HOW TO GRILL BEER CAN CHICKEN RECIPES

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BEER CAN CHICKEN RECIPE | GRILL MATES - MCCORMICK



Beer Can Chicken Recipe | Grill Mates - McCormick image

Get your grill ready for a delicious whole chicken that's moist on the inside and crisp on the outside with our beer can chicken recipe. We've made prep easy with just four ingredients — a whole chicken, some olive oil, Grill Mates Montreal Chicken Seasoning and your favorite beer. The secret to this tender, fall-off-the-bone chicken is the open beer can inserted into the cavity of the bird, which is cooked upright on the grill. While the chicken's exterior is dry roasting, the interior is being bathed with the steam of the beer to keep the chicken meat wonderfully juicy. Aside from being incredibly tender, this beer can grilled chicken makes a great conversation piece — perfect for your next summer cookout or any other large gathering! Serve it with BBQ potatoes and grilled mushrooms for a complete spread everyone will love.

Provided by Grill Mates

Prep Time 10 minutes

Cook Time 1 hours 30 minutes

Yield 10

Number Of Ingredients 2

1 whole chicken (about 5 pounds)
1 tbsp olive oil

Steps:

  • Prepare grill for indirect medium heat (350°F to 375°F). Preheat grill by turning all burners to medium. Turn off burner(s) on one side of grill.
  • Rub chicken with oil. Rub cavity with 1 tablespoon of the Chicken Seasoning. Sprinkle remaining Chicken Seasoning evenly over surface of chicken.
  • Remove about 2 ounces of beer and poke 2 holes in top of can. Hold chicken upright (legs pointing down) and insert opened beer can into cavity. Stand chicken in upright position on unlit side of grill. Position legs to best support chicken (similar to a tripod). Close lid.
  • Grill chicken 1 1/2 hours or until cooked through (internal temperature reaches 165°F in the thigh). Remove chicken from can before serving.

Nutrition Facts : Calories 272 Calories

BEER CAN CHICKEN RECIPE | BOB BLUMER | FOOD NETWORK



Beer Can Chicken Recipe | Bob Blumer | Food Network image

Q) Why did the chicken cross the road? A) Because it couldn't remember where it left its beer

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     main-dish

Total Time 1 hours 35 minutes

Prep Time 10 minutes

Cook Time 1 hours 15 minutes

Yield 4 servings

Number Of Ingredients 6

1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer

Steps:

  • Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
  • Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
  • Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

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BEER CAN CHICKEN RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
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