Best 7 Barbecue Beer Can Chicken Recipe By Tasty Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Tantalize your taste buds with the succulent and smoky flavors of Barbecue Beer Can Chicken, a culinary masterpiece that combines the essence of two beloved American traditions: barbecue and beer.**

This dish takes center stage at any gathering, captivating your senses with its golden-brown, crispy skin and juicy, tender meat infused with the rich, aromatic essence of your favorite brew. Accompanying this main attraction are three equally enticing recipes: a mouthwatering Beer Can Chicken Marinade that elevates the chicken's flavor to new heights, a tangy and refreshing Cucumber Salad that provides a crisp, cool contrast, and a luscious Grilled Corn on the Cob slathered in a delectable Garlic Herb Butter, completing your feast with a symphony of flavors.

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

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

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.

BARBECUE BEER-CAN CHICKEN



Barbecue Beer-Can Chicken image

This barbecue beer-can chicken is a simple way to get tender, moist grilled chicken in just over an hour. And don't be intimated by the name - beer-can chickens are about as easy as dinner can be.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h55m

Yield 4

Number Of Ingredients 10

1 whole roasting chicken (3 1/2 to 4 lb)
1 tablespoon smoked paprika
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
4 tablespoons cold butter, cut into tablespoons
1 can (12 oz) beer
1/2 cup Annie's™ Naturals organic sweet & spicy BBQ sauce (from 12-oz bottle)

Steps:

  • Heat gas or charcoal grill for indirect cooking. Remove and discard neck and giblets from chicken cavity. Pat chicken dry with paper towels.
  • In small bowl, mix paprika, salt, chili powder, coriander, cumin and pepper. Rub mixture on inside and over outside of chicken, using all of mixture. Carefully loosen skin at top of breast. Place butter evenly under skin of breast, without removing skin.
  • Open beer can; with can opener, make several other openings in top. Measure out 2/3 cup beer; discard or reserve for another use. Place half-full can of beer in ungreased shallow 8x8- or 13x9-inch aluminum grill pan. Carefully place chicken cavity over can, pushing until chicken balances in pan.
  • Place on grill over medium heat, making sure chicken is balanced. Cover grill; cook 1 hour to 1 hour 15 minutes or until legs move easily when twisted or lifted and thermometer inserted in thickest part of thigh reads at least 165°F. Brush chicken all over with 1/4 cup of the barbecue sauce. Cook 8 to 12 minutes longer or until skin of chicken is crisp, but not burned.
  • With tongs and flat metal spatula, carefully remove chicken and can from pan on grill; place on clean cutting board or serving platter. Carefully remove pan and drippings; let cool, then discard. Let chicken stand 5 to 10 minutes. Twist can to remove from chicken; discard can. Serve carved chicken with remaining 1/4 cup barbecue sauce.
  • To bake chicken, place oven rack in lowest position, and heat oven to 375°F. Place prepared chicken on can in lightly sprayed 8-inch square (2-quart) baking dish. Bake 1 hour to 1 hour 15 minutes or until legs move easily when lifted or twisted and thermometer inserted in thickest part of thigh reads at least 165°F. Brush chicken all over with 1/4 cup of the barbecue sauce. Bake 8 to 12 minutes longer or until skin of chicken is crisp, but not burned. Let chicken stand 5 to 10 minutes. Twist can to remove from chicken; discard can. Serve carved chicken with remaining 1/4 cup barbecue sauce.

Nutrition Facts : Calories 520, Carbohydrate 16 g, Cholesterol 165 mg, Fat 2, Fiber 2 g, Protein 47 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 12 g, TransFat 1 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.

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

BARBECUED BEER CAN CHICKEN



Barbecued Beer Can Chicken image

This is simply the best beer can chicken I have ever had. You first rub a spice mixture over the chicken, then baste it with a delicious glaze. We've had it many times this summer. Winter's coming, and I can't wait to try it in the oven! This recipe makes two chickens; simply cut it in half if you prefer just one.

Provided by hepcat1

Categories     Whole Chicken

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons packed light brown sugar
2 tablespoons paprika
1 tablespoon salt
1 tablespoon black pepper
1 teaspoon cayenne pepper
2 tablespoons packed light brown sugar
2 tablespoons ketchup
2 tablespoons white vinegar
2 tablespoons beer
1 teaspoon hot sauce
2 (12 ounce) cans beer
4 bay leaves, crumbled
2 (3 -3 1/2 lb) roasting chickens, patted dry

Steps:

  • Turn all grill burners to high and close lid to preheat.
  • For the spice rub: Mix 2 T. brown sugar, paprika, salt, black pepper and cayenne in a small bowl and set aside.
  • For the glaze: Stir 2 T. brown sugar, ketchup, vinegar, beer (take from your beer cans) and hot sauce in a bowl; add 1 T. spice rub; set aside.
  • Pour out about 1/2 cup or so from each can of beer. Using a church key can opener, punch holes in the top of the can to completely "open" the top; this will allow maximum steam to escape. Add 2 crumbled bay leaves to each can.
  • Loosen the skin on the chicken breasts and thighs of the chicken by sliding your fingers between the skin and the meat. Massage the spice mixture on the skin, under the skin, and inside the cavity. Using a skewer, poke the skin all over to render as much fat as possible while cooking.
  • Turn off all but primary grill burners, leaving main burner(s) on high (for my grill, I leave two burners on, but this will depend on how many burners your grill has -- mine has three. The temperature inside your grill should stay around 375). Place chickens on cans; place on cool part of grill, using drumsticks to stabilize them. Cover and grill until skin is very well browned and very crisp, 40 to 60 minutes. Brush with ketchup glaze and grill, covered, until thigh meat registers 170 degrees on instant-read thermometer, about 20 minutes longer.
  • Transfer chickens to cutting board and let rest for 10 minutes.

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.)

Tips:

  • Choose the right chicken: A 3 to 4-pound whole chicken is ideal for this recipe. Make sure the chicken is fresh and has been properly cleaned and patted dry.
  • Use a flavorful beer: The beer you use will impart flavor to the chicken, so choose one that you enjoy drinking. A light beer will produce a milder flavor, while a dark beer will give the chicken a richer, more robust flavor.
  • Season the chicken generously: Rub the chicken inside and out with a mixture of salt, pepper, and your favorite spices. This will help to create a crispy skin and flavorful meat.
  • Stuff the chicken cavity with aromatics: Stuffing the chicken cavity with aromatics, such as garlic, onion, and herbs, will help to infuse the meat with flavor.
  • Use a sturdy roasting pan: A sturdy roasting pan will help to prevent the chicken from tipping over and spilling the beer. A cast iron pan is a good option, as it will distribute the heat evenly.
  • Cook the chicken at a moderate temperature: Cooking the chicken at a moderate temperature will help to prevent the skin from burning and the meat from drying out. A temperature of 350 degrees Fahrenheit is ideal.
  • Baste the chicken regularly: Basting the chicken with the beer and pan juices will help to keep the skin moist and flavorful. Baste the chicken every 20-30 minutes.
  • Let the chicken rest before carving: Once the chicken is cooked, let it rest for 10-15 minutes before carving. This will help the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken.

Conclusion:

Barbecue Beer Can Chicken is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is cooked to perfection, with a crispy skin and tender, flavorful meat. The beer adds a subtle flavor to the chicken, and the aromatics help to create a rich and complex flavor profile. This dish is sure to be a hit with everyone who tries it.

Related Topics