Best Bbq Beer Chicken Recipes

BBQ BEER CAN CHICKEN

Steps:

• Soak wood chips in water for at least 1 hour.
• Preheat an outdoor grill for indirect medium heat, about 350 degrees F (175 degrees C).
• Mix together dark brown sugar, kosher salt, paprika, ground black pepper, and cayenne pepper in a small bowl. Place two half full cans of beer on a baking sheet. Spoon 1 teaspoon seasoning mix into each can. Be careful, this will make the beer foam up and out of the can.
• Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Rub each chicken with 2 tablespoons vegetable oil. Rub the remaining seasoning mix over the entire chicken, inside and out. Fit each chicken over a can of beer with the legs on the bottom; keep upright.
• Drain the wood chips and place them with the coals or in an aluminum pan on or under the grill grate as directed by the grill's manual. Place the two chickens, standing on their cans directly on the grill. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 30 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 chickens from the grill and discard the beer cans. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

BEER CAN CHICKEN WITH BEER AND MOLASSES BBQ SAUCE

Steps:

• Rinse chicken thoroughly. Season inside and outside with salt, pepper, and garlic. Using can opener, open beer can. Place chicken upright on can, so can is inside chicken cavity. Place on a roasting pan and roast in a preheated 350 oven for 50 to 60 minutes or internal temperature of 150 degrees F. Glaze with BBQ sauce and finish cooking on grill.
• Combine all ingredients in sauce pot and simmer until reduced by 1/3 of the original volume. Cool completely and pack for transport.

WHISKEY AND BEER BBQ CHICKEN SLIDERS

Steps:

• In 2-quart saucepan, heat sauce ingredients to boiling over medium heat, stirring frequently. Reduce heat to medium-low and simmer 20 minutes, stirring occasionally to prevent scorching.
• In medium microwavable bowl, place chicken; cover. Microwave on High 4 to 5 minutes or until hot. Add shredded chicken to sauce in saucepan, stir to coat.
• Place about 1/3 cup chicken mixture on bottom of each slider bun; top with bun top. Garnish each sandwich with green olive.

BBQ BEER CHICKEN

Steps:

• Mix the seasonings together in a small bowl and sprinkle onto the chicken halves. Let the seasoned chicken sit, covered, in the refrigerator at least 1 hour and a half before grilling.
• Preheat the grill. Place the chicken, bone side down, onto the grill and leave for at least 15 minutes to make sure the seasoning sticks. Gently turn the chicken over and continue to let it cook for another 15 minutes.
• Pop the seal of the beer can just enough to spray a fine mist over the chicken without disrupting or extinguishing your flame. If you are using a bottle of beer, use your thumb to control the amount of liquid coming out of the bottle.
• Turn the chicken often, using the beer to keep it moist, and making sure not to tear the skin.
• Grill until the chicken reaches an internal temperature of 165 degrees F, or its juices run clear, about 1 hour 50 minutes. Remove from the grill and let the chicken rest about 5 minutes before serving.

ZESTY GINGER BEER BBQ PULLED CHICKEN SANDWICH

Steps:

• For the chicken:
• In a medium saucepan place the ginger beer, Worcestershire sauce, ketchup, apple cider vinegar, hoisin sauce, spice powder, orange juice, garlic, lime juice, onion powder, brown sugar, salt, honey, and pepper. Bring to a simmer on low heat for 15 minutes or until thickened. Add chicken and keep warm.
• For sweet potato bacon biscuits:
• Preheat oven to 425 degrees F.
• In a small skillet, caramelize onion with olive oil and sugar. In the bowl of a food processor combine flour, brown sugar, baking powder, baking soda and salt and pulse to combine. Add butter and pulse until it resembles coarse crumbs. Remove contents of food processor to a medium bowl. Fold in bacon and onion. Combine sweet potato puree and buttermilk. Pour into dry ingredients to form a soft dough. Place dough on a floured surface and pat into 1-inch thickness. Cut out biscuits with a 2-inch cutter and arrange in a buttered skillet and place into the preheated oven for 25 minutes or until golden brown. Allow biscuits to cool slightly before making sandwich.
• To assemble:
• Split biscuit in half. Place a generous 1/2 cup of barbeque chicken on the bottom half of the biscuit and top with other biscuit half.

BEER & BBQ-MARINATED GRILLED CHICKEN WINGS

Steps:

• Mix 1 cup barbecue sauce with next 5 ingredients until blended; pour over chicken in large bowl; toss to evenly coat chicken. Refrigerate 30 min. to marinate.
• Heat grill to medium-high heat. Remove chicken from marinade; discard marinade.
• Grill chicken 20 min. or until done, turning occasionally and brushing with remaining barbecue sauce for the last 10 min.

BEER-CAN CHICKEN WITH WHITE BBQ SAUCE RECIPE - (4.6/5)

Steps:

• Build a fire in your grill, leaving approximately half the grilling area free of coals. If using a gas grill, turn burners to high and then, when ready to cook, turn off the burner on the side where you will place the chicken. If using an oven, heat to 425°F. Remove neck and giblets from chicken. Rinse the chicken in cold water. Pat dry. Combine all the spices in a large bowl, then apply the dry rub to the chicken, inside and out. Put the beer can on a solid surface. Pick up the chicken and, taking a leg in each hand, put the cavity over the can and slide the bird down onto it. Carefully transfer the bird and the can to the cool side of your grill, its back to the fire, balancing the chicken upright and using the legs to support it in this position. If using an oven, place the chicken upright in a roasting pan using the same method and place carefully into the heat. Cover the grill and cook for approximately 1-1/4 hours, basting with barbecue sauce twice during the final half-hour, until the breast meat registers 165°F on an instant-read thermometer or until the legs are loose in their sockets. (If you're using an oven, you can tent the bird with foil after 45 minutes to keep the skin from getting too dark.) De-can and carve. Serve with white barbecue sauce and corn bread. White BBQ sauce: Combine the mayonnaise, vinegar, lemon juice, horseradish and mustard powder in a medium nonreactive bowl, and whisk until smooth. Add salt, pepper and cayenne to taste. Brush on grilled or roasted chicken during the end of the cooking process, and pass remaining sauce at the table.

DARK BEER-MARINATED BBQ CHICKEN (BIERMARINIERTEN HUHN)

Steps:

• Whisk together peanut oil and mustard in a large mixing bowl or Ziploc bag. Add beer and lemon juice and whisk until smooth. Stir in garlic, salt, pepper, basil and thyme. Add chicken and turn to coat well. Cover and refrigerate 2 to 12 hours.
• Heat about 5 dozen charcoal briquettes until covered with white ash or preheat gas grill. Spray grill grate with non-stick spray.
• Drain chicken and discard marinade.
• If using a charcoal grill, push hot briquettes to one side of the grill and place chicken on grill rack, on the coals side.
• Cook uncovered until skin is crisp, about 10 minutes, moving and turning as needed with clean tongs to prevent charring.
• Move chicken parts to the cool side of the grill and cover. Cook until meat is opaque throughout and juices run clear, about 10 to 15 minutes more.

CHICKEN MARYLAND ROASTED IN A BBQ BEER SAUCE

Steps:

• For the rub mix the plain flour, smoked paprika, freshly ground pepper and salt all together in a bowl.
• Coat the chicken Maryland pieces on both sides with the rub and shake off the excess flour.
• In a thick bottom pan, add some olive oil and brown each side of the chicken.
• Transfer the chicken portions into a grill pan.
• While the pan is still on the heat, add a little beer to scrape off the browned bits of chicken skin, rub & fatty juices.
• Add the rest of the rub to the pan, and slowly stir in the beer.
• Allow the sauce to thicken and add some BBQ sauce too, to sweeten the flavour a tad.
• Take the sauce off the heat and pour over the chicken in the grill pan.
• Break some fresh asparagus sticks in halves and arrange them around the chicken.
• Pre-heat the oven to 180 deg C and place the grill tray on the middle shelf.
• Allow to bake for 25 minutes and grill for a few minutes to brown off the chicken, and release the fats from the skin. This adds a lot of flavour to the asparagus and makes them heavenly!!

BEER BBQ CHICKEN - SANDRA LEE

Steps:

• In a large skillet, heat: oil over medium-high heat.
• Season chicken with salt and pepper.
• Working in batches, brown chicken on both sides.
• Place browned chicken in a 4- to 5-quart slow cooker.
• Add onions to slow cooker.
• In a bowl, combine dark beer and barbecue sauce. Pour mixture over chicken and onions in slow cooker.
• Cover and cook on high-heat setting for 3 to 4 hours or low-heat setting for 7 to 8 hours.

BBQ'D BEER CAN CHICKEN ON A WET PLANK (CEDAR, MAPLE, ALDER) WHA

Steps:

• Preheat barbecue to 350°F.
• Mix all dry ingredients
• Rub outside and inside of chicken. Any leftover spice can be added to the beer in the can.
• Insert the can of beer into the chicken cavity from the bottom opening of the chicken. For additional flavor, rub plank with clove of garlic. Using the legs,of the chicken, balance chicken on prepared plank.
• Grill or bake for 1 1/4 hours, or until internal temperature is 180°F.

WHISKEY AND BEER BBQ CHICKEN SLIDERS

Steps:

• In 2-quart saucepan, heat sauce ingredients to boiling over medium heat, stirring frequently. Reduce heat to medium-low and simmer 20 minutes, stirring occasionally to prevent scorching.
• In medium microwavable bowl, place chicken; cover. Microwave on High 4 to 5 minutes or until hot. Add shredded chicken to sauce in saucepan, stir to coat.
• Place about 1/3 cup chicken mixture on bottom of each slider bun; top with bun top. Garnish each sandwich with green olive.

BBQ BEER CAN CHICKEN RECIPE - (4.6/5)

Steps:

• To make the rub, combine: 1/4 cup brown sugar 1/4 cup sweet paprika 1 Tbsp. smoked paprika 2 Tbsp. black pepper 4 Tbsp. course salt 2 tsp. garlic powder 2 tsp. onion powder 2 tsp. celery seeds 2 tsp. dry mustard 1 tsp. cayenne pepper Place the above ingredients into an airtight container; it will keep for 6 months. For the chicken: Pour about 1/2 of the beer out into a glass. Put the can with the remaining beer into a roasting stand or onto a pie plate. Wash, dry and then rub the chicken with a little olive oil. Holding the chicken over the sink, generously spoon some dry rub onto the bird and rub it in a bit. Spoon some into the cavity as well. (I put a little of the rub into my beer can too). Set the bird over the beer can and tuck the legs into the drip tray or, if you are using a pie plate, place the legs straight down (so they act like 2 legs of a tripod to support the bird). Tuck the wing tips behind the chicken's back. Cook over indirect heat (if your grill has 2 burners, preheat one side only to about medium heat (350 degrees or thereabouts) and place the chicken on the unlit side. If your grill has 3 or 4 burners, preheat the left and right burners and cook the chicken in the center, over the unlit burner(s)). Cover the grill and cook the chicken until it is dark brown and crispy on the outside, and the internal temperature of the thigh reads about 180 degrees. This will take about 1 1/2 hours or so, depending on the size of your bird, but start checking for doneness after about 1 1/4 hours. When the chicken is done, use a set of tongs to transfer it (can and all) upright to a platter and let it sit for about 10 minutes to let things settle. Carefully remove the chicken from the can by using your tongs and lifting it straight up off the can. You can now lie the chicken down and carve it up any way you like...enjoy! For detailed instructions and photos, visit my blog at www.foodandfact.com

QUICK BBQ-BEER CAN CHICKEN

Steps:

• Pour beer over chicken in shallow dish; turn to evenly coat both sides of each piece. Refrigerate 1 hour to marinate.
• Heat grill to medium heat. Remove chicken from marinade; discard marinade.
• Grill chicken 25 min. or until done (165ºF), turning after 15 min. and brushing with barbecue sauce for the last 10 min.

BEER BASTED BBQ CHICKEN

Steps:

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