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Beer Can Chicken | Grilled Chicken Recipe
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Aug 23, 2023
Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter: https://kentrollins.com/email-sign-up/ Used in this video: Hasty Bake Legacy 131: https://www.hastybake.com/?rfsn=5346419.73615f Use code: KENTROLLINS for 10% off Cowboy Apron: https://www.kentrollins.com/shop-1 Kent's Mesquite Seasoning: https://www.kentrollins.com/shop-1 Salt and pepper box: https://amzn.to/2KrCGuI Eucalyptus Fogo charcoal: https://amzn.to/3yahkac Motorcycle chicken holder: https://amzn.to/3DbdkZc Mesquite wood smoking chunks: https://www.kentrollins.com/shop-1 Rode wireless mic: https://amzn.to/2ShDyEq For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins ======================
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0:00
Hey, looking to spice up that chicken on the grill, I'm talking about beer can chicken that just sets up there just right
0:05
You might know it as drunken chicken, but we're bringing out the best flavors of ever
0:09
and we're using a plum chipotle glaze right there at the end that is so tender, so good
0:13
Hoo-wee, the chickens are loading up. They are. Come on, I'm going to the hen house
0:17
oh time's started
0:30
the cook's out there drinking he is again ain't gonna be worth
0:34
nothing that's what they used to say on them old wagons years ago cause the cook could get about a half
0:38
toasted sometime breakfast might start at one instead of when it's supposed to but no folks we don't be drinking what are we talking about
0:44
beer can chicken with a special plum chipotle glaze that goes on there
0:50
Oh, my gosh. You're going to run to the hen house or the neighbor's yard or something
0:54
and you're going to steal every chicken they got because this is going to bring you out the most flavor
0:59
And guess what? We are going to go with something you might not know about
1:03
We're going to use some fogo, as you know, but we're going to use some eucalyptus hardwood today
1:07
We're going to go ahead and get this beer can all ready. The chicken is over in the little hen house
1:16
Well, there you see it. The yard bird jumped over the fence, run right over here and said, pick me
1:24
I am a good 6.2 ounce pound of chicken wonderfulness. And folks, that's what I'm talking about
1:30
Make sure your chicken is thawed out well. Make sure that you have searched that body caddy in there to make sure that the gizzard
1:36
liver, neck, heart, any of them other things might not be in there. We need all of that out of there, out of the way we do
1:41
And while we're just letting them sit there so peaceful like Let's go ahead and mix up a rub that we're going to put on there
1:48
And we're starting with the mesquite seasoning Where can you get it? www.kentrollings.com
1:53
Yes, you can A little bit of ground mustard Uh-huh How much? The exact amount is in this jar
1:58
I can tell by as much as it weighs So we're going to dump it right on in there Because I know it was right
2:02
A little chili powder You didn't see that coming, did you? Mm-hmm
2:07
And there's a little breeze So we may not get it all in there today But we're going to get most of it
2:11
A little bit of garlic powder. Come on. Oh, and that's trying to blow away
2:19
It might have got on Sadie over there. I don't know for sure. A little coarse ground black pepper, which is about that much
2:26
Let's give it a mixing with our hands. And while that's just sitting there minding its own business, folks, I need you to make sure that you pat that chicken dry
2:36
What does that do? When you dry this off and you put olive oil on there, if it was wet, it would just beat up like water on a duck's back and roll off
2:43
So this is going to help the seasoning adhere to the poultry
2:47
We're going to grease it a little with some olive oil. Just pour you a little smidgen on there
2:54
I like to give it a little in here too. Make sure you get everybody greased up well
3:00
Go ahead and let's turn it over. Give it a little more greasing
3:06
Then I want you to just get that rub and just go to sprinkling it on there
3:13
We're going to give it a little pat and a little rubbing just to make sure it all stays where it's supposed to
3:21
Now they make a holder for this beer can chicken that you can get off Amazon
3:27
There'll be a little length there. I'm not going to use one, but I'm going to show it to you because a lot of times when you're putting a chicken on one of these and setting him somewhere
3:35
He be doing this because the chicken get drunk It just a little holder that holds a can but we gonna try our luck today without it I need you to play that song Johnny Bush and the Bandolero sang so many years ago What is it Shan
3:48
Pop-a-top again. I think I'll have another round. Set them up, my friend
3:55
Now, this needs to be warm. Just a warm, lukewarm beer, room temperature beer, and I need you to drain about half of it
4:02
Mage? No? So let me just pour it right over here in the sink
4:07
I guess it'd be a good place for it, Mage. Half of it. Now, when we was doing this as a prearranged cooking agreement, me and Shan
4:16
that means you practice ahead of time. I think that's what that means. I tried with a Miller Lite, Coors Lite, a Mountain Dew
4:24
I really couldn't taste the difference anywhere. So I'm really going to go back to the beer, the light beer
4:31
because time you mix the herb spices in there, I think it gives a little more to it because of the effervescent essential factors that it has in it
4:39
Yes, it has so let me see if I can get this magical tool to work If not, this is in the way I can already tell you
4:46
We'll do something else Whoa, I don't feel like that's working neither shen pause
4:55
You're gonna have to do it like chop style when you just took a knife I bet yeah, but I ain't got one out here
5:03
I am back
5:13
Remember on Chopped, they took the can openers away, Shan? Remember that so many years ago
5:18
And I reached over and got me a knife and just cut the top out of the can. And what did that chef say beside me
5:23
Ain't either one of us a barbarian like you. So he was the first one to go home
5:28
Yes, he was. So you might be thinking, you're going to get some metal shavings in there
5:33
We're not drinking the beer. It is a vessel. Now then. What do you got going on here
5:42
Oh, I see. I have half a beer. Gotcha. I'm going to pour one more little dab out. Now we're exactly a half
5:49
To that, and folks, if you've got the fresh herbs, I recommend them
5:53
I do. I don't have them with me. My little local store don't carry them
5:57
Some rosemary. Oh, you put it in the beer. Uh-huh. And then we're going to put some what
6:05
What is this you think? Some magical, oh no, it is some clove
6:11
About four of them little cloveys. Just drop them right down in there. And then, guess what
6:22
There is time in my backyard. So just drop him down in there
6:27
Make sure you get him going. and then I want you to take a honking big garlic clove like this one right here
6:33
You can chunk him in there whole, but I like to do him just like this. Give him a mashing
6:42
Rake him all in there. And before we is doing all this
6:47
I think y'all might have seen me mix up that marinade for that plum juice
6:51
which if you ain't be gotten them wild plums, I'm going to give you a little secret here
6:55
Go to the store. If they have plum jelly, you can use that. If they ain't got plum chili, get you some peach preserves
7:02
They work really well. I tried that the other day on it, and it is good too. Then some chipotle peppers and adobo sauce and some Worcestershire sauce and some what
7:09
Brown sugar. Blend it, blend it, blend it. I'm going to blend it
7:14
That's what you do to it when you're blending it. Give your beer a little shake. Take that chipotle stuff
7:19
Stick it in the icebox where it can be chilling about an hour ahead because letting them flavors be in You can do this one of two ways folks Now you can go ahead and turn this bird over and season him all over the front side of there and then just put him in the ice box Let him chill about an hour because I need some of
7:34
that seasoning to just get on there and love him. But when you be picking that chicken up guess what
7:39
some of that seasoning be staying on there. So I like to just go ahead and put him on the beer can
7:45
if you can find a level spot for him to set. His little legs is crooked
7:50
Ta-da! He's watching TV just as we go now. Now you got to be careful when you
7:56
transport these. I tell you that you hold them onto there and you make sure you
8:00
don't spill him and when you turn him around to where you can season him do it
8:04
slowly. So let's get the rest of this seasoning on him so we can hold up
8:08
chicken. He's already drunk and the breeze is blowing. So we're gonna give him a
8:14
little seasoning we are if he don't run off again. now folks if you come up a little short and you think you need some more in spots that might have
8:26
been hidden from when you didn't first see it hey sprinkle you something else on there i just want to make sure that everybody's got a protective coating of something to where we're
8:35
good to go so have a spot in your fridge big enough for it to go folks let it chill about an
8:40
hour and i need you to bring it out meet me back out here at the fire well no i'm not hot it is
8:46
Commenced to rain in it has and I'm covering the foul I am because he said in there and he's got an icebox
8:53
And oh she's so pretty she is now. I'm gonna leave that hat right there While I talk to y'all about this fire we got going over there on our good friends from the hasty bait grill
9:01
And yeah, if you look down there in the little link below You can click on that and get 10% off this here grill you can
9:07
Wee and they are a dandy rich and them do a great job They do but we be having us some fogo hardwood lump in there today
9:14
Eucalyptus yes, it is probably one of the oldest hardwoods down there in the Brazilian part of the world
9:20
It is and I mean them Brazilian steak houses been using it forever So I thought the other day I'm gonna throw it on and some chicken and see what happens and oh folks
9:28
I thought it was so good that we're gonna use it again today But to that we're gonna mix a little bit of mesquite and a little bit of apple after it gets to going because I want to give
9:36
This old chicken some good smoke bath. We got her crates all the way to the bottom
9:40
Indirect heat today so the cold are on one end bird goes on other you think she's gonna get wet shen go quick
9:49
So you can't go real quick when you're carrying a beer can chicken so lift her up gingerly
9:56
Bring her right on over here We're gonna place her on the
10:00
Indirect side of that grill member. I'd like to turn it around where her little legs is propped right there
10:05
And I want you to say night night because that's what's happening
10:09
we're going to shut that lid we're going to blend a little mesquite but also some apple
10:15
and you'd be wondering where did he get them fancy little chips of that mesquite wood well
10:21
leftover spatula wood it is and we sell them there on the website i'm going to get me a chunk or two
10:26
apple and put in there and folks we're going to go probably about total cook time is going to be
10:32
close to an hour and 50 minutes something like that we're going to reach an internal temperature
10:36
of about 160 and then we're gonna go to basting it. But for the first hour, we ain't gonna touch it
10:41
and then we're gonna come out here about every 15 or 20 minutes and baste it with some butter
10:45
And then at the end, we're gonna put that Chipotle plum glaze on there
10:49
and you're gonna think, whew, this is better than Kentucky fried chicken
11:02
Well we been on about one hour we have We still running about 345 to 350 if somebody didn come along there something in here and I just want to check and make sure
11:13
Yep, it is still there. Things is just like we left them, except they have progressed in one hour
11:18
They have. This is when I need you to start basting with butter about every 15 to 20 minutes until we get through
11:24
And I'll be using me some of that Kerrygold, so just start up here and just sort of let it just run everywhere
11:29
That's what we're after. Get some of that good basting action going. Make sure you get some everywhere. Get some down in the inside. Get them little wings
11:40
I can already tell you this is going to be some fine down in right here
12:01
Oh, it is a finished up, done deal
12:11
Hit under the aluminum foil tent, just like the circus. When you went in there, you're going to get a surprise
12:16
Would you like to see under here, Shin? I'm dying. You're dying, huh
12:20
Please don't. Oh, that's the back. Let's turn him around here to the front where he can greet everybody
12:26
That's what we call a chicken. Uh-huh. Now you can see all that plumbing that Chipotle has done, made a great color on here
12:37
And I'm just going to, that's still pretty warm. I'm going to see if that'll pull right off, pull right off
12:43
Oh my gosh, that's hot. Whew, that'll make it a dish and it ain't even got going yet. Mm-hmm
12:57
Praise the Lord. Thank you for the eucalyptus. And, oh, my God, that plum chipotle sauce is some of that good
13:03
Make you want to do what? The chicken squawking dance
13:13
Let me get the crew members a little bite of something because they've been helping some
13:18
Duke been asleep in the house the whole afternoon. So Duker, we're going to let you eat first. Maybe that'll wake you up. There's my sweet boy, the Beagle
13:25
Everybody's favorite little Major the Grumpster, Sade, is right here. So everybody got a bite, including me
13:33
Shannon and Em will finish it off here in a minute. As always, everything that we use will be listed down there in the little links below
13:39
And we hope you can find them because they're worth searching for. And guess what
13:44
As always, I tip my hat to all our servicemen and women and all the veterans who have kept that old flag flying over there
13:50
because we are so proud of it. We are, and we're proud of y'all. To the rest of you
13:54
we is so glad to have you gather around the table. And guess what
13:59
Make you this. Invite the neighbors over. Share the food because that's what it's about. And God bless you each and every one
14:04
And I'll see you down the spicy smoked plum chicken, chipotle glazed chicken
14:08
in a beer can. Trail. Trail. I need to touch the mage
14:12
before we start. Hey, Shan, Did you ever hear that story, why did a chicken cross the road
14:22
Yeah. Well, there was a sun that was shining really bright, and it was hitting and reflecting off an aluminum can
14:27
That was known as a beer can. And the chicken run across over there, got run over, and when he did, the beer can went in him
14:33
and, hey, that's where it happened, beer can chicken. That's what it was invented as many years ago
14:38
No? No. Oh, okay
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