RECIPE FOR BEER CAN CHICKEN RECIPES

Name: Sweet & spicy beer can chicken
Total time: 1 h 35 min
Yield: 6
Cuisine: https://schema.org/GlutenFreeDiet
Ingredients: 1 x 1.8 kg whole free-range chicken; olive oil; 1 x 300 ml can of beer; 2 tablespoons barbecue sauce; 1 fresh red chilli deseeded; 1 bunch of spring onions trimmed; ½ a bunch of fresh coriander; 1 heaped tablespoon smoked paprika; 1 heaped teaspoon cayenne pepper; 1 heaped tablespoon fennel seeds; 1 heaped tablespoon coriander seeds; 1 teaspoon cumin seeds; 1-2 dried red chillies; 1 heaped teaspoon sea salt; 1 heaped tablespoon freshly ground black pepper; 1 heaped tablespoon soft dark brown sugar

BEER CAN CHICKEN RECIPE | JAMIE OLIVER RECIPES

Beer can chicken recipe | Jamie Oliver recipes image

I first roasted chicken like this when I visited the US – the steam from the beer creates the most amazingly juicy results.

Total Time 1 hours 35 minutes

Yield 6

Number Of Ingredients 16

Ingredients

1 x 1.8 kg whole free-range chicken
olive oil
1 x 300 ml can of beer
2 tablespoons barbecue sauce
1 fresh red chilli deseeded
1 bunch of spring onions trimmed
½ a bunch of fresh coriander
1 heaped tablespoon smoked paprika
1 heaped teaspoon cayenne pepper
1 heaped tablespoon fennel seeds
1 heaped tablespoon coriander seeds
1 teaspoon cumin seeds
1-2 dried red chillies
1 heaped teaspoon sea salt
1 heaped tablespoon freshly ground black pepper
1 heaped tablespoon soft dark brown sugar

Steps:

1. I first roasted chicken like this when I visited the US – the steam from the beer creates the most amazingly juicy results.
2. Preheat the oven to 200ºC/400ºF/gas 6. Remove the chicken from the fridge and leave aside to come up to room temperature. Bash the rub ingredients to a fine powder in a large pestle and mortar, then drizzle the chicken with olive oil. Sprinkle over the rub and use your hands to massage all those lovely flavours into all the nooks and crannies.
3. Crack open the beer and pour out around two-thirds of it (or drink it!), then carefully lower the chicken cavity onto the can so it looks like it’s sitting up. Position the chicken so it’s upright on a roasting tray, then place in the oven and cook for around 1 hour 10 minutes, or until golden and cooked through. To check it’s done, insert a knife into the thickest part of the thigh – the juices should run clear.
4. Brush the chicken all over with the barbecue sauce, then return to the oven for a further 10 minutes, or until dark and sticky. Meanwhile, finely slice the chilli and spring onions and pick the coriander leaves. Once ready, carefully remove and discard the can, then carve up the bird, scatter over the chilli, spring onions and coriander leaves, then serve.

Nutrition Facts : Calories 261 calories, FatContent 11.2 g fat, SaturatedFatContent 2.8 g saturated fat, ProteinContent 34.2 g protein, CarbohydrateContent 7.3 g carbohydrate, SugarContent 5.7 g sugar, SodiumContent 0.1 g salt, FiberContent 0.3 g fibre

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

Beer Can Chicken Recipe: How to Make It - Taste of Home 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

Total Time 01 hours 35 minutes

Prep Time 20 minutes

Cook Time 01 hours 15 minutes

Yield 4 servings.

Number Of Ingredients 10

Ingredients

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, FatContent 25g fat (6g saturated fat), CholesterolContent 131mg cholesterol, SodiumContent 366mg sodium, CarbohydrateContent 3g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 42g protein.

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I first roasted chicken like this when I visited the US – the steam from the beer creates the most amazingly juicy results.
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Total Time 1 hours 35 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 261 calories per serving

1. I first roasted chicken like this when I visited the US – the steam from the beer creates the most amazingly juicy results.
2. Preheat the oven to 200ºC/400ºF/gas 6. Remove the chicken from the fridge and leave aside to come up to room temperature. Bash the rub ingredients to a fine powder in a large pestle and mortar, then drizzle the chicken with olive oil. Sprinkle over the rub and use your hands to massage all those lovely flavours into all the nooks and crannies.
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