BBQ Beer Can Chicken
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Beer Can Chicken
No, BBQ Beer Can Chicken(BBC) is not a social drink. It's an upright chicken barbequed on the grill. The results are just amazing. If you want a succulent, juicy, and tender chicken. This is what you want. You can use different flavors of beers or other steaming liquids with a wide range of spices. Not only can you use chicken but a wide range of poultry, from quail to turkey. You use indirect heat or a smoker. The results are bronzed smoked skin with a wondrous flavor.
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How to make beer can chicken?
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Supplies For your Succulent chicken
Recipe For B.C.C.
From Better Homes and Garden
Ingredients
2 teaspoons packed brown sugar
2 teaspoons paprika
2 teaspoons salt
1 teaspoon dry mustard
1/2 teaspoon black pepper
1/2 teaspoon dried thyme, crushed
1/4 teaspoon garlic powder
1 12-ounce can beer
1 3 1/2- to 4-pound whole broiler-fryer chicken
2 tablespoons butter or margarine, softened
1 lemon wedge
Directions
1. For rub, in a small bowl combine brown sugar, paprika, salt, dry mustard, pepper, thyme, and garlic powder. Discard about half of the beer from the can. Add 1 teaspoon of the spice mixture to the half-empty can (beer will foam up).
2. Remove neck and giblets from chicken. Sprinkle 1 teaspoon of the rub inside the body cavity. Rub the outside of the chicken with butter and sprinkle with the remaining rub.
3. Hold the chicken upright with the opening of the body cavity at the bottom and lower it onto the beer can so the can fits into the cavity. Pull the chicken legs forward so the bird rests on its legs and the can. Twist wing tips behind back. Stuff the lemon quarter in the neck cavity to seal in steam.
4. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Stand chicken upright on grill rack over drip pan. Cover and grill for 1-1/4 to 1-3/4 hours or until chicken is no longer pink (180 degrees F in thigh muscle). If necessary, tent chicken with foil to prevent overbrowning. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. If necessary, remove upper grill racks so chicken will stand upright. Grill as above.) Remove chicken from grill, holding by the can. Cover with foil; let stand for 10 minutes. Use a hot pad to grasp can and heavy tongs to carefully remove the chicken.
Makes 4 to 6 servings.
Nutrition Facts:
Calories 635,
Total Fat (g) 45,
Saturated Fat (g) 15,
Cholesterol (mg) 217,
Sodium (mg) 1180,
Carbohydrate (g) 3,
Fiber (g) 0,
Protein (g) 51,
Vitamin C (DV%) 6,
Calcium (DV%) 4,
Iron (DV%) 14,
Medium-fat Meat (d.e.) 7,
Fat (d.e.) 2,
Percent Daily Values are based on a 2,000 calorie diet
2 teaspoons packed brown sugar
2 teaspoons paprika
2 teaspoons salt
1 teaspoon dry mustard
1/2 teaspoon black pepper
1/2 teaspoon dried thyme, crushed
1/4 teaspoon garlic powder
1 12-ounce can beer
1 3 1/2- to 4-pound whole broiler-fryer chicken
2 tablespoons butter or margarine, softened
1 lemon wedge
Directions
1. For rub, in a small bowl combine brown sugar, paprika, salt, dry mustard, pepper, thyme, and garlic powder. Discard about half of the beer from the can. Add 1 teaspoon of the spice mixture to the half-empty can (beer will foam up).
2. Remove neck and giblets from chicken. Sprinkle 1 teaspoon of the rub inside the body cavity. Rub the outside of the chicken with butter and sprinkle with the remaining rub.
3. Hold the chicken upright with the opening of the body cavity at the bottom and lower it onto the beer can so the can fits into the cavity. Pull the chicken legs forward so the bird rests on its legs and the can. Twist wing tips behind back. Stuff the lemon quarter in the neck cavity to seal in steam.
4. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Stand chicken upright on grill rack over drip pan. Cover and grill for 1-1/4 to 1-3/4 hours or until chicken is no longer pink (180 degrees F in thigh muscle). If necessary, tent chicken with foil to prevent overbrowning. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. If necessary, remove upper grill racks so chicken will stand upright. Grill as above.) Remove chicken from grill, holding by the can. Cover with foil; let stand for 10 minutes. Use a hot pad to grasp can and heavy tongs to carefully remove the chicken.
Makes 4 to 6 servings.
Nutrition Facts:
Calories 635,
Total Fat (g) 45,
Saturated Fat (g) 15,
Cholesterol (mg) 217,
Sodium (mg) 1180,
Carbohydrate (g) 3,
Fiber (g) 0,
Protein (g) 51,
Vitamin C (DV%) 6,
Calcium (DV%) 4,
Iron (DV%) 14,
Medium-fat Meat (d.e.) 7,
Fat (d.e.) 2,
Percent Daily Values are based on a 2,000 calorie diet
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Reader Feedback
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Dave L. Mignault
Jul 18, 2009 @ 1:14 pm | delete
- Have tried this a number of times with different rubs and different liquids.
I've been able to get different tastes with each variety....So great moist chicken.
Speaking of chicken I use Butter ball chickens and snip of the tail to cut down on back flashes. I've also BBQ as many as 6 birds at one time and they all took about 30 to 45 minutes. Great way to BBQ....
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by Pengwen
I love family. That is why I love food. It brings everyone to the table at once. Remember the last supper. Even Jesus Christ knew that bringing everyone... more »
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