Best Beer Barbecued Chicken Recipes

BARBECUED BEER CAN CHICKEN

Steps:

• Turn all grill burners to high and close lid to preheat.
• For the spice rub: Mix 2 T. brown sugar, paprika, salt, black pepper and cayenne in a small bowl and set aside.
• For the glaze: Stir 2 T. brown sugar, ketchup, vinegar, beer (take from your beer cans) and hot sauce in a bowl; add 1 T. spice rub; set aside.
• Pour out about 1/2 cup or so from each can of beer. Using a church key can opener, punch holes in the top of the can to completely "open" the top; this will allow maximum steam to escape. Add 2 crumbled bay leaves to each can.
• Loosen the skin on the chicken breasts and thighs of the chicken by sliding your fingers between the skin and the meat. Massage the spice mixture on the skin, under the skin, and inside the cavity. Using a skewer, poke the skin all over to render as much fat as possible while cooking.
• Turn off all but primary grill burners, leaving main burner(s) on high (for my grill, I leave two burners on, but this will depend on how many burners your grill has -- mine has three. The temperature inside your grill should stay around 375). Place chickens on cans; place on cool part of grill, using drumsticks to stabilize them. Cover and grill until skin is very well browned and very crisp, 40 to 60 minutes. Brush with ketchup glaze and grill, covered, until thigh meat registers 170 degrees on instant-read thermometer, about 20 minutes longer.
• Transfer chickens to cutting board and let rest for 10 minutes.

BARBECUED BEER CAN CHICKEN (COOK'S COUNTRY)

Steps:

• Soak wood chips in water while prepping grill and chicken.
• RUB: Mix all ingredients in a small bowl and set aside.
• GLAZE: Mix all glaze ingredients (reserve the empty beer cans, do not rinse) and just 1 tablespoons of the spice rub; set aside.
• FOR THE REST: Pour out about 1/2 cup or so from each can of beer. Using a church key can opener, punch holes in the top of the can to completely "open" the top; this will allow maximum steam to escape. Add 2 crumbled bay leaves to each can.
• Loosen the skin on the chicken breasts and thighs of the chicken by sliding your fingers between the skin and the meat. Massage the spice mixture on the skin, under the skin, and inside the cavity.
• Using a skewer, poke the skin all over to render as much fat as possible while cooking.
• Place chickens on cans; place on cool part of grill, using drumsticks to stabilize them. Cover and grill until skin is very well browned and very crisp, 40 to 60 minutes.
• Brush with ketchup glaze and grill, covered, until thigh meat registers 170 degrees on instant-read thermometer, about 20 minutes longer.
• Transfer chickens to cutting board and let rest for 10 minutes.

BEER BARBECUED CHICKEN

Steps:

• Preheat oven to 350°F.
• Melt 1 stick butter or margarine in baking pan (9x13-inches).
• Add chicken to pan, turning to coat.
• Bake 30 minutes.
• While chicken is cooking, melt remaining butter with barbecue sauce and beer in saucepan over med-high heat.
• Bring sauce to a boil, stirring constantly.
• Remove from heat.
• Preheat broiler or prepare barbecue.
• Coat chicken with sauce.
• Arrange chicken skin-side down on broiler pan rack or on grill.
• Cook, turning and basting frequently until chicken is cooked (about 20 minutes in broiler and 30 minutes on grill).
• Dip chicken in sauce again and place on serving plate.
• Serve chicken with remaining sauce.

BEER-BRAISED BARBECUED CHICKEN

Steps:

• Season the chicken with salt and pepper. In a Dutch oven over medium-high heat, warm 3 Tbs. of the oil until almost smoking. Working in batches, brown the chicken on all sides, about 3 minutes per side. Transfer to a platter. Add the remaining 1 Tbs. oil to the pan along with the onions. Cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the beer and barbecue sauce and bring to a boil. Add the chicken, reduce the heat to low, cover and cook until tender, about 1 hour. Using tongs, transfer the chicken to a baking sheet and let cool to room temperature. Meanwhile, bring the sauce to a simmer over medium-high heat and simmer until thickened, about 30 minutes. Pour the sauce into a shallow bowl and let cool to lukewarm, about 30 minutes. Preheat an indoor electric grill on medium-high heat. Brush the chicken on both sides with some of the sauce. Grill the chicken, turning once and brushing occasionally with more sauce, until nicely grill-marked, about 3 minutes per side. Transfer the chicken to a platter and brush with more sauce.

BEER MARINATED BARBECUED CHICKEN

Steps:

• Marinate chicken in beer, chilli and plum sauces, pepper, salt, spring onion, garlic and corriander for at least 30 min.
• (Not more than 4 hours or else it will turn sour) Remove chicken from marinade and barbecue over a hot grill, basting with remaining marinade once in a while.
• Remove and set aside when chicken is cooked.
• Season potato and spinach with salt and pepper to taste and set aside.
• In a heated saucepan, reduce the remaining marinade until desired sauce consistency.
• To serve, top spinach with chicken and potatoes on the side and drizzle the sauce around and over.