Best Beer Chicken Recipes

BAKED BEER CAN CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the garlic powder, seasoned salt, onion powder, dried oregano, salt, and ground black pepper in a small bowl; set aside. Pour 1/3 of one can of beer into the bottom of a 9x13-inch baking dish. Place the open beer can in the center of the baking dish.
• Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the open beer can with the legs on the bottom. With the breast of the chicken facing you, use a paring knife to cut a small slit on each side and press the tip of each wing into the slit to encourage even cooking.
• Rub the prepared seasoning mixture to taste over the entire chicken. Pat the sliced green onions around the whole chicken evenly. Some will fall into the beer, that's fine. Press the halved green onions into the top cavity of the chicken. Open the remaining beer and pour 1/2 of it into the pan under then chicken. Reserve the remaining beer.
• Bake the chicken in the preheated oven. After 45 minutes, pour remaining beer into the pan under the chicken. Continue baking until no longer pink at the bone and the juices run clear, about 30 additional minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

PAT'S BEER CAN GRILLED CHICKEN

Steps:

• For the chicken rub: In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months.
• For the chicken: Preheat your grill to medium-high heat.
• Rub the chicken and its cavity down with the vegetable oil. Season the chicken with rub mixture, remembering to season the cavity. Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover. Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165 degrees F. Once cooked, cover loosely with foil and let rest for 10 minutes before carving.

HOW TO COOK AN OVEN-ROASTED BEER CAN CHICKEN

Steps:

• Wet Rub: Mix all together the olive oil, thyme, rosemary, sage, a bit of salt and pepper; and garlic. Rub all over the chicken.
• Dry Rub: Mix all together the paprika, kosher salt, pepper onion salt, pepper, white sugar and brown sugar. Rub the chicken with a bit of olive oil and then coat the chicken with the dry rub.
• Preheat your oven to 375 or 190.6°C You may have to remove the second rack in your oven and move the other rack lower, so that the chicken will fit in while standing upright.
• In a large bowl, apply your rub of choice all over the chicken. Rub under the wings, legs, and even inside of cavities. Leave the chicken in the bowl until you are ready to place it on your can.
• Place the can on a baking sheet or oven-safe griddle. Place the chicken over the can. Open the rear cavity of the chicken and carefully place it over the can, so only about an inch of the can is showing.
• Place the chicken in the oven and roast to an internal temperature of 165 or 73.9°C Depending on the size of your chicken, this can take about 75-90 minutes or so. Once the chicken has reached the appropriate internal temperature, let it rest for about 10-15 minutes before serving.

BEER CAN CHICKEN

Steps:

• Light a lidded barbecue. Let the flames die down and the coals turn ashen, then mound the coal up on one side. If using a small barbecue, you will have to remove the grills and place a sturdy roasting tin on the floor of the barbecue, next to the coals - this will give you space to close the lid once the chicken is in. If you have a large barbecue, the chicken can sit directly on the grills (or on a tray on the grills, so that it doesn't topple over.)
• To make the rub, mix all the ingredients together with a good grinding of black pepper. Drizzle the chicken with the oil, sprinkle over the rub and massage it into the skin, making sure you get into all the nooks and crannies, even inside the cavity.
• Use a can opener to take off the top of the can of beer. Pour out half the beer (tip into a glass to drink!) and leave the rest in the can, as it will keep the chicken moist while it cooks. Pop the chicken onto the can, legs down, so that it looks like it is sitting upright with the can in its cavity. Stand the chicken and can upright on the barbecue, either in the roasting tin or directly on the grill, on the side with no coals. Close the lid and cook for 1 hr 20 mins until the chicken is browned, the meat tender and the juices run clear. If the juices aren't clear, cook for a further 10 mins, then check again. (To cook in the oven, heat to 200C/180C fan/gas 6. Sit the chicken on a baking tray, place in the bottom of the oven, and follow the same cooking time.)
• Remove the chicken from the barbecue, cover lightly with foil and leave to rest for 20 mins before serving.

BEER BUTT CHICKEN

Steps:

• Preheat an outdoor grill for low heat.
• In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.
• Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.
• Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).

OVEN BEER CAN CHICKEN

Steps:

• Remove all but the bottom rack from the oven and preheat to 425 degrees F. Set a large ovenproof skillet on a baking pan.
• Mix the coriander, paprika, lemon zest, 1 teaspoon salt and a few grinds of pepper together in a small bowl. Pat the chicken dry and sprinkle the spice mixture all over the chicken and inside the cavity.
• Pour about 1/2 cup of the beer into the skillet, then insert the open can into the larger chicken cavity. Set the chicken upright on the can in the skillet. Add 1 cup of water to the beer in the skillet.
• Transfer the baking pan with the skillet to the oven and roast until the chicken is golden brown all over and an instant-read thermometer inserted into the center of the breast registers 160 degrees F, 1 hour to 1 hour and 10 minutes. Carefully transfer the chicken with the beer can to a cutting board and let stand 10 minutes.
• Meanwhile, pour the contents of the skillet out into a fat-separating measuring cup (be very careful, the skillet's handle will be hot). Spoon 1 tablespoon of the fat that has risen to the top onto the skillet. Set the skillet over medium heat and add the shallot. Cook, stirring occasionally, until softened, about 3 minutes. Add the flour and cook, stirring, 30 seconds. Pour the juices from the measuring cup into the skillet, leaving the remaining fat behind (if you don't have a fat-separator, pour the juices into a bowl and remove as much of the fat as possible with a small ladle). Bring the juices to a simmer in the skillet, about 1 minute, then add the cream and bring back to a simmer, about 1 minute. If the sauce seems too concentrated, dilute with a little water. If it seems too thin, simmer until reduced to a nice coating consistency. Stir in the parsley.
• Remove the can by placing tongs around the edge of the neck cavity and tipping the chicken back just slightly. Carefully twist and remove the can while holding the chicken back with the tongs. Return the chicken to the middle of the cutting board and carve into pieces. Serve the chicken with the sauce.

BEER-BATTERED CRISPY FRIED CHICKEN STRIPS RECIPE BY TASTY

Steps:

• Pour the crisps into a ziplock bag and smash into pieces using a rolling pin.
• Pour into a bowl and set aside.
• Preheat a pot of oil to 350˚F (180˚C)
• Mix all the beer batter ingredients in a bowl until combined, careful not to overmix.
• Cut the chicken into strips and coat well in the batter, then the crisp coating.
• Fry for about 2-3 minutes on each side, or until chicken is golden brown and cooked through.
• Transfer to some paper towel to soak up some of the excess oil.
• Serve with chips, your favourite sauces and leftover beer.
• Enjoy!

BBQ BEER CAN CHICKEN

Steps:

• Soak wood chips in water for at least 1 hour.
• Preheat an outdoor grill for indirect medium heat, about 350 degrees F (175 degrees C).
• Mix together dark brown sugar, kosher salt, paprika, ground black pepper, and cayenne pepper in a small bowl. Place two half full cans of beer on a baking sheet. Spoon 1 teaspoon seasoning mix into each can. Be careful, this will make the beer foam up and out of the can.
• Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Rub each chicken with 2 tablespoons vegetable oil. Rub the remaining seasoning mix over the entire chicken, inside and out. Fit each chicken over a can of beer with the legs on the bottom; keep upright.
• Drain the wood chips and place them with the coals or in an aluminum pan on or under the grill grate as directed by the grill's manual. Place the two chickens, standing on their cans directly on the grill. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chickens from the grill and discard the beer cans. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

BEER CAN CHICKEN

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.

ED'S FAVORITE BEER CAN CHICKEN RUB

Steps:

• Stir brown sugar, dry mustard, granulated onion, paprika, kosher salt, garlic powder, coriander, cumin, black pepper, and cayenne pepper together in a bowl.

BARBECUE BEER CAN CHICKEN RECIPE BY TASTY

Steps:

• In a medium bowl, add the brown sugar, onion powder, garlic powder, mustard powder, smoked paprika, pepper, tarragon, and salt and stir to combine. Use half of the spice rub to season the entire chicken. Cover with plastic wrap and refrigerate for at least 2 hours or up to overnight.
• Preheat the grill to 350°F (190°C).
• Remove the chicken from the fridge and season with the remaining spice rub. our out half the can of beer. Place the half-filled can in the chicken cavity and stand it upright.
• Grill the chicken over indirect heat for 30-40 minutes. Baste the chicken with barbecue sauce and cook for another 10-15 minutes, until the internal temperature reaches 165°F (75°C).
• Remove chicken from the grill and let rest for 15 minutes before carving.
• Enjoy!

BEER CAN CHICKEN

Steps:

• If making the rub:
• Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat or light for up to six months. Makes about 1/2 cup. Enough for 4 to 6 racks of ribs.
• Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets, and set aside for another use. Rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Sprinkle 1 tablespoon of the rub inside the body and neck cavities, the rub another 1 tablespoon all over the skin of the bird. If you wish, rub another 1/2 tablespoon of the mixture between the flesh and the skin. Cover and refrigerate the chicken while you preheat the grill.
• Set up the grill for indirect grilling (see below) placing a drip pan in the center. If using a charcoal grill, preheat it to medium.
• If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium.
• Pop the tab on the beer can. Using a "church key" style can opener, make 6 or 7 holes in the top of the can. Pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity.
• When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird.
• Cover the grill and cook the chicken until fall-off-the-bone tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour.
• Using tongs, lift the bird to a cutting board or platter, holding the metal spatula underneath the beer can for support. (Have the board or platter right next to the bird to make the move shorter. Be careful not to spill hot beer on yourself.) Let stand for 5 minutes before carving the meat off the upright carcass. (Toss the beer can out along with the carcass.)

ULTIMATE BEER BUTT CHICKEN BEER CAN

Steps:

• Rinse chicken well inside an out.
• Pat bird completely dry with paper towels.
• To make the rub: mix 4 tbsp paprika, 2 tsp salt, 2 tbsp black pepper, 2 tsp cayenne pepper, and 1/4 cup brown sugar in a small bowl and set it aside.
• To make glaze: mix together 1/4 cup brown sugar, 4 tbsp ketchup, 3 tsp frank's red hot sauce, 4 tbsp white vinegar, 4 tbsp beer (save remainder in can and set it aside), and 2 tbsp of the spice rub you just made in a separate bowl; set aside.
• Pour beer can out (or drink it down) until it is just a bit over half way full and then add crushed bay leaves and 1 tsp of rub to the half full can.
• Loosen the skin on the breasts, legs and thighs of your chicken.
• Massage the rub into the meat under the skin and then all over the outside of the bird's skin as well as inside the cavity.
• Place beer can in the "butt" of the bird making the bird stand upright.
• Preheat grill with all burners on high until grill is heated and ready to cook.
• You must cook indirectly; so if you have 2 burners on your grill, turn one off (for 3 burners turn 1 off, for 4 burners turn 2 off, etc.).
• Place the standing bird on the cooler or "off" burner side of the grill with the breasts facing the hot or "on side of it (you grill should remain at about 375 degrees during the entire cooking process).
• Close lid and cook for 30 minutes, then rotate bird so that the opposite side (the back) is not facing the heated side of the grill and then continue cooking with the lid closed for 30 more minutes.
• Rotate bird back to original position with breasts facing the heat and glaze the entire bird thoroughly with the pre-made glaze; continue cooking 30 more minutes until cooked, brown and slightly crisped.
• Transfer chicken carefully off of beer can and onto cutting board.
• Let rest 5-10 minutes and then carve and enjoy!

BEER CAN CHICKEN

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.

BEER CAN CHICKEN

Steps:

• Prepare a kettle grill with charcoal off to one side for indirect grilling and add the soaked apple wood or mesquite wood chips over the coals. Remove the neck and giblets and pat the chicken dry with paper towels. Brush chicken all over with oil and sprinkle with salt and pepper and 3 tablespoons dry rub. Set aside.
• Open the beer can, pour out about 1/2 cup of the beer into a cup and drink it (or pour it over the wood chips). Make an extra hole in the top of the can with a church-key can opener. Add the remaining 1 tablespoon dry rub to the beer can (it might fizz up a little bit at the top, but don't worry, that is normal), the garlic and rosemary.
• Hold the chicken above the can of beer and slide the chicken over the can. Fold the wings back behind the chicken. Make sure the legs are in front of the can, supporting the chicken. Place the chicken inside a disposable pan.
• Place the pan on the grates of the grill on the opposite side of the charcoals, put lid on and cook the chicken until golden brown and the internal temperature registers 160 degrees F in the breast area and 175 degrees F in the thigh area on an instant-read thermometer, 1 to 1 1/2 hours. Remove from the grill (be careful not to spill the contents of the beer can as it will be very hot) and let rest for 10 minutes before carving.
• Use a pair of locking tongs and grab the bottom of the beer can to remove from the chicken cavity. Place on a platter or cutting board to rest and cool. Carve and serve.

BEER CAN CHICKEN WITH COLA BARBECUE SAUCE

Steps:

• Pop the tab off the beer can. Using a church key style can opener, make a few more holes in the top of the can. Pour out half the beer into the soaking water of the wood chips. Set the can of beer aside.
• Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat the grill to high until you see smoke, then reduce the heat to medium.
• Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water, drain, and blot dry inside and out with paper towels. Sprinkle 2 teaspoons of the rub inside the body and neck cavities of the chicken. Rub the bird all over on the outside with 2 teaspoons of the rub. If you have the patience, you can put some of the rub under the skin being careful not to tear it.
• Spoon the remaining 2 teaspoons of rub through the holes into the beer in the can. Don't worry if it foams up, this is normal. Insert the beer can into the body cavity of the chicken and spread out the legs to form a sort of tripod. Tuck the wing tips behind the chicken's back.
• When ready to cook, if using a charcoal grill, toss all the wood chips on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked to an internal temperature of 180 degrees, about 1 1/4 to 1 1/2 hours. If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour.
• Using tongs, carefully transfer the chicken in its upright position on the beer can to a platter and present it to your guests. Let rest 5 minutes, and then carefully remove the chicken from the beer can. Take care not to spill the hot beer or otherwise burn yourself. Quarter or carve the chicken and serve with the Cola Barbecue Sauce.
• Combine all the ingredients in a mixing bowl and stir to blend together. Store the rub in an airtight jar away from heat or light. It will keep for at least 6 months.
• Combine all the ingredients in a heavy non-reactive saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by 1/4, about 6 to 8 minutes. Use right away or transfer to a large jar, cool to room temperature, cover, and refrigerate. The sauce will keep for several months.

BEER-BRAISED CHICKEN

Steps:

• Heat a large pot over medium-high heat. Add the bacon and cook until browned, about 5 minutes. Remove with a slotted spoon and transfer to a paper-towel-lined plate. Season the chicken with salt and pepper and dredge in flour, shaking off the excess. Add the olive oil to the drippings in the pot. Add the chicken in batches and cook over medium-high heat until golden on the bottom, 6 to 7 minutes, then flip and sear the other side, about 1 minute.
• Add the beer, onions, potatoes, mustard, sugar, thyme and 1 cup water to the pot and stir, making sure the chicken is fully submerged. Simmer until the chicken is cooked through, about 15 minutes. Discard the thyme and stir in the bacon and parsley.

BEER-BRAISED RABBIT (OR CHICKEN) FOR THE CROCK POT

Steps:

• In a crock-pot, place potatoes, carrots and onion.
• Season meat with salt and pepper; brown in oil on all sides and place in crock pot on top of vegetables.
• Combine beer, chili sauce,, brown sugar, and garlic; pour over meat.
• Cover and cook on high heat setting for 3 1/2- 4 hours.
• Remove meat and drain vegetables.
• Measure cooking liquid and add beer, water, or broth to make 1 1/2 cups.
• Put reserved cooking liquid in a saucepan, and return meat and vegetables to the crock pot.
• Mix 1/3 cup water with 3 tbs flour in a gravy shaker or jar and shake until smooth.
• Stir into reserved liquid; cook, stirring constantly until thickened.
• Serve sauce over meat and vegetables, sprinkle with paprika and garnish with parsley if desired.
• Note: This can be baked in an oven-proof casserole rather than a crock-pot.
• Bake at 350°F for approx 1 1/2 hours, or until meat and vegetables are tender.

GRILLED BEER-BRINED CHICKEN

Steps:

• In 6- to 8-quart noncorrosive (stainless steel, enamel-coated or plastic) container or stockpot, mix water, kosher salt and brown sugar, stirring until salt and sugar are dissolved. Stir in beer. Add chicken. Cover; refrigerate at least 8 hours but no longer than 24 hours.
• Line 15x10-inch pan with sides with foil. Remove chicken from brine; rinse thoroughly under cool running water and pat dry with paper towels. Discard brine. Place chicken in pan. Refrigerate uncovered 1 hour to dry chicken skin. Meanwhile, in small bowl, mix all rub ingredients except oil; set aside.
• Heat gas or charcoal grill for indirect cooking. Brush oil over chicken; sprinkle rub mixture over chicken. For two-burner gas grill, heat one burner to medium; place chicken on unheated side. For one-burner gas grill, place chicken on grill over low heat. For charcoal grill, move medium coals to edge of firebox; place chicken over drip pan. Cover grill; cook 15 minutes.
• Turn chicken over; cover grill and cook 20 to 30 minutes longer, turning occasionally, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).

BEER-BRINED CHICKEN

Steps:

• Line 2-quart bowl or saucepan with 2-gallon resealable food-storage plastic bag. Add water, kosher salt and brown sugar; stir until salt and sugar are dissolved. Stir in beer. Add chicken. Tightly seal bag; refrigerate at least 8 hours but no longer than 24 hours.
• Line 13x9-inch pan with foil. Remove chicken from brine; rinse thoroughly under cool running water and pat dry with paper towels. Discard brine. Place chicken, breast side up, in pan. Refrigerate uncovered 1 hour to dry chicken skin. Meanwhile, in small bowl, mix all rub ingredients except oil; set aside.
• Heat oven to 375°F Brush oil over chicken. Sprinkle with seasoning mixture; rub into chicken skin. Bake 1 hour 15 minutes to 1 hour 30 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Let stand 15 minutes for easiest carving.
• Time-Saver Tip:
• You can skip the step of refrigerating the brined chicken 1 hour to dry the skin. This step results in a crispier skin, a technique used in Chinese cooking.