Easy Beer Can Chicken Recipes - Best Beer Can Chicken Recipes

Question: What is the best beer can chicken recipe?

(Posted by: chadaddy13 on 2009-08-16 12:11:44)

Posted by: Miami Lilly on 2009-08-16, 12:42:35

Beer can chicken is the only way I roast a whole chicken. The meat gets so tender, it falls off the bone. I don't like cooking it on my gas grill though, so this is the best recipe out there for me...who likes to cook it in the oven. ***Oven Beer Can Chicken*** Beer Can Chicken Rub (1/ 4 Cup of Rub) 2 TBSP. Paprika 1 ½ tsp. Dark Brown Sugar 1 ½ tsp. Sugar 1 tsp. Salt 1 tsp. Cayenne Pepper ½ tsp. Celery Salt ½ tsp Ground Pepper ½ tsp Garlic Powder ½ tsp Onion Powder ½ tsp Dry Mustard Combine all ingredients in a jar. You may store the rub in an airtight container for up to six months. Make sure to shake the rub thoroughly before using. To make your Oven Beer Can Chicken you will need a 4 to 5 pound chicken and about 6 Tablespoons of your Chicken Rub, you can use more or less depending on your personal taste preferences. First, you will need to wash the chicken thoroughly, and remove all innards. Be sure to pat the chicken dry. Next you will use the rub on both the inside and outside of the bird (about 6 TBSPS of the rub). You will need 1 can of beer that has been set at room temperature. Using a bottle opener, punch several holes in the top of the can. This will help the beer escape while it cooks. You will need to empty out some of the beer. Make sure that half of the beer is left in the can. You can add some (roughly 2-3 TBSPS) of the Oven Beer Can Chicken Rub through the holes to flavor the beer. The next step is to place the chicken over the beer can. Holding the chicken upright, place the chicken over the beer can until the can is snugly fit inside the chicken. The chicken is then placed into a roasting pan to prevent any drippings from falling into the oven. You can also use the drippings to create your gravy. If your chicken is unstable, you can use skewers to help it stand. Roast in the oven at 350 degrees for 2 hours, or until the skin is crisp, the chicken meat is done, and the juice runs clear. You don’t need to baste the chicken; the beer will ensure that the chicken remains moist. Remove the chicken from the oven and separate the chicken from the beer can. Let stand ten minutes before carving.

Posted by: Jen Luvs the Gunt!!!!! on 2009-08-16, 20:27:04

BEER CAN CHICKEN 1 6 lb roasting chicken 1 can of beer 1 clove garlic, minced pinch of thyme or herbs of your choice garlic and onion powder, for sprinkling salt pepper butter Remove grilling surface and place a drip pan in the center of the barbecue. Add water or beer to the pan and replace the grates. Make sure the pan never runs out of cooking liquid during the cooking process. Pre-heat barbecue on high for 15 minutes, then reduce heat to medium. Remove any excess fat from the bottom of the chicken. Rub chicken with butter, salt and pepper. Sprinkle with garlic powder and onion powder, if desired. Open can of beer and pour about an inch out of the can. Punch four extra holes in the top of the can for ventilation. Put the garlic and herbs into the can (do this over the sink since the beer will foam up). Slip the chicken onto the can, keeping the chicken standing upright. Place foil on the tips of the chicken legs and place standing on the grill - the legs will act as a tripod. Bake for approximately 2 hours or 18 minutes per pound OR BEER CAN LEMON CHICKEN 1 whole chicken fryer 2 tablespoon lemon pepper 1 12 oz can of favorite beer Soak the chicken in salted water for 1 hour. This will help draw any blood out. Pour 1/ 2 the can of beer out and place 1 tablespoon of the lemon pepper into the can, then insert the can into the largest cavity of the chicken, making sure that the can opening is facing upright. Place chicken with can still standing upright into a roasting pan and sprinkle chicken with the remaining lemon pepper. Wrap with aluminum foil and bake for approximately 20 minutes per pound plus and additional 20 minutes at 375°F. Remove the foil covering during the last 30 minutes to allow chicken to brown. This may be cooked on a grill or in the oven. Use any type of seasoning desired. This is a versatile recipe and the chicken always turns out juicy and tender JM