Best Grill Roasted Beer Can Chicken For A Gas Grill Recipes

PAT'S BEER CAN GRILLED CHICKEN

Pat's Beer Can Grilled Chicken image

Provided by Patrick and Gina Neely : Food Network

Time 1h50m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons smoked paprika
2 tablespoons salt
2 tablespoons onion powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons black pepper
2 teaspoons garlic powder
4 pounds chicken, washed and dried
Vegetable oil
Beer Can Chicken Rub
1 (12-ounce) can beer

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.

BEER CAN CHICKEN

Beer Can Chicken image

This is a deliciously moist chicken recipe. It's perfect for a BBQ on a hot summer day!

Provided by Hunter's Mom 2008

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 1h30m

Yield 4

Number Of Ingredients 8

Ingredients

⅓ cup brown sugar
2 tablespoons chili powder
2 tablespoons paprika
2 teaspoons dry mustard
½ teaspoon salt
¼ teaspoon ground black pepper
½ (12 fluid ounce) can beer
1 (3 pound) whole 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.

Nutrition Facts : Calories 546.2 calories, Carbohydrate 24 g, Cholesterol 145.4 mg, Fat 27.3 g, Fiber 2.7 g, Protein 47.5 g, SaturatedFat 7.3 g, Sodium 478.6 mg, Sugar 18.4 g

GRILLED ROAST CHICKEN

Grilled Roast Chicken image

Over the weekend my hubby and I purchased a new Weber 2 burner gas grill. Today, I decided it was time to roast a chicken which I'd thawed in the fridge for the past few days. The smell of the bird cooking has been permeating through the house for the past hour or so. I can't wait to taste it! I had some bbq. sauce I made so used it, but any will do. I cooked my bird in one of those large aluminum lasagne pans. I also used another same size lasagne pan to act as a cover when the bird was done and sitting on the counter to finish cooking. I have to say it was done perfectly. The meat was just falling off the bone and the meat was the perfect colour all the way though with no pink on the bones. It just makes good sense to cook this way in the summer, especially if you live in a hot climate like I do. Do give this a try, it is a simple and delicious way to enjoy chicken without heating up your kitchen.

Provided by Chef Joey Z.

Categories Chicken

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

5 lbs roasting chickens (roaster)
1 (18 ounce) bottle barbecue sauce (your choice)
1/4 cup olive oil
salt and pepper

Steps:

Prepare your grill by heating it for about 15 minutes on high.
In the mean time, wash and pat dry your bird. Make sure its totally thawed. It won't cook evenly if there are some frozen parts in it.
Coat the bird with the oil and season with salt and pepper.
Get yourself a large roasting pan that is bbq. safe and set a raised rack inside it. Put the chicken on this.
Put the pan with the bird in it on the grill and close the lid.
If you are doing the indirect heat method, turn off one burner and set the pan on the opposite side of the grill from the lit burner. That is what I read on the Internet as to how to do this.
However, being the adventuresome sort that I am, I decided to leave both the burners on but maintained a temperature of 350'F through out the whole cooking process.
I grill roasted my bird for about 1 1/2 hours. But of course this depends on your grill. This is what my instruction booklet said to do.
Use an oven thermometer to gauge the temperature. I stuck the pointy end of the gauge into the thickest part of the chicken thigh and when it registered just under 165'F that is when I added the bbq. sauce on top of the bird.
I used about 1/4-1/2 cup. I like lots. I closed the lid of the bbq. and let it roast for another 5-7 minutes.
Once it was 165'F I took the pan with the finished chicken in it and set in on my counter and put another pan on top of it to finish the cooking process. Leave for 15 minutes. You can use tin foil to cover it also.
This last step of letting the bird sit with a lid for 15 minutes will help redistribute the juices in the meat. Be patient, its worth it.
When the 15 minutes is up, dig in!
Bon Appetit.