Best 5 Spice Rubbed Beer Can Chicken With Potatoes And Sweet Peppers Recipes
Indulge in the tantalizing flavors of our spice-rubbed beer can chicken, a culinary masterpiece that combines tender, juicy chicken with a symphony of herbs and spices. This delectable dish is elevated by the addition of roasted potatoes and sweet peppers, creating a harmonious blend of textures and flavors. Discover the secrets behind this exceptional recipe, along with variations that cater to diverse preferences, including a flavorful dry rub, a tangy lemon-herb marinade, and a spicy chili-lime rub. Embark on a culinary adventure as we guide you through the steps of preparing this mouthwatering meal, ensuring a perfect balance of succulent chicken, crispy potatoes, and vibrant peppers.
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SPICE RUBBED BEER CAN CHICKEN
Steps:
- Heat a gas or charcoal grill with a lid big enough to accommodate the bird. Put a drip pan below the grates.
- Mix the ingredients for the Spice Rub until they are well blended. (This will keep, covered, in the refrigerator for 1 week.) Rub it all over the chicken, inside and out.
- Open the beer and take a big swig or just pour out a couple of ounces. Sit the chicken on the beer can so the legs are at the bottom and the wings are at the top. Stand the beer can on the grates over the drip pan. Put the cover on and cook over indirect heat until the juices run clear, about 1 hour. (If using charcoal, push the coals to 1 side so the chicken is not over direct heat.)
- Note: This chicken can also be cooked in a 350 degrees F oven. Just stand the beer can in a shallow roasting pan and cook about 1 hour or until juices run clear.
SPICE-RUBBED BEER-CAN CHICKEN WITH POTATOES AND SWEET PEPPERS
Provided by Melissa Clark
Categories dinner, easy, weekday
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Prepare grill for indirect heat: if using gas, heat one side to medium high for 10 minutes, leaving other side off. If using charcoal, mound and light coals on one side.
- Season chicken generously inside and out with salt and pepper. Mix mayonnaise with spices and hot sauce to taste. Slather all but 2 tablespoons of mayonnaise mixture over chicken, including cavity.
- Open beer and drink or pour out half. Lower chicken over can so that can is inside chicken cavity. Chicken should be upright. Place chicken on unlit side and cover grill. Cook for 30 minutes. Meanwhile, toss potatoes with remaining mayonnaise and a pinch of salt. Toss peppers with olive oil, salt and pepper.
- When chicken has cooked for 30 minutes, set potatoes on grill, also on unlit side. If using charcoal, add more coals. Let both cook for 30 minutes more. When done, potatoes should be soft and golden; chicken skin should be brown (around 75 minutes, depending on your grill). If necessary, move both to lighted side to brown further.
- When chicken is done, very carefully remove can (hold chicken with tongs and use an oven mitt to pull out can). Let chicken rest for 5 minutes. Meanwhile, grill peppers for about 2 to 3 minutes each side.
- Carve chicken and garnish with lime wedges and basil before serving with potatoes and peppers.
Nutrition Facts : @context http, Calories 1274, UnsaturatedFat 74 grams, Carbohydrate 31 grams, Fat 99 grams, Fiber 4 grams, Protein 58 grams, SaturatedFat 21 grams, Sodium 1843 milligrams, Sugar 1 gram, TransFat 0 grams
ED'S FAVORITE BEER CAN CHICKEN RUB
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
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
CLASSIC BEER CAN CHICKEN
Provided by Elizabeth Karmel
Categories Beer Chicken Backyard BBQ Dinner Lunch Spice Summer Tailgating Grill Grill/Barbecue
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Grilling Method: Indirect/Medium Heat
- Remove neck and giblets and pat dry chicken with paper towels. Brush chicken all over with oil and season with 2 tablespoons dry rub or simply with salt and pepper. Set aside.
- Open beer can, pour out about 1/4 cup of the beer, and make an extra hole in top of the can with church-key can opener. Sprinkle the remaining tablespoon of the dry rub inside beer can (it might fizz up a little bit at the top, but don't worry, that is normal).
- Hold chicken above the can of beer and slide the chicken over the can, making sure the legs are in front of the can. The legs will act as a tripod, steadying the chicken as it cooks. The chicken will appear to be "sitting" on the grate. Fold the wings back behind the chicken-this is called "wings akimbo."
- Place chicken on the beer can in the center of the grill's cooking grate. Make sure the legs are in front of the can, supporting the chicken.
- Cook chicken for 1 to 1 1/2 hours or until the internal temperature registers 165°F in the breast area and 180°F in the thigh. Remove from grill and let rest for 10 minutes before carving.
SPICE RUBBED BEER CAN CHICKEN
Please trust me on this and try this chicken out. It has the most amazing flavor, is very juicy, and best of all, it is so simple. One of those recipes where you set it on the grill and walk away. It comes from a show called "Ham on the Street" on Food Network.
Provided by Vitameatavegamin Gi
Categories Whole Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat a gas or charcoal grill with a lid big enough to accommodate the bird. Put a drip pan below the grates.
- Mix the ingredients for the Spice Rub until they are well blended. (This will keep, covered, in the refrigerator for 1 week.) Rub it all over the chicken, inside and out.
- Open the beer and take a big swig or just pour out a couple of ounces. Sit the chicken on the beer can so the legs are at the bottom and the wings are at the top. Stand the beer can on the grates over the drip pan. Put the cover on and cook over indirect heat until the juices run clear, about 1 hour. (If using charcoal, push the coals to 1 side so the chicken is not over direct heat.)
- **(BTW, I wanted to mention that when I make a 3.5lb bird, it usually takes about 1 hour & 15-30 minutes and the larger birds closer to or over 4lbs, about 1 hour & 30-45 minutes. But, everyone's grills and heat levels are different, so just check it after an hour to see if it's ready and if not, then let it cook more as needed. -Althea753).
- Note: This chicken can also be cooked in a 350 degrees F oven. Just stand the beer can in a shallow roasting pan and cook about 1 hour or until juices run clear.
Nutrition Facts : Calories 1167.3, Fat 87.8, SaturatedFat 21, Cholesterol 297.9, Sodium 2033.8, Carbohydrate 10.4, Fiber 2.3, Sugar 0.4, Protein 76
Tips:
- Choose the right beer: A light beer, such as a pilsner or lager, will work best for this recipe. Avoid using a dark or heavy beer, as it will overpower the other flavors in the dish.
- Make sure the chicken is dry: Pat the chicken dry with paper towels before applying the spice rub. This will help the rub adhere to the chicken and create a crispy skin.
- Don't overcrowd the baking pan: Make sure there is enough space around the chicken and vegetables so that they can cook evenly.
- Roast the chicken until it reaches an internal temperature of 165 degrees Fahrenheit: Use a meat thermometer to check the temperature of the chicken. Once it has reached 165 degrees Fahrenheit, remove it from the oven and let it rest for 10 minutes before carving.
Conclusion:
Spice-rubbed beer can chicken is a delicious and easy-to-make dish that is perfect for a summer cookout. The chicken is cooked on a vertical roaster, which helps to keep it moist and juicy. The spice rub gives the chicken a flavorful crust, and the potatoes and sweet peppers add a pop of color and flavor. This dish is sure to be a hit with your family and friends.
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