Best 4 John And Erins Beer Butt Chicken Beer Can Recipes

Are you looking for a simple and flavorful way to cook a juicy and tender chicken? Look no further than John and Erin's Beer Butt Chicken! This unique recipe uses a can of beer to infuse the chicken with a savory and moist flavor, resulting in a crispy, golden-brown exterior and a succulent, flavorful interior. Whether you're a seasoned grill master or a novice cook, this easy-to-follow recipe is sure to impress your friends and family with its deliciousness and ease of preparation. Let's dive right in and explore the secrets behind this mouthwatering dish.

Here are our top 4 tried and tested recipes!

BEER-BRINED BEER-CAN CHICKEN

Beer-Brined Beer-Can Chicken image

Tons of tailgaters and backyard grillers swear by beer-can chicken, but we've always wondered if the technique is more fun than function. Sticking a whole chicken on a can of beer is a cool party trick, but is it the best way to cook the bird? We tested the method every which way, and the truth is, the beer doesn't impart much flavor or moisture. The beer reaches only about 165 degrees F-not even boiling. The can, however, serves an important purpose: It lets you cook the chicken in an upright position so the skin gets crisp all over, similar to a rotisserie chicken. (Translation: You could actually use a soda can, with similar results.) For real beer flavor, we beer-brined the bird before grilling and filled the drip pan with beer, too.

Provided by Food Network Kitchen

Categories main-dish

Time 4h

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 12-ounce can beer (preferably lager or pale ale)
1/2 cup packed light brown sugar
1/2 cup kosher salt
2 wide strips orange zest (removed with a vegetable peeler)
1/4 cup fresh orange juice
3 cardamom pods
For the chicken:
1 4-to-5-pound roasting chicken, giblets removed
1 tablespoon extra-virgin olive oil
4 cloves garlic, smashed
1 tablespoon packed light brown sugar
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon paprika
1/4 teaspoon ground allspice
Kosher salt and freshly ground pepper
1 12-ounce can beer (preferably lager or pale ale), at room temperature

Steps:

Make the brine: Combine the beer, brown sugar, salt, orange zest, orange juice and cardamom pods in a bowl; stir until the sugar and salt dissolve.
Put the chicken in a gallon-size resealable plastic bag and add the brine; seal and refrigerate 2 hours.
Prepare the grill: For a charcoal grill, pile 3 to 4 pounds briquettes in the grill; ignite and let burn until the coals are ashy. For a gas grill, preheat to high.
Prepare the chicken: Remove from the brine and pat dry; reserve the orange zest and cardamom. Rub the olive oil all over the skin. Loosen the skin on the breasts and legs with your fingers; rub 1 garlic clove under and over the skin. Combine the brown sugar, coriander, cumin, paprika, allspice, 1 1/2 teaspoons salt and a few grinds of pepper; rub under and over the skin of the chicken and inside the cavity.
Pour half of the remaining beer can into a disposable 8-inch-square pan. Add the reserved orange zest to the pan. Poke 3 or 4 holes into the top sides of the beer can using a paring knife. Add the remaining 3 smashed garlic cloves and the reserved cardamom pods to the can.
For a charcoal grill, bank the coals to both sides in two piles; nestle the pan with the beer between the coals and replace the top grill grate. For a gas grill, reduce the heat to medium on one side and turn off the burners on the other; place the pan under the grate on the unlit side.
Set the chicken over the beer can, inserting the can into the cavity so 1 inch of the can is exposed. Set on the grill grates over the drip pan so the chicken balances on the can and legs like a tripod. Cover the grill and cook until the chicken is golden brown and a thermometer inserted into the thickest part of the thigh registers 165 degrees F. If using charcoal, this will take about 1 hour 20 minutes; add a handful of briquettes to each bank of coals every 30 minutes to maintain the heat. If using gas, it will take about 1 hour 5 minutes; carefully rotate the chicken halfway through.
Remove the chicken from the grill, discard the can and transfer to a cutting board; let rest 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

Ingredients

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

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

Ingredients

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!

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

Ingredients

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!

Tips:

Choose the right beer: Use a beer that is full-flavored and has a high alcohol content. This will help to infuse the chicken with flavor and moisture.
Use a whole chicken: A whole chicken will cook more evenly than a cut-up chicken.
Season the chicken: Before cooking, season the chicken with your favorite spices and herbs. This will help to enhance the flavor of the chicken.
Cook the chicken at a high temperature: This will help to create a crispy skin and juicy meat.
Let the chicken rest before serving: This will help to ensure that the chicken is cooked all the way through and that the juices are redistributed throughout the meat.

Conclusion:

Beer butt chicken is a delicious and easy-to-make dish that is perfect for any occasion. With its crispy skin, juicy meat, and flavorful stuffing, beer butt chicken is sure to be a hit with your friends and family. So next time you're looking for a new way to cook chicken, give beer butt chicken a try. You won't be disappointed.