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Beer and Soy Sauce Chicken

November 14, 2006
Beer and Soy Sauce Chicken image

In a large bowl, mix the soy sauce, beer, water, and garlic. Season with salt and pepper. Place chicken in the bowl. Cover, and marinate in the refrigerator 8 hours, or overnight. Turn chicken once while marinating.

Preheat an outdoor grill for high heat, and lightly oil grate.

Place chicken on the prepared grill, and cook 10 to 15 minutes per side, until no longer pink and juices run clear. Discard remaining marinade.

1 cup soy sauce
1 cup beer
1 cup water
1 clove garlic, peeled and minced
1/2 teaspoon salt and pepper to taste
4 skinless, boneless chicken breast halves

Recipe for Beer Can Chicken

November 14, 2006
Recipe for Beer Can Chicken image

Apply your favorite spice rub, if desired, under and on skin of one 3- to 4-pound whole chicken. Add salt and pepper to taste.

Stand the chicken onto an open beer can (filled halfway with beer or seasoned liquid from the article in the August issue) so that the can is inside the cavity. Stand upright on grill. Grill, covered, over indirect medium heat (see specifics below) until an instant-read thermometer inserted into the thickest part of the thigh reads 175F.

For charcoal grill: Rake hot coals to the sides and roast chicken over drip pan containing a half an inch of water for one hour. Add 12 more briquets; leave uncovered until smoking. Recover and continue cooking.

For gas grill: Leave one burner off and put chicken over unlit burner for cooking time.

3- to 4-pound whole chicken
12-ounce beer can

BBQ Chicken With a Beer Can

November 14, 2006
BBQ Chicken With a Beer Can image

To make the rub: In a small bowl combine the rub ingredients.

Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels.

Lightly spray or brush all over with the vegetable oil and season, inside and out, with the rub.

Open the beer can and pour off half of the beer. Set the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity. Transfer the bird to the grill, keeping the can upright. Carefully balance the bird on its two legs and the can. Grill over Indirect Medium heat until the juices run clear and the internal temperature reaches 170F in the breast and 180F in the thickest part of the thigh, 1-1/4 to 1-1/2 hours. Wearing barbecue mitts, carefully remove the chicken and the can from the grill, being careful not to spill the beer it will be hot. Let the chicken rest for about 10 minutes before lifting it from the can.

Discard the beer. Cut the chicken into serving pieces. Serve warm.

1/2 teaspoon granulated garlic
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 teaspoon dry mustard
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon kosher salt
1 whole chicken, 4 to 5 pounds
2 teaspoons vegetable oil
1 can (16 ounces) beer

Beer Can Chicken Recipe

November 14, 2006
Beer Can Chicken Recipe image

Remove any fat lumps in the cavity. Wash chicken well; blot dry. Combin the dry rub ingredients and season the bird inside and out.

If using Cajun Injector, load the syring and inject 1 T sauce into each breast, leg and thigh. Pop the tab off a beer can. Using a "church key" opening, make 6-7 holes in the top of the can.

Spoon any remaining dry rub through the holes. Stand the chicken upright and insert the beer can into the cavity.

Spread out the legs to form a sort of tripod with the beer can so the chicken stands upright. Place the chicken in a smoker or a grill set up as a smoker.

Smoke-cook the chicken for 2 1/2 to 3 hours or until fall-off-the-bone tender.

Serve the chicken upright o thee beer can on a platter.


Combine the ingredients with 1 cup of water in a heavy saucepan and bring to a boil. Reduce heat to a simmr and cook for 5 minutes.

1 Roasting chicken 4-5 lbs.
1 tablespoon Seasoning salt
1 tablespoon Garlic powder
Salt & pepper to taste
1 Jar of Cajun Injector or:

1 can Beer
1/2 cup Mesquite chips soaked in water
1 cup White vinegar
1 cup Apple juice
6 tablespoons Worcestershire sauce
1 tablespoon Lemon juice
1 tablespoon Dry rub

Beer Can Chicken

November 14, 2006
Beer Can Chicken picture

Wash and blot chicken dry. Combine the dry rub ingredients and season chicken inside and out.

Inject Crispy Critters Basting Sauce into breast, legs and thighs. Pop the top off the beer and punch 6 or 7 holes with a churchkey.

Spoon the remaining dry rub into the beer. Insert the beer can into the bottom cavity. Set the chicken upright on the beer can bottom.

Spread the legs of the chicken to form a tripod, so the bird stands upright. Smoke the bird for 3 hours or until well done and ready to fall from the bone.

1 Tb seasoning salt
1 Tb garlic powder
salt and pepper
Crispy critter's basting sauce
1 Cn beer