Best Victoryreds Famous Beer Can Chicken Recipes

VICTORYRED'S FAMOUS BEER CAN CHICKEN

Steps:

• preheat oven or grill to 350 degrees if using grill prepare for indirect heat if using oven use a cookie sheet or shallow pan to place the bird on.
• melt 2 sticks of butter "1 cup" put in medium bowl add the garlic salt with parsely,paprika,pepper,celery salt,onion powder,sesame seed mix well.
• rinse and dry chicken very well
• open beer can and pour out about 1/2 of it pour in a little of the seasoned butter in beer can.
• place beer can in a beer can holder and put chicken on it if you have one or place chicken on beer can.
• with the other half of the beer you poured out inject the chicken in the legs,breast,theighs with the beer.
• baste the chicken with the rest of the seasoned butter very good making sure all of the chicken is covered very good
• if any of the seasoned butter is left pour down the neck of chicken.
• place chicken in grill or oven preheated at 350 for 1 hour then reduce heat to 325 and cook for 1 more hour enjoy.

BEER-CAN CHICKEN

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 degrees.
• 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 if you'd like, until the breast meat registers 165 degrees 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.

BEER CAN 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.

THE BEST BEER CAN CHICKEN EVER

Steps:

• Preheat grill for medium heat. If using charcoal, push coals to the side of the grilling area for indirect heat.
• Pour stout beer into an empty 12-ounce soda can and drop Thai chilies and garlic cloves into the can. Mix brown sugar, dry mustard, garam masala, kosher salt, black pepper, cayenne pepper, cumin, cinnamon, onion powder, garlic powder, and nutmeg in a bowl.
• Rinse the chicken and coat the skin with the entire batch of spice rub. Place soda can containing beer mixture onto the prepared grill and sit the chicken upright onto the can.
• Grill chicken over indirect heat until juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads at least 165 degrees F (75 degrees C), about 45 minutes. Let chicken rest 10 minutes before serving.

BEER CAN CHICKEN

Steps:

• Prepare the grill: If you are using charcoal, put the coals on one side of the grill, leaving another side free of coals. If you are using a gas grill, fire up only half of the burners.
• Season the chicken and rub it with oil: Remove neck and giblets from cavity of chicken, if the chicken came with them. Mix the salt, pepper, and thyme in a little bowl, and rub it all over the chicken. Rub the chicken all over with olive oil.
• Lower chicken onto half-filled beer can: Make sure the beer can is open, and only half-filled with beer (drink the other half!) If you want, you can put a sprig of thyme (or another herb like rosemary or sage) in the beer can. Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity.
• Carefully transfer the chicken to a tray or pan: I say "carefully" because the beer can, and the beer inside of it, is quite hot. One way to do this is to slide a metal spatula under the bottom of the beer can. Use tongs to hold the top of the chicken. Lift the chicken, beer can still inside, and move it to a tray. Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side, and pull out the can with tongs.

VICTORY'S TAKE ON WEBERS BBQ CHICKEN MARINADE

Steps:

• whisk all ingredients in medium bowl till well blended add chicken marinade 4-8 hours in fridge.