BEER CAN CHICKENS RECIPES

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ED'S FAVORITE BEER CAN CHICKEN RUB RECIPE | ALLRECIPES



Ed's Favorite Beer Can Chicken Rub Recipe | Allrecipes image

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

Total Time 10 minutes

Prep Time 10 minutes

Yield 1 cup

Number Of Ingredients 10

2 tablespoons brown sugar
2 tablespoons dry mustard
2 tablespoons granulated onion
2 tablespoons paprika
2 tablespoons kosher salt
1 tablespoon garlic powder
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground black pepper
ground cayenne pepper

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, CarbohydrateContent 1.4 g, FatContent 0.3 g, FiberContent 0.3 g, ProteinContent 0.3 g, SodiumContent 240.8 mg, SugarContent 0.7 g

STUPID SIMPLE ROAST CHICKEN RECIPE | ALLRECIPES



Stupid Simple Roast Chicken Recipe | Allrecipes image

This is so easy it's stupid.

Provided by Elliott

Categories     Meat and Poultry    Chicken    Whole Chicken Recipes

Total Time 1 hours 25 minutes

Prep Time 10 minutes

Cook Time 1 hours 0 minutes

Yield 1 whole roasted chicken

Number Of Ingredients 3

1 (4 pound) whole chicken, rinsed
1 lemon, halved
kosher salt

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C).
  • Place chicken into a roasting pan and insert lemon halves into the cavity; spread kosher salt over outside of chicken.
  • Roast in the preheated oven until skin is browned and crisp, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 160 degrees F (70 degrees C), about 1 hour. Let chicken rest for 15 minutes before carving.

Nutrition Facts : Calories 383.2 calories, CarbohydrateContent 2 g, CholesterolContent 129.3 mg, FatContent 22.8 g, FiberContent 0.9 g, ProteinContent 41 g, SaturatedFatContent 6.4 g, SodiumContent 1084.8 mg

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