Best 4 Smoked Chicken On A Beer Can Recipes

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A savory and smoky delight awaits those who embark on the culinary adventure of cooking smoked chicken on a beer can. This unique technique, often referred to as "beer can chicken," elevates the ordinary to the extraordinary, transforming a simple chicken into a flavorful masterpiece. With its crispy skin, succulent meat, and irresistible aroma, smoked chicken on a beer can is sure to tantalize taste buds and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

SMOKED BEER BUTT CHICKEN



Smoked Beer Butt Chicken image

This recipe is very easy to make and you'll love it. It has crispy skin and is very moist on the inside...falls apart. You'll come out with a crispy skin with flavor, very moist inside that will fall apart with a smoked flavor with a hint of garlic - a must try! Use your grill or oven.

Provided by kat

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h20m

Yield 4

Number Of Ingredients 9

1 (3 pound) whole chicken
¼ cup vegetable oil
3 tablespoons liquid smoke flavoring
1 clove garlic, peeled
⅔ (12 ounce) can beer
sea salt to taste
ground black pepper to taste
1 pinch garlic salt, or to taste
1 small whole potato

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Rinse the chicken and dry with paper towels; rub vegetable oil over the entire chicken, inside and out. Pour liquid smoke flavoring into the can of beer and add the garlic clove. Set the chicken upright in a grill pan with the beer can inserted into the cavity. Season outside of skin with sea salt, black pepper, and garlic salt, gently rubbing the seasonings into the oiled chicken skin. Place the potato into the neck cavity to seal in steam and cover potato with the flap of neck skin. Secure the skin to the potato with a toothpick.
  • Place chicken upright on the hot grill and grill until chicken is no longer pink inside and the skin is crisp, about 2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read at least 165 degrees F (75 degrees C).

Nutrition Facts : Calories 697.2 calories, Carbohydrate 10 g, Cholesterol 145.4 mg, Fat 49.4 g, Fiber 1 g, Protein 47.1 g, SaturatedFat 10.7 g, Sodium 307.1 mg, Sugar 0.3 g

BEER CAN CHICKEN



Beer Can Chicken image

This is a deliciously moist chicken recipe. It's perfect for a BBQ on a hot summer day!

Provided by Hunter's Mom 2008

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h30m

Yield 4

Number Of Ingredients 8

⅓ cup brown sugar
2 tablespoons chili powder
2 tablespoons paprika
2 teaspoons dry mustard
½ teaspoon salt
¼ teaspoon ground black pepper
½ (12 fluid ounce) can beer
1 (3 pound) whole chicken

Steps:

  • Preheat an outdoor grill for medium-high heat, about 375 degrees F (190 degrees C). Mix the brown sugar, chili powder, paprika, dry mustard, salt, and ground black pepper in a small bowl. Place the half-full can of beer in the center of a plate.
  • Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the can of beer with the legs on the bottom; keep upright. Sprinkle 1 teaspoon of the seasoning mix into the top cavity of the chicken. The beer may foam up when the seasonings fall inside the can. Rub the remaining seasoning mix over the entire surface of the chicken.
  • Place the chicken, standing on the can, directly on the preheated grill. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 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 grill 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 546.2 calories, Carbohydrate 24 g, Cholesterol 145.4 mg, Fat 27.3 g, Fiber 2.7 g, Protein 47.5 g, SaturatedFat 7.3 g, Sodium 478.6 mg, Sugar 18.4 g

SMOKED CHICKEN ON A BEER CAN



Smoked Chicken on a Beer Can image

From my hero of the grill, Rob Rainford. This to me is the ultimate beer can chicken recipe and the ultimate treat for me! The leftovers make awesome sandwiches, especially grilled cheese sandwiches with monterey jack and some salsa.

Provided by Whipper

Categories     Chicken

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 15

2 teaspoons dried sage
2 teaspoons cayenne pepper
1 tablespoon celery salt
1 tablespoon black pepper
2 tablespoons brown sugar
1 tablespoon garlic powder
1 tablespoon thyme leaves
1 roasting chicken (6-7 lbs.)
1 (16 ounce) can beer
1/4 cup chicken stock
1 tablespoon brandy
2 teaspoons lemon juice, freshly squeezed
2 tablespoons butter
4 tablespoons butter, melted
2 cups mesquite wood chips

Steps:

  • Combine all the dry rub ingredients in a bowl and mix.
  • Prepare the marinade by placing the chicken stock, brandy, lemon juice, butter and 1 tablespoon of the dry rub into a small saucepan and warm gently until the butter melts then cool to room temperature.
  • Remove giblets from chicken along with any fat from inside the cavities, rinse then pat dry.
  • Season the inside cavity with 2 tablespoons of the dry rub, and rub in 3 tablespoons of the rub all over the outside of the chicken.
  • Using a syringe style flavor injector, inject the marinade sauce into the breast, thighs and drumsticks until plump. Brush the outside of the bird with some of the melted butter and let it sit in the fridge to marinade for 3 hours.
  • After the chicken has been marinading for 2½ hours, prepare the wood chips for smoking by pouring half of the beer over them in a bowl and let them soak for a half hour. Use a sharp can opener to punch a couple more holes in the top of the beer can and set aside.
  • Prepare the barbeque for indirect cooking by placing a drip pan underneath the grate on one side and removing the grate from the other side, then turn on only the burner opposite of the drip pan to high heat.
  • Squeeze the excess beer from the wood chips and make a smoking pouch with tinfoil (wrap in foil then poke holes with a fork), or smoking tray or tube.
  • Place wood chips directly over the burner that is on, close the lid and wait for smoke to appear. Once smoke appears, reduce to medium heat.
  • Hold chicken upright with body cavity down and lower onto the beer can then place onto the cool side of the grill over the drip pan and pull legs forward to form a stable tripod so it can stand upright on its own.
  • Brush with melted butter and continue to cook at 220°F with the lid down, basting every 45 minutes or so with the melted butter. If the chicken gets too brown on the outside before it is done, cover with tinfoil.
  • Remove chicken from the grill once it reaches an internal temperature of 180°F, about 2½ hours, cover with tinfoil and let rest for 10 minutes.

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

Tips:

  • Choose the right chicken: A whole chicken weighing between 3 and 4 pounds is ideal for this recipe. Make sure the chicken is fresh and free of any blemishes.
  • Prepare the chicken: Rinse the chicken inside and out and pat it dry with paper towels. Remove the giblets and neck from the chicken cavity. Truss the chicken by tying the legs together with kitchen twine.
  • Season the chicken: Season the chicken inside and out with your favorite rub or seasoning blend. Be sure to season the cavity as well.
  • Choose the right beer: Use a light beer for this recipe, such as a pilsner, lager, or wheat beer. Avoid using dark beers, as they can impart a bitter flavor to the chicken.
  • Prepare the grill: Preheat your grill to 350°F (175°C). If you are using a charcoal grill, let the coals burn until they are white-hot and then spread them out evenly over the bottom of the grill.
  • Smoke the chicken: Place the chicken on the grill grate, breast-side up. Place a beer can in the cavity of the chicken. Smoke the chicken for 1 hour, or until the internal temperature reaches 165°F (74°C).
  • Let the chicken rest: Remove the chicken from the grill and let it rest for 10-15 minutes before carving.

Conclusion:

Smoked chicken on a beer can is a delicious and easy-to-make dish that is perfect for any occasion. With a little planning and preparation, you can create a flavorful and juicy chicken that will impress your friends and family. So next time you're looking for a new way to cook chicken, give this recipe a try!

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