Best Flynns Garlic Beer Can Chicken Recipes

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).

GARLIC RANCH BEER-CAN CHICKEN

Steps:

• Heat gas or charcoal grill for indirect cooking. Remove and discard neck and giblets from chicken cavity. Pat chicken dry with paper towels. Carefully loosen skin at top of breast. Place butter and garlic evenly under skin of breast, without removing skin.
• In small bowl, mix vegetable oil and ranch dressing mix. Rub all over outside of chicken. Open beer can; with can opener, make several other openings in top. Measure out 2/3 cup beer; discard or reserve for another use. Place half-full can of beer in ungreased shallow 8x8- or 13x9-inch aluminum grill pan. Carefully place chicken cavity over can, pushing until chicken balances in pan.
• Place on grill over medium heat, making sure chicken is balanced. Cover grill; cook 1 hour to 1 hour 15 minutes or until legs move easily when twisted or lifted and thermometer inserted in thickest part of thigh reads at least 165°F.
• With tongs and flat metal spatula, carefully remove chicken and can from pan on grill; place on clean cutting board or serving platter. Carefully remove pan and drippings; let cool, then discard. Let chicken stand 5 to 10 minutes. Twist can to remove from chicken; discard can. Serve carved chicken with remaining ingredients.
• To bake chicken, place oven rack in lowest position and heat oven to 375°F. Place prepared chicken on can in lightly sprayed 8-inch square (2-quart) baking dish. Bake 1 hour to 1 hour 15 minutes or until legs move easily when twisted or lifted and thermometer inserted in thickest part of thigh reads at least 165°F. Let chicken stand 5 to 10 minutes. Twist can to remove from chicken; discard can. Serve carved chicken with remaining ingredients.

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.

BEER CAN CHICKEN WITH GARLIC

Steps:

• Mix all the spices together.
• Rub against chicken.
• Unwrap one of the head of garlic and slice.
• Toss inside of chicken.
• Refridgerate Chicken overnight.
• 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.
• Drink or pour out the top inch of beer,
• then spoon the remaining dry rub through the holes into the beer.
• Holding the chicken upright, push the chicken down onto the beer can so that the can goes into the cavity.
• Stand the "stuffed" chicken on a roasting pan.
• The bottom of the beer can and the two legs form a triangular support. If the chicken is too big and the beer can unstable, buttress the legs with skewers.
• Preheat the oven to 350 degrees.
• Roast about 1 or 2 hours until the skin is crisp and the juices run clear when the bird is poked with the tip of a knife.
• Allow the finished bird to rest before carving.
• Brush with honey.
• Serve.

FLYNN'S GARLIC BEER-CAN CHICKEN

Steps:

• Marinade the chicken in the garlic sauce for two or three hours.
• place a 1/2 aluminum can of beer on a baking tray.
• cover the beer can with the chicken.
• bake in a 350 degree oven for 1 to 2 hours depending on weight.