Beer Can Chicken

Beer Butt Chicken

 

Chili powder and cayenne pepper add zip this easy barbeque recipe.

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Photo by: LaurenB248

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Ingredients

• 2 whole chickens, about 3 lbs each
• 1 tbsp paprika
• 2 tsp chili powder
• 1 tsp oregano
• 1 tsp salt
• 1 tsp black pepper
• 1/4 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1 tbsp packed brown sugar
• 2 12 oz cans beer
• 1 small onion, diced
• 2 cloves garlic diced

 

Method Trim chickens of any excess fat. Rinse inside and out and pat dry. In a small bowl, combine paprika, chili powder, oregano, salt, black and cayenne peppers, garlic powder, and brown sugar; mix well. Run about a teaspoon of the mixture on the inside of each chicken. Rub the remaining mixture over the surface of the chickens. Open beers and pour off about half of the beer; Stuff the onion and garlic into the cans. Ease the chickens over the beer cans, feet down, until chickens are resting on the cans and their legs. The beer cans must remain upright at all times. Scatter a handful of soaked hickory chips over hot charcoal that has ashed over. Place chickens and their beer cans on the grill over the fire. Close lid, leaving vents open. Grill for about 2 hours, or until legs and wings wiggle easily, adding six to eight briquettes to fire every 30 min.

 

Notes: A super recipe!

 

Number of Servings: 8

Rustic Chicken and Bacon

This recipe serves a big crowd, but is easily divided (with it's few ingredients) to serve 4-6 (with 1 - 4lb. chicken) as well. Try this for your next dinner gathering. I promise you won't be disappointed.


3 roaster chickens (3-4lbs each)
16oz. black label grade sliced bacon
3 Tbsp unsalted butter, softened
1 tsp herbs de Provence
1/2 tsp garlic salt
salt and pepper to taste

Directions:
-Preheat oven to 475 degrees.
-Rinse chickens, pat dry, and lift skin off of breast and legs to form a pocket under skin.
-Salt and pepper liberally and place breast side up into large roasting pan with roaster rack.
-In small bowl, combine butter, herbs de Provence, garlic salt, and pepper to liking.
-Take 1/3 of butter mixer and spread evenly underneath skin of one chicken.
-Repeat with remaining chickens.
-Lightly salt and pepper tops of chicken breast and place 2 slices of bacon, in 'X' pattern across the top of each.
-Spiral remaining slices of bacon and place alongside of chicken on roasting rack.
-Insert thermometer into thickest part of the thickest chicken breast without touching the bone, and place into oven to cook.
-Cook until internal temperature of breast reached 170 degrees, about 1 1/4 - 1 1/2 hours. (if the bacon starts browning too quickly, cover with foil)
-Remove from oven and let rest for 5-10 minutes, covered.
-Line serving dish with spiraled bacon slices (to be served alongside chicken pieces on individual plates).
-Remove chickens from roasting pan and quarter (cutting down alongside backbones and then separating the breast and the leg).
-Place chicken quarters onto large serving platter and top with bacon 'X's, serving immediately.

Serves 12 to 16.

Roasted Chicken with Lemon & Thyme

Use the left-over lemon rinds and a handful of herbs to stuff your
chicken. The meat will capture the aroma of fresh herbs without all the
extra work of chopping herbs for basting.
Serves 3-4
Ingredients
2 trans-fat free, margarine
3 Lemons, juiced, rinds reserved for stuffing
2 teaspoons sea salt, plus 1 tablespoon
1 teaspoon freshly ground pepper
4 cloves of garlic, smashed with palm of your hand
small handful of thyme
1 roasting chicken, about 3 1/2 pound, rinsed and patted dry

Preheat oven to 450º F.

In a small saucepan on low heat, melt the margarine, with lemon juice and one sprig of thyme.

Sprinkle 1 tablespoon of salt inside chicken then stuff with lemon rinds,
garlic, and a handful of fresh thyme. Tie the chicken legs shut with
kitchen string.

Place the chicken on a rack in a large roasting pan, breast side up. Baste
with margarine mixture then sprinkle generously with salt. Continue to
baste throughout cooking.

After 40 minutes, turn chicken over and cook an additional 30 minutes. For the last 10 minutes of cooking, turn over to crisp the breast skin, total cooking time about 1 1/4 hours - 170° F on a thermometer.

Transfer the chicken to a cutting board, cover loosely with aluminum foil
and let rest for 10 minutes before carving so that the juices can
redistribute.