It is also a good source of protein and other essential nutrients. Whether you're using canned chicken to make a quick and easy weeknight meal or incorporating it into a more complex dish, there are many delicious recipes to choose from.

Let's cook with our recipes!

PAT'S BEER CAN GRILLED CHICKEN



Pat's Beer Can Grilled Chicken image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons smoked paprika
2 tablespoons salt
2 tablespoons onion powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons black pepper
2 teaspoons garlic powder
4 pounds chicken, washed and dried
Vegetable oil
Beer Can Chicken Rub
1 (12-ounce) can beer

Steps:

  • For the chicken rub: In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months.
  • For the chicken: Preheat your grill to medium-high heat.
  • Rub the chicken and its cavity down with the vegetable oil. Season the chicken with rub mixture, remembering to season the cavity. Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover. Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165 degrees F. Once cooked, cover loosely with foil and let rest for 10 minutes before carving.

BAKED BEER CAN CHICKEN



Baked Beer Can Chicken image

This chicken always turns out juicy and tender with robust flavor. Are you tired of the same old boring chicken? Try this one! It is so easy to prepare and cook. There are other versions that can be cooked on the grill but we prefer ours in the oven. It's a dinner our whole family loves.

Provided by staycd

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h40m

Yield 4

Number Of Ingredients 11

¼ cup garlic powder
2 tablespoons seasoned salt
2 tablespoons onion powder
1 tablespoon dried oregano
1 tablespoon salt
1 ½ teaspoons ground black pepper
1 (12 fluid ounce) can light-flavored beer (such as Bud Light®)
1 (3 pound) whole chicken
4 green onions, sliced
4 green onions, cut in half crosswise
1 (12 fluid ounce) can light-flavored beer (such as Bud Light®)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix the garlic powder, seasoned salt, onion powder, dried oregano, salt, and ground black pepper in a small bowl; set aside. Pour 1/3 of one can of beer into the bottom of a 9x13-inch baking dish. Place the open beer can in the center of the baking dish.
  • Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the open beer can with the legs on the bottom. With the breast of the chicken facing you, use a paring knife to cut a small slit on each side and press the tip of each wing into the slit to encourage even cooking.
  • Rub the prepared seasoning mixture to taste over the entire chicken. Pat the sliced green onions around the whole chicken evenly. Some will fall into the beer, that's fine. Press the halved green onions into the top cavity of the chicken. Open the remaining beer and pour 1/2 of it into the pan under then chicken. Reserve the remaining beer.
  • Bake the chicken in the preheated oven. After 45 minutes, pour remaining beer into the pan under the chicken. Continue baking until no longer pink at the bone and the juices run clear, about 30 additional 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 chicken from the oven and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Nutrition Facts : Calories 564.1 calories, Carbohydrate 20 g, Cholesterol 145.4 mg, Fat 26 g, Fiber 2.6 g, Protein 49.3 g, SaturatedFat 7.2 g, Sodium 3276.5 mg, Sugar 3.9 g

HOW TO COOK AN OVEN-ROASTED BEER CAN CHICKEN



How to Cook an Oven-Roasted Beer Can Chicken image

Note: You can use root beer, Coke or experiment with other sodas. Or simply take an empty can and create your own flavored liquid. For example, squeeze mandarin oranges and drop them in the can and top with water to 3/4 full. Or add a combination of lemon juice, herbs and some water. This came from How To Make An Oven-Roasted Beer can Chicken. I have not tried this, posting for safe keeping.

Provided by internetnut

Categories     Lunch/Snacks

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 whole chicken
12 ounces beer (1 regular size can, any type of beer )
3 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon sage
salt
pepper
1 garlic clove
1/4 cup paprika
1 teaspoon kosher salt
1 teaspoon pepper onion salt
1 teaspoon pepper
1 tablespoon white sugar
1 tablespoon brown sugar
olive oil

Steps:

  • Wet Rub: Mix all together the olive oil, thyme, rosemary, sage, a bit of salt and pepper; and garlic. Rub all over the chicken.
  • Dry Rub: Mix all together the paprika, kosher salt, pepper onion salt, pepper, white sugar and brown sugar. Rub the chicken with a bit of olive oil and then coat the chicken with the dry rub.
  • Preheat your oven to 375 or 190.6°C You may have to remove the second rack in your oven and move the other rack lower, so that the chicken will fit in while standing upright.
  • In a large bowl, apply your rub of choice all over the chicken. Rub under the wings, legs, and even inside of cavities. Leave the chicken in the bowl until you are ready to place it on your can.
  • Place the can on a baking sheet or oven-safe griddle. Place the chicken over the can. Open the rear cavity of the chicken and carefully place it over the can, so only about an inch of the can is showing.
  • Place the chicken in the oven and roast to an internal temperature of 165 or 73.9°C Depending on the size of your chicken, this can take about 75-90 minutes or so. Once the chicken has reached the appropriate internal temperature, let it rest for about 10-15 minutes before serving.

BBQ BEER CAN CHICKEN



BBQ Beer Can Chicken image

I tried several beer can chicken recipes and changed the ingredients up until I found one the whole family loves!!

Provided by mark'n'karen

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h55m

Yield 8

Number Of Ingredients 9

2 cups cherry wood chips
2 (12 fluid ounce) cans beer, half full
½ cup dark brown sugar
½ cup kosher salt
½ cup paprika
¼ cup ground black pepper
1 teaspoon cayenne pepper
¼ cup vegetable oil
2 (3 pound) whole chickens

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.

Nutrition Facts : Calories 626.9 calories, Carbohydrate 22.8 g, Cholesterol 204.6 mg, Fat 33.2 g, Fiber 3.5 g, Protein 53 g, SaturatedFat 8.3 g, Sodium 5855.5 mg, Sugar 14.1 g

OVEN BEER CAN CHICKEN



Oven Beer Can Chicken image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 10

1 tablespoon ground coriander
1 tablespoon paprika
1 lemon, zested
Kosher salt and freshly ground black pepper
1 whole chicken (about 4 pounds)
One 12-ounce can lager or pilsner beer, at room temperature
1 medium shallot, finely chopped
2 teaspoons all-purpose flour
1/4 cup heavy cream
3 tablespoons finely chopped fresh flat-leaf parsley

Steps:

  • Remove all but the bottom rack from the oven and preheat to 425 degrees F. Set a large ovenproof skillet on a baking pan.
  • Mix the coriander, paprika, lemon zest, 1 teaspoon salt and a few grinds of pepper together in a small bowl. Pat the chicken dry and sprinkle the spice mixture all over the chicken and inside the cavity.
  • Pour about 1/2 cup of the beer into the skillet, then insert the open can into the larger chicken cavity. Set the chicken upright on the can in the skillet. Add 1 cup of water to the beer in the skillet.
  • Transfer the baking pan with the skillet to the oven and roast until the chicken is golden brown all over and an instant-read thermometer inserted into the center of the breast registers 160 degrees F, 1 hour to 1 hour and 10 minutes. Carefully transfer the chicken with the beer can to a cutting board and let stand 10 minutes.
  • Meanwhile, pour the contents of the skillet out into a fat-separating measuring cup (be very careful, the skillet's handle will be hot). Spoon 1 tablespoon of the fat that has risen to the top onto the skillet. Set the skillet over medium heat and add the shallot. Cook, stirring occasionally, until softened, about 3 minutes. Add the flour and cook, stirring, 30 seconds. Pour the juices from the measuring cup into the skillet, leaving the remaining fat behind (if you don't have a fat-separator, pour the juices into a bowl and remove as much of the fat as possible with a small ladle). Bring the juices to a simmer in the skillet, about 1 minute, then add the cream and bring back to a simmer, about 1 minute. If the sauce seems too concentrated, dilute with a little water. If it seems too thin, simmer until reduced to a nice coating consistency. Stir in the parsley.
  • Remove the can by placing tongs around the edge of the neck cavity and tipping the chicken back just slightly. Carefully twist and remove the can while holding the chicken back with the tongs. Return the chicken to the middle of the cutting board and carve into pieces. Serve the chicken with the sauce.

BARBECUE BEER CAN CHICKEN RECIPE BY TASTY



Barbecue Beer Can Chicken Recipe by Tasty image

Here's what you need: brown sugar, onion powder, garlic powder, mustard powder, smoked paprika, pepper, dried tarragon, salt, whole chicken, beer, barbecue sauce

Provided by Kiano Moju

Categories     Dinner

Yield 4 servings

Number Of Ingredients 11

⅓ cup brown sugar
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon mustard powder
2 teaspoons smoked paprika
1 teaspoon pepper
2 teaspoons dried tarragon
2 teaspoons salt
5 lb whole chicken, 1 whole chicken, gizzards removed
1 can beer
½ cup barbecue sauce

Steps:

  • In a medium bowl, add the brown sugar, onion powder, garlic powder, mustard powder, smoked paprika, pepper, tarragon, and salt and stir to combine. Use half of the spice rub to season the entire chicken. Cover with plastic wrap and refrigerate for at least 2 hours or up to overnight.
  • Preheat the grill to 350°F (190°C).
  • Remove the chicken from the fridge and season with the remaining spice rub. our out half the can of beer. Place the half-filled can in the chicken cavity and stand it upright.
  • Grill the chicken over indirect heat for 30-40 minutes. Baste the chicken with barbecue sauce and cook for another 10-15 minutes, until the internal temperature reaches 165°F (75°C).
  • Remove chicken from the grill and let rest for 15 minutes before carving.
  • Enjoy!

Nutrition Facts : Calories 1357 calories, Carbohydrate 33 grams, Fat 84 grams, Fiber 1 gram, Protein 97 grams, Sugar 23 grams

BEER CAN CHICKEN



Beer Can Chicken image

Q) Why did the chicken cross the road? A) Because it couldn't remember where it left its beer

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 6

1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer

Steps:

  • Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
  • Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
  • Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

ED'S FAVORITE BEER CAN CHICKEN RUB



Ed's Favorite Beer Can Chicken Rub image

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

2 tablespoons brown sugar
2 tablespoons dry mustard
2 tablespoons granulated onion
2 tablespoons paprika
2 tablespoons kosher salt
1 tablespoon garlic powder
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground black pepper
ground cayenne pepper

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

ROASTED SODA CAN CHICKEN



Roasted Soda Can Chicken image

A different take on the typical beer can chicken. I inject the butter-based rub under the skin for better flavor. The steam from the liquid makes this moist and tender.

Provided by Heather

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h30m

Yield 6

Number Of Ingredients 9

1 (4 pound) whole chicken
¼ cup butter, melted
2 tablespoons brown sugar
2 cloves garlic, minced
salt and pepper to taste
juice of 1 fresh lemon, divided
1 (12 ounce) can lemon-lime soda (such as Sprite®)
1 small whole onion, peeled
1 squeezed lemon half

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Remove the giblets and rinse chicken inside and out with water. Pat dry with paper towels.
  • Stir together butter, brown sugar, garlic, salt and pepper, and half the lemon juice in a bowl. Rub the mixture over the entire chicken, including the cavity and beneath the skin.
  • Discard 1/2 of soda, leaving the rest in the can, and pour the remaining lemon juice into the can. Place the can on a baking sheet, and set the chicken upright on the can, inserting it into the cavity of the chicken. Plug the neck opening of the chicken with the onion and a squeezed lemon half to retain steam.
  • Roast the chicken in the preheated oven for 1 1/2 to 2 hours, to a minimum internal temperature of 180 degrees F (80 degrees C). Remove the chicken from the oven, discard the soda can, and cover chicken with a doubled sheet of aluminum foil to rest in a warm area for 10 minutes before slicing.

Nutrition Facts : Calories 501.3 calories, Carbohydrate 15 g, Cholesterol 149.7 mg, Fat 30.5 g, Fiber 1.1 g, Protein 41.3 g, SaturatedFat 11.2 g, Sodium 188 mg, Sugar 5.1 g

ULTIMATE BEER BUTT CHICKEN BEER CAN



Ultimate Beer Butt Chicken Beer Can image

Make and share this Ultimate Beer Butt Chicken Beer Can recipe from Food.com.

Provided by AZRoxy63

Categories     Whole Chicken

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon dried bay leaf, crushed
1/2 cup brown sugar, packed tight
2 teaspoons fine sea salt
2 tablespoons black pepper
4 tablespoons paprika
2 teaspoons cayenne pepper
4 tablespoons ketchup
3 teaspoons Frank's red hot sauce
4 tablespoons Bud Light beer
4 tablespoons white vinegar
1 (12 ounce) can Bud Light beer
1 (3 1/2-4 lb) whole chickens

Steps:

  • Rinse chicken well inside an out.
  • Pat bird completely dry with paper towels.
  • To make the rub: mix 4 tbsp paprika, 2 tsp salt, 2 tbsp black pepper, 2 tsp cayenne pepper, and 1/4 cup brown sugar in a small bowl and set it aside.
  • To make glaze: mix together 1/4 cup brown sugar, 4 tbsp ketchup, 3 tsp frank's red hot sauce, 4 tbsp white vinegar, 4 tbsp beer (save remainder in can and set it aside), and 2 tbsp of the spice rub you just made in a separate bowl; set aside.
  • Pour beer can out (or drink it down) until it is just a bit over half way full and then add crushed bay leaves and 1 tsp of rub to the half full can.
  • Loosen the skin on the breasts, legs and thighs of your chicken.
  • Massage the rub into the meat under the skin and then all over the outside of the bird's skin as well as inside the cavity.
  • Place beer can in the "butt" of the bird making the bird stand upright.
  • Preheat grill with all burners on high until grill is heated and ready to cook.
  • You must cook indirectly; so if you have 2 burners on your grill, turn one off (for 3 burners turn 1 off, for 4 burners turn 2 off, etc.).
  • Place the standing bird on the cooler or "off" burner side of the grill with the breasts facing the hot or "on side of it (you grill should remain at about 375 degrees during the entire cooking process).
  • Close lid and cook for 30 minutes, then rotate bird so that the opposite side (the back) is not facing the heated side of the grill and then continue cooking with the lid closed for 30 more minutes.
  • Rotate bird back to original position with breasts facing the heat and glaze the entire bird thoroughly with the pre-made glaze; continue cooking 30 more minutes until cooked, brown and slightly crisped.
  • Transfer chicken carefully off of beer can and onto cutting board.
  • Let rest 5-10 minutes and then carve and enjoy!

SIX CAN CHICKEN TORTILLA SOUP



Six Can Chicken Tortilla Soup image

Delicious and EASY zesty soup recipe that uses only 6 canned ingredients! Serve over tortilla chips, and top with shredded Cheddar cheese. Throw away the cans and no one will know that it is not from scratch!

Provided by Terryn

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 20m

Yield 6

Number Of Ingredients 5

1 (15 ounce) can whole kernel corn, drained
2 (14.5 ounce) cans chicken broth
1 (10 ounce) can chunk chicken
1 (15 ounce) can black beans
1 (10 ounce) can diced tomatoes with green chile peppers, drained

Steps:

  • Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.

Nutrition Facts : Calories 214.2 calories, Carbohydrate 27.2 g, Cholesterol 32 mg, Fat 4.9 g, Fiber 6.7 g, Protein 17.2 g, SaturatedFat 1.2 g, Sodium 1482.5 mg, Sugar 2.7 g

BEER CAN CHICKEN



Beer Can Chicken image

This odd recipe makes some of the most moist, succulent, flavorful barbecued chicken I've ever tasted. The secret: an open can of beer is inserted into the cavity of the bird, which is cooked upright on the grill. Besides being incredibly tender, the bird makes a great conversation piece. The recipe was inspired by the Bryce Boar Blazers, a barbecue team from Texas I met at the Memphis in May World Championship Barbecue Cooking Contest. The proper beverage? Beer, of course.

Provided by Steven Raichlen

Categories     Beer     Chicken     Poultry     Picnic     Summer     Grill/Barbecue

Yield 4-6 servings

Number Of Ingredients 15

1 large whole chicken (4 to 5 pounds)
3 tablespoons Memphis Rub* or your favorite dry barbecue rub
1 can (12 ounces) beer
For the Memphis rub:
1/4 cup paprika
1 tablespoon firmly packed dark brown sugar
1 tablespoon granulated sugar
2 teaspoons salt
2 teaspoons accent (MSG; optional)
1 teaspoon celery salt
1 teaspoon freshly ground black pepper
1 to 3 teaspoons cayenne pepper, or to taste
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder

Steps:

  • If making the 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.
  • 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, the 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 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.
  • 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.)

BEER CAN CHICKEN



Beer Can Chicken image

You'll be proud to serve this stand-up chicken at any family gathering. Treated with a savory rub and then roasted over a beer can for added moisture, it's so tasty you'll want to call dibs on the leftovers! -Shirley Warren, Thiensville, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 4 servings.

Number Of Ingredients 10

4 teaspoons chicken seasoning
2 teaspoons sugar
2 teaspoons chili powder
1-1/2 teaspoons paprika
1-1/4 teaspoons dried basil
1/4 teaspoon pepper
1 broiler/fryer chicken (3 to 4 pounds)
1 tablespoon canola oil
2 lemon slices
1 can (12 ounces) beer or nonalcoholic beer

Steps:

  • In a small bowl, combine the first 6 ingredients. Gently loosen skin from the chicken. Brush chicken with oil. Sprinkle 1 teaspoon spice mixture into cavity. Rub the remaining spice mixture over and under the skin. Place lemon slices in neck cavity. Tuck wing tips behind the back., Prepare grill for indirect heat, using a drip pan. Pour out half the beer, reserving for another use. Poke additional holes in top of the can with a can opener. Holding the chicken with legs pointed down, lower chicken over the can so it fills the body cavity., Place chicken over drip pan; grill, covered, over indirect medium heat until a thermometer reads 180° 1-1/4 to 1-1/2 hours. Remove chicken from grill; cover and let stand for 10 minutes. Remove chicken from can.

Nutrition Facts : Calories 415 calories, Fat 25g fat (6g saturated fat), Cholesterol 131mg cholesterol, Sodium 366mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 42g protein.

CHICKEN AND DUMPLINGS WITH CAN BISCUITS



Chicken and Dumplings With Can Biscuits image

Make and share this Chicken and Dumplings With Can Biscuits recipe from Food.com.

Provided by mybass02

Categories     Chicken Breast

Time 2h

Yield 20 cups, 4-6 serving(s)

Number Of Ingredients 9

1 whole chicken
2 (16 ounce) cans refrigerated buttermilk biscuits
1 (10 1/2 ounce) can cream of chicken soup, soups
1 (10 1/2 ounce) can cream of celery soup, soups
4 tablespoons butter
1 tablespoon onion flakes or 1 tablespoon fresh onion
1 teaspoon dried celery flakes
2 chicken bouillon cubes
1 bay leaf

Steps:

  • Put Chicken in pot cover with water. add salt,pepper,onion,celery flakes and bullion cubes. Remove bay leaf and chicken. debone chicken dice and put back in pot. Add both can of soups and butter. Roll biscuits out and cut with a pizza cutter. Cut them all at once before putting bake in pot. Bring pot to a boil add biscuits. Don't stir the pot pock them down with a spoon. Cover and cook for about 45 min on med to low. shacking the pot around in a circle to mix them around. uncover about ever 10 min to poke down dumplings. Once the dumpling sink to the bottom their should be about done.

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

BEER CAN CHICKEN WITH COLA BARBECUE SAUCE



Beer Can Chicken with Cola Barbecue Sauce image

Provided by Food Network

Categories     main-dish

Time 2h35m

Yield 2 to 4 servings

Number Of Ingredients 21

One 12-ounce can beer
One 3 1/2 to 4 pound chicken
2 tablespoons Basic Barbecue Rub, recipe follows
2 cups Cola Barbecue Sauce, for serving, recipe follows
1/4 cup firmly packed brown sugar
1/4 cup sweet paprika
3 tablespoons freshly ground black pepper
3 tablespoons kosher or sea salt
1 tablespoon hickory salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons celery seeds
1 teaspoon cayenne pepper
1 cup cola (recommended: Coca-Cola)
1 cup ketchup
1/4 cup Worcestershire sauce
1 teaspoon liquid smoke
3 tablespoon steak sauce (recommended: A-1 Steak Sauce)
1 teaspoon onion flakes
1 teaspoon garlic flakes
1/2 teaspoon freshly ground black pepper

Steps:

  • Pop the tab off the beer can. Using a church key style can opener, make a few more holes in the top of the can. Pour out half the beer into the soaking water of the wood chips. Set the can of beer aside.
  • Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat the grill to high until you see smoke, then reduce the heat to medium.
  • Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water, drain, and blot dry inside and out with paper towels. Sprinkle 2 teaspoons of the rub inside the body and neck cavities of the chicken. Rub the bird all over on the outside with 2 teaspoons of the rub. If you have the patience, you can put some of the rub under the skin being careful not to tear it.
  • Spoon the remaining 2 teaspoons of rub through the holes into the beer in the can. Don't worry if it foams up, this is normal. Insert the beer can into the body cavity of the chicken and spread out the legs to form a sort of tripod. Tuck the wing tips behind the chicken's back.
  • When ready to cook, if using a charcoal grill, toss all the wood chips on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked to an internal temperature of 180 degrees, about 1 1/4 to 1 1/2 hours. If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour.
  • Using tongs, carefully transfer the chicken in its upright position on the beer can to a platter and present it to your guests. Let rest 5 minutes, and then carefully remove the chicken from the beer can. Take care not to spill the hot beer or otherwise burn yourself. Quarter or carve the chicken and serve with the Cola Barbecue Sauce.
  • Combine all the ingredients in a mixing bowl and stir to blend together. Store the rub in an airtight jar away from heat or light. It will keep for at least 6 months.
  • Combine all the ingredients in a heavy non-reactive saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by 1/4, about 6 to 8 minutes. Use right away or transfer to a large jar, cool to room temperature, cover, and refrigerate. The sauce will keep for several months.

BIG BUD'S BEER CAN CHICKEN



Big Bud's Beer Can Chicken image

Provided by Guy Fieri

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 12

1 (2 to 3-pound) whole chicken
1 teaspoon dried oregano
1 teaspoon garlic powder
1 tablespoon onion powder
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon dried sage
1 teaspoon sea salt
1 tablespoon freshly ground black pepper
2 cloves garlic, smashed
1 (12-ounce) can beer
1/2 pound bacon

Steps:

  • Preheat oven to 450 degrees F. Wash chicken with cold water and pat dry with paper towels.
  • Mix dry ingredients in small bowl. Rub 1/2 of the ingredients on inside cavity of chicken. Gently peel skin away from chicken and rub mixture into meat of chicken. Open beer can pour out about 1/2 cup. Drop the garlic cloves into the beer can. Place chicken, open end down, over the beer can to insert the beer into the cavity. Place chicken, standing up, in large saute pan. Place 1/3 of the bacon in the top cavity of the chicken and drape the remaining 2/3 of the bacon down the outside of the chicken. Pierce the bacon to the chicken with toothpicks.
  • Place chicken in the oven for 10 minutes and then lower temperature to 325 degrees F and cook for another 1 hour, or until the internal temperature in the thickest part of the thigh reaches 165 degrees F on an instant-read thermometer.

5 CAN CHICKEN TORTILLA SOUP



5 Can Chicken Tortilla Soup image

I got this recipe from my best friend's family. This is the easiest chicken tortilla soup! It's not exactly traditional or authentic - but it's delicioso!

Provided by rebeckym

Categories     Clear Soup

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 7

1 (15 1/4 ounce) can corn, mostly drained
1 (15 ounce) can black beans, drained
1 (10 ounce) can diced tomatoes with green chilies, drained (rotel)
2 (14 ounce) cans chicken broth
1 -2 cup cooked chicken, diced (depending on how much you like)
shredded cheddar cheese
corn tortilla strips or crumbled tortilla chips

Steps:

  • Throw all ingredients into a pot, heat, and serve!
  • Sour cream, salsa, green onion, and hot sauce are also great toppings.
  • I was told canned chicken may be substituted for fresh chicken, although I have not tried it that way before.
  • You may use chicken boullion cubes and water instead of chicken broth.

FALL-OFF-THE-BONE BEER CAN CHICKEN



Fall-Off-The-Bone Beer Can Chicken image

This is a very delicious moist crispy fall-off-the-bone chicken you could ever prepare.

Provided by Jamie Payne

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h25m

Yield 8

Number Of Ingredients 10

2 tablespoons garlic powder
½ (12 fluid ounce) can or bottle beer
1 (4 pound) whole chicken, giblets discarded, or more to taste
½ cup butter
2 cloves garlic, smashed
3 tablespoons brown sugar
1 tablespoon paprika
1 tablespoon ground black pepper
1 teaspoon salt
2 tablespoons onion powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spoon garlic powder into beer in the can. Prop the chicken, butt-side down, onto the beer can so the can goes into the cavity. Place the chicken, with the can as a stand, into a large oven-proof skillet.
  • Melt butter in a small saucepan over medium-high heat; add garlic and cook until butter starts bubbling, about 2 minutes. Remove garlic and discard.
  • Inject chicken with the garlic-infused butter using a baster or injector until all areas are injected.
  • Mix brown sugar, paprika, black pepper, and salt in a small bowl. Coat chicken with brown sugar mixture.
  • Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 447.5 calories, Carbohydrate 9.9 g, Cholesterol 167.1 mg, Fat 28.6 g, Fiber 0.8 g, Protein 35.2 g, SaturatedFat 12 g, Sodium 477.7 mg, Sugar 6.1 g

COLA-CAN CHICKEN



Cola-can Chicken image

I found this recipe in the spring 2004 special edition of Southern Living Magazine. This makes the best tender and moist grilled chicken I have ever had and tastes alot like the rotisserie chicken you find in some restaurant's and deli's. We actually doubled the rub ingredients and used two chickens. We ate one and I froze the other. Try it. You will not be disappointed.

Provided by Susie in Texas

Categories     Poultry

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

1 (3 1/2 lb) chicken, giblets removed
1 tablespoon vegetable oil
1 (12 ounce) can cola (not diet)
1 tablespoon chili powder
2 teaspoons salt
2 teaspoons light brown sugar
1 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon garlic powder
1/4 teaspoon ground red pepper

Steps:

  • Using plain cool water, thoroughly wash chicken and dry.
  • Combine all ingredients for Barbeque Rub in a small bowl.
  • Rub oil over skin of chicken.
  • Sprinkle 1/2 tablespoon of Barbeque Rub inside the chicken body and neck cavity.
  • Rub 2 tablespoons of Barbeque Rub all over the chicken.
  • Try to get some rub under the skin where it is loose.
  • Pour out 3/4 cup of the cola and either drink it or discard it.
  • Pour remaining 1/2 tablespoon of rub into the cola can.
  • It may cause the cola to fizz, somewhat.
  • Holding chicken upright, place it onto the cola can, making sure the can fits deeply into the body cavity.
  • Pull the legs forward to form a tripod; this will allow the chicken to stand upright during cooking.
  • Refrigerate chicken and allow to marinate while you get your grill ready.
  • For charcoal grills: pile your hot coals around the perimeter of the grill leaving the middle open.
  • Place a drip pan in the middle of the grill.
  • For gas grills: use only one burner or side.
  • Place a drip pan on the unlit side.
  • Place chicken directly onto the drip pan and position it to stand upright.
  • Grill with lid closed for approximately 1 hour and 15 minutes or longer until meat thermometer register 180 degrees.
  • NOTE: I used a 4lb chicken and it took 1 1/2 hours.
  • Remove chicken from grill and let stand about 5 minutes.
  • Carefully remove cola can from cavity.
  • It will feel like it is stuck, but do not turn chicken on it's side as the hot cola will spill out.
  • I held the chicken on both sides and pulled it up while dh was holding onto the cola can.
  • This worked pretty well.

Nutrition Facts : Calories 601.3, Fat 40.3, SaturatedFat 10.9, Cholesterol 181.1, Sodium 1356.4, Carbohydrate 12.5, Fiber 0.9, Sugar 10.2, Protein 45.5

Tips:

  • Choose the right chicken: Use a whole chicken or chicken breasts for a juicy and flavorful dish.
  • Marinate the chicken: Marinating the chicken in a flavorful mixture of herbs, spices, and liquids helps infuse it with flavor and moisture.
  • Sear the chicken: Searing the chicken in a hot skillet or grill gives it a crispy outer layer and locks in the juices.
  • Cook the chicken thoroughly: Use a meat thermometer to ensure that the internal temperature of the chicken reaches 165°F (74°C) for whole chicken and 175°F (79°C) for chicken breasts.
  • Let the chicken rest: Letting the chicken rest for a few minutes before carving allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

With a variety of cooking techniques and flavor combinations, the Chicken Can Can offers a delicious and versatile dish that can be enjoyed by people of all ages. Whether you prefer a classic roasted chicken, a flavorful grilled chicken, or a creamy chicken casserole, there's a recipe in this cookbook that's sure to satisfy your taste buds. So gather your ingredients, preheat your oven, and get ready to embark on a culinary journey that will leave you craving for more.

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