Best Chicken On A Bottle Recipes

BEER CAN CHICKEN

Steps:

• Preheat an outdoor grill for medium-high heat, about 375 degrees F (190 degrees C). Mix the brown sugar, chili powder, paprika, dry mustard, salt, and ground black pepper in a small bowl. Place the half-full can of beer in the center of a plate.
• Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the can of beer with the legs on the bottom; keep upright. Sprinkle 1 teaspoon of the seasoning mix into the top cavity of the chicken. The beer may foam up when the seasonings fall inside the can. Rub the remaining seasoning mix over the entire surface of the chicken.
• Place the chicken, standing on the can, directly on the preheated grill. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 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 grill 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.

CHICKEN ON A BOTTLE

Steps:

• Clean the chicken and leave it whole. (I prefer removing the skin, but you can leave it on if you like).
• Place the chicken in a large bowl. I skor the top of the chicken breasts to make sure the flavor gets all the way in the chicken. Add the lemon juice and all of the spices. Mix it all together, and let the chicken marinate, breast side down in the lemon juice and spices. After about ten minutes or so, flip the chicken over to let the other side marinate.
• In the baking pan with an edge to it, peel and cut the potatoes, carrots, and green peppers, and place in the bottom. Also place the corn of the cob on the bottom of the pan as well.
• If your glass bottle has paper or stickers on it, remove them. (I couldn't get the stickers off of my juice bottle so I just wrapped the bottle with aluminum foil, leaving the opening uncovered).
• Put 1 clove of garlic in the bottle, as well as a dash of lemon juice and a dash of salt. This will give the chicken extra flavor as it bakes.
• Place the glass bottle in the middle of the pan. Place the chicken on the bottle, legs down. If your chicken doesn't touch the bottom of the pan, its ok, but try to make it so the opening of the bottle is showing from the top of the chicken.
• Use only 1/4 of the juice and spices the chicken was marinating in, and add 3 cups of water to it, plus one tablespoon of olive oil. Pour this mixture over the vegetables in the bottom of the tray.
• Preheat the oven to 500 degrees, and put the chicken inches After 15 minutes, turn the oven down to 350, and let the chicken bake for another 45 minutes, or until the chicken is fully cooked.
• **I have an older gas stove, so the temperature is always higher. If your oven is known to be higher than it should be, start your chicken out at 450, and then turn it down to 300 degrees.
• I normally serve this chicken with pita bread and a side salad or some tabuleh. Enjoy :).

HEINZ 57 CHICKEN

Steps:

• Mix together the Heinz 57 and the honey.
• Grill the chicken over medium heat for 4-6 minutes.
• Brush both sides with sauce mixture, turn over and grill for an additional 4-6 minutes or until the chicken is no longer pink.
• Use any extra sauce for dipping.

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.

FALL-OFF-THE-BONE BEER CAN CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spoon garlic powder into beer in the can. Prop the chicken, butt-side down, onto the beer can so the can goes into the cavity. Place the chicken, with the can as a stand, into a large oven-proof skillet.
• Melt butter in a small saucepan over medium-high heat; add garlic and cook until butter starts bubbling, about 2 minutes. Remove garlic and discard.
• Inject chicken with the garlic-infused butter using a baster or injector until all areas are injected.
• Mix brown sugar, paprika, black pepper, and salt in a small bowl. Coat chicken with brown sugar mixture.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).