BEER CAN GRILLED CHICKENThe following is a excellent recipe for beer can grilled chicken. The chicken is seasoned perfectly and turns out exceptionally tender and juicy, even the breast meat. I offer the best Rotisserie Chicken Recipe below.
BEER CAN GRILLED CHICKEN RECIPE 3-1/2 to 4 pound whole chicken, cleaned and patted dry olive oil, to rub outside of chicken 1 tsp vinegar, mixed with the above olive oil to rub chicken 1 can of beer (12oz) Basic Grilling Rub: 1/4 cup homemade brown sugar 3 TBS freshly ground black pepper 3 TBS kosher or ground sea salt 2 TBS paprika 2 tsp homemade garlic powder 2 tsp homemade onion powder 1 tsp homemade cayenne pepper Mix the above ingredients together thoroughly, or you can shake them together in a resealable bag. Set aside. Barbecue Sauce: 1 cup Coca-Cola 1 cup homemade ketchup 1/3 cup homemade worcestershire sauce 3 TBS steak sauce 2 TBS homemade brown sugar 1 tsp liquid smoke 1 tsp homemade garlic powder 1 tsp homemade onion powder Place all of the ingredients into a medium saucepan and bring to a boil over medium high heat. Reduce heat and simmer sauce for approximately 8-10 minutes. Set aside. Time to light the grill. Set up the gas grill for indirect grilling, and heat to medium. (If you are using a charcoal grill, put a drip pan in the center and place coals around it.) Measure 2 tsp of the basic grilling rub and sprinkle inside of the bird cavity. Cut tiny slits in the chicken skin and rub with olive oil and vinegar. Sprinkle the outside of the bird with another 2 tsp of the rub. Pull the tab off the beer can and poke a few holes in the top of the can. Pour out 1/2 of the beer (or drink it), and if there is any rub left - pour that into the remaining half can of beer. It may foam but that is normal. Place the chicken over the beer can and in the hot grill, stand the bird directly over the drip pan - spreading the legs of the bird to form a tripod. Cover the grill and cook the chicken until the skin is a dark crispy golden brown; and the meat is 175 degrees - which is approximately 1 to 1-1/2 hours. If you are using charcoal, you will need to add 12 fresh coals per side after one hour. Just before the grilled chicken is done, brush with the barbecue sauce and cover the grill for 3 minutes or until the sauce is hot. Take the chicken off the grill (BE CAREFUL - BEER IN CAN IS HOT) and let it rest 10 minutes. Remove the can and carve the chicken. Use the additional bbq sauce when serving. I think this is an awesome beer can grilled chicken recipe.
This is a dry rub and the chickens need to chill in the refrigerator for at least 24 hours before roasting. BEST ROTISSERIE CHICKEN RECIPE 2 whole chickens RUB: 2 tsp kosher salt 2 tsp seasoned salt 1 tsp paprika 1 tsp thyme 1/2 tsp homemade garlic powder 1/2 tsp homemade onion powder 1/2 tsp freshly ground black pepper 1/4 tsp cayenne pepper (or to taste) 1/2 tsp rosemary 1/2 tsp thyme 4 TBS garlic, minced Mix all of the rub ingredients together in a small bowl. Remove the giblets and discard. Wash the chickens thoroughly and pat dry with paper towels. Rub each chicken inside and out and place in a resealable bag; wrapping again in foil. Chill in the refrigerate to marinate for at least 24 hours. DO NOT skip this step. Prepare the rotisserie and place the chickens on it. Roast until done and ENJOY. You may also slowly roast the chickens in the oven. Preheat to 250 degrees and place the chickens in a roasting pan and cook uncovered for 5 hours, or until a meat thermometer reads 170 degrees in the thickest part of the chicken. Drizzle the chickens with the pan drippings and wrap in foil. Let sit for at least 10 minutes before carving. To make chicken gravy, add a can of chicken broth mixed with 1 tablespoon cornstarch to the pan juices, and let boil till thicken. In a hurry? Use 5 or 6 chicken breasts or thighs with bone. Skip the onion and marinating. Instead, toss seasonings & chicken in a large oven roasting bag, shake till chicken are all evenly coated. Bake in 350 degree oven for 1-1/2 hours. I have more than just beer can grilled chicken recipes, click on the link below for more succulent chicken recipes. |
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FEATURED RECIPE:
HOMEMADE STRAWBERRY MUFFIN RECIPE
2 cups flour
1 cup white sugar
1 TBS baking powder
1/2 tsp salt
2 eggs, slightly beaten
1 cup milk or half-and-half
1/2 cup vegetable oil
1/2 tsp strawberry extract (optional)
1-1/2 cups fresh strawberries, quartered
Top the muffins with my Old-Fashioned Cream Cheese Frosting
(only make half of the recipe)
whole strawberries, halved (garnish)
powdered sugar (garnish)
PREHEAT oven to 400 degrees. Grease or use paper lined muffin tin; set aside.
In a large bowl, combine the flour, sugar, baking powder and salt. Combine eggs, milk, oil and strawberry extract. Stir into the dry ingredients and mix JUST until incorporated (there will be lumps). Fold in quartered strawberries.
Spoon into greased muffin tins and sprinkle tops lightly with white sugar. Bake for 18 to 20 minutes or until golden brown.
Sprinkle lightly with powdered sugar and top with a dollop of cream cheese frosting. Nestle a halved strawberry on top and smile. You just created a "good thing."
Strawberry Banana Muffins
add 3/4 cups strawberries and
3/4 cup chopped banana
Strawberry Rhubarb Muffins
add 1 cup strawberries and
1/2 cup chopped rhubarb
photo courtesy of *christine** at flickr.com