Best 7 Wine Steamed Beer Can Chicken Recipes

WINE-STEAMED BEER CAN CHICKEN

Steps:

• Remove giblets from chicken; discard.
• Rinse chicken inside and out; pat dry.
• Cut off and discard excess skin and fat around body cavity.
• In a small bowl, mix olive oil, garlic, thyme, salt, pepper.
• With your fingers, gently loosen skin over breast, being careful not to tear skin.
• Gently rub thyme mixture evenly over breast meat beneath skin.
• Prepare barbecue grill and preheat for indirect-heat cooking.
• Rinse can (12-ounce soda or beer can) and shake dry.
• Pour wine into can, then carefully lower chicken over can until can is inside body cavity; Gently pull legs forward so chicken stands upright on can.
• Carefully set chicken and can, in this upright position, on center of grill (not over direct heat); cover charcoal grill and open vents; close lid on gas grill.
• Cook until and instant-read meat thermometer inserted through thickest part of breast to bone reaches 160*, about 1 hour.
• Using oven mitts, carefully remove chicken with can from grill, keeping it upright.
• Let chicken stand on can for 15 minutes, then, holding a towel around the can to steady it and protect your hands, with a large carving fork, carefully remove chicken from can to a carving platter or carving board.
• Carve chicken and serve, adding salt and pepper to taste.

WINE CAN CHICKEN

Steps:

• Take the chicken and wine out of the fridge and allow to come room temperature, 15 to 30 minutes.
• Prepare a grill for medium-high indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners (2 if you have a grill with 4 or more burners). For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. The grill should be around 400 degrees F so adjust the burners or air-flow vents as necessary to maintain that temperature. (Be sure to consult the grill manufacturer's guide for the best results.)
• Combine the olive oil, oregano, rosemary leaves, thyme leaves, garlic and 2 teaspoons salt in a food processor and purée into a paste.
• Open the wine and pour off 1/3 cup for another use. Tuck the rosemary and thyme sprigs into the can. Rub the chicken all over, including the cavity, with the garlic-herb paste. Place the wine can on a baking sheet. Place the cavity of the chicken onto the wine can so the can is holding up the chicken and its legs act as a stabilizer. Carefully transfer the chicken and can onto the indirect side of the grill. Close the lid and grill until the chicken is cooked through and an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F, 1 hour to 1 hour 15 minutes.
• Carefully remove the chicken and can from the grill and gently pull the chicken off the can. Tent the chicken with aluminum foil. Pour the remaining wine (about 1 cup) into a small saucepan. Add the peppercorns and set on the direct heat side of the grill. Bring to a boil and reduce by half, 15 to 20 minutes. Remove from the heat and whisk in the cheese until smooth.
• Serve the chicken with the sauce.

OVEN BEER CAN CHICKEN

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.

WINE STEAMED "BEER CAN" CHICKEN

Steps:

• Remove giblets from chicken; discard. Rinse chicken inside and out; pat dry. Cut off and discard excess skin and fat around body cavity.
• In a small bowl, mix oil, garlic, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. With your fingers, gently loosen skin over breast, being careful not to tear skin. Gently rub thyme mixture evenly over breast meat beneath skin.
• Prepare a charcoal or gas grill for indirect heat (the charcoal or gas flame is balanced on the sides, not directly under the cooking area).
• Rinse can and shake dry. Pour wine into can, then carefully lower chicken over can until can is inside body cavity. Gently pull legs forward so chicken stands upright on can.
• Carefully set chicken and can, in this upright position, on center of grill (not over direct heat). Cover charcoal grill and open vents; close lid on gas grill. Cook until an instant-read meat thermometer inserted through thickest part of breast to bone reaches 160°.
• Using oven mitts, carefully remove chicken with can from grill, keeping it upright. Let chicken stand on can for 15 minutes; then, holding a towel around the can to steady it and protect your hands, with a large carving fork, carefully remove chicken from can to a rimmed carving board or clean platter. Carve chicken and serve, adding more salt and pepper to taste.

BEER CAN 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.

WINE-STEAMED BEER CAN CHICKEN

Steps:

• Remove giblets from chicken; discard.
• Rinse chicken inside and out; pat dry.
• Cut off and discard excess skin and fat around body cavity.
• In a small bowl, mix olive oil, garlic, thyme, salt, pepper.
• With your fingers, gently loosen skin over breast, being careful not to tear skin.
• Gently rub thyme mixture evenly over breast meat beneath skin.
• Prepare barbecue grill and preheat for indirect-heat cooking.
• Rinse can (12-ounce soda or beer can) and shake dry.
• Pour wine into can, then carefully lower chicken over can until can is inside body cavity; Gently pull legs forward so chicken stands upright on can.
• Carefully set chicken and can, in this upright position, on center of grill (not over direct heat); cover charcoal grill and open vents; close lid on gas grill.
• Cook until and instant-read meat thermometer inserted through thickest part of breast to bone reaches 160*, about 1 hour.
• Using oven mitts, carefully remove chicken with can from grill, keeping it upright.
• Let chicken stand on can for 15 minutes, then, holding a towel around the can to steady it and protect your hands, with a large carving fork, carefully remove chicken from can to a carving platter or carving board.
• Carve chicken and serve, adding salt and pepper to taste.

BAKED BEER CAN CHICKEN

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.