Best 2 Barbecued Beer Can Chicken Recipes
**Indulge in the Flavorful Delicacy of Barbecued Beer Can Chicken: A Culinary Symphony of Taste and Simplicity**
Prepare to tantalize your taste buds with the irresistible charm of Barbecued Beer Can Chicken, a dish that harmonizes the essence of smoky, succulent chicken with the refreshing notes of your favorite brew. This culinary masterpiece takes center stage, accompanied by a supporting cast of delectable recipes that elevate the entire meal to new heights of flavor.
From the tangy-sweet delight of Grilled Peaches with Honey-Bourbon Glaze to the creamy richness of Avocado Ranch Dressing, each recipe in this collection complements the main course perfectly. Experience the perfect harmony of flavors as the smoky chicken pairs with the juicy sweetness of grilled peaches, while the cool, creamy avocado ranch dressing provides a refreshing contrast.
For those seeking a zesty kick, the Spicy Grilled Corn on the Cob adds a fiery touch to the feast, while the classic Southern-style Baked Beans and creamy, comforting Mac and Cheese offer hearty and nostalgic side dishes. And to crown this culinary journey, indulge in the delightful simplicity of Grilled Garlic Bread, a perfect companion to soak up all the tantalizing juices.
With step-by-step instructions and helpful tips, this article guides you through the process of creating this mouthwatering meal, ensuring that every bite is a symphony of flavors. Elevate your next barbecue gathering or family dinner with the irresistible allure of Barbecued Beer Can Chicken, surrounded by a constellation of complementary recipes that will leave your guests craving for more.
BARBECUED BEER CAN CHICKEN
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
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.
BARBECUED BEER CAN CHICKEN (COOK'S COUNTRY)
Make and share this Barbecued Beer Can Chicken (Cook's Country) recipe from Food.com.
Provided by 2Bleu
Categories Whole Chicken
Time 1h50m
Yield 2 whole chickens, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Soak wood chips in water while prepping grill and chicken.
- RUB: Mix all ingredients in a small bowl and set aside.
- GLAZE: Mix all glaze ingredients (reserve the empty beer cans, do not rinse) and just 1 tablespoons of the spice rub; set aside.
- FOR THE REST: 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.
- 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.
Tips:
- Choose the right chicken: A whole chicken weighing 3 to 4 pounds is ideal for this recipe. Make sure the chicken is clean and dry before cooking.
- Prepare the beer can: Cut the top off the beer can, leaving about 1 inch of the can at the bottom. Empty the beer from the can and rinse it out with water. You can use any type of beer you like, but a light or amber beer works best.
- Season the chicken: Rub the chicken inside and out with the BBQ rub. You can use your favorite BBQ rub recipe or a store-bought rub. If you are using a store-bought rub, be sure to read the label to make sure it does not contain any sugar. Sugar will burn when it is grilled.
- Stuff the chicken with aromatics: Place a few sprigs of rosemary, thyme, and sage inside the chicken cavity. You can also add a few cloves of garlic and a lemon wedge.
- Prepare the grill: Preheat your grill to medium heat (about 350 degrees Fahrenheit). If you are using a charcoal grill, be sure to let the coals ash over before cooking the chicken.
- Set up the chicken: Place the beer can in the center of a roasting pan or Dutch oven. Place the chicken on top of the beer can, breast side up. Make sure the chicken is stable and will not tip over.
- Cook the chicken: Place the roasting pan or Dutch oven on the grill and close the lid. Cook the chicken for 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit. Check to make sure that the beer hasn't evaporated, and add more if necessary.
- Let the chicken rest: Once the chicken is cooked, remove it from the grill and let it rest for 10 minutes before carving.
Conclusion:
Barbecued beer can chicken is an easy and delicious way to cook a whole chicken. This recipe is perfect for a summer cookout or party. The chicken is moist and flavorful, and the beer can helps to keep it from drying out. With a few simple tips, you can make a perfect barbecued beer can chicken every time.
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