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PBR Can Chicken

with Citrus Beer Sauce

Cook Time 90 Minutes

Serving 6 to 8 servings

Pat the chickens dry inside and out with paper towels and season well with the Lemon Thyme Brine or just straight up kosher salt.

 

Heat a gas or charcoal grill for medium high, indirect heat. At the grill, crack open two of the beers and slowly lower a chicken onto each. Don’t stress if some of the beer spills out in the process. You could also grab yourself a set of these chicken and beer holders for even easier grilling. Set the chickens on the grill over indirect heat and cook for 60 to 75 minutes or until the chicken reaches 165 in the thickest part of the thigh. During the last 5 minutes of grilling, grill the citrus halves over direct heat until charred. Remove the chicken from the grill and rest for at least 15 minutes.

 

Meanwhile, heat a skillet over medium high heat. Add a teaspoon of oil and the minced shallot and cook until the shallot is tender. Add about 1/3 cup beer to the skillet followed by the juice of the charred citrus. Cook until reduced by half. Remove the pan from the heat and swirl in the butter until the sauce thickens.

 

Remove the chickens from the cans and carve. Serve the chickens with the citrus beer sauce.
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PBR Can Chicken with Citrus Beer Sauce

Author Mark & Fey
Print Pin
Course Dinner, Lunch
Keyword beer can chicken, Cooking with beer, PBR, Poultry, Whole Chicken
Cook Time 1 hour 30 minutes
Servings 1

Ingredients

  • 2 4 to 5 lb roasting chickens
  • Lemon Thyme Juicy Bird Brine or your favorite seasoned salt
  • 3 12 ounce cans Pabst Blue Ribbon beers
  • 1 large lemon halved
  • 1 blood orange halved
  • 1 shallot minced
  • 2 tablespoons salted butter

Instructions

  • Pat the chickens dry inside and out with paper towels and season well with the Lemon Thyme Brine or just straight up kosher salt.
  • Heat a gas or charcoal grill for medium high, indirect heat. At the grill, crack open two of the beers and slowly lower a chicken onto each. Don’t stress if some of the beer spills out in the process. You could also grab yourself a set of these chicken and beer holders for even easier grilling. Set the chickens on the grill over indirect heat and cook for 60 to 75 minutes or until the chicken reaches 165 in the thickest part of the thigh. During the last 5 minutes of grilling, grill the citrus halves over direct heat until charred. Remove the chicken from the grill and rest for at least 15 minutes.
  • Meanwhile, heat a skillet over medium high heat. Add a teaspoon of oil and the minced shallot and cook until the shallot is tender. Add about 1/3 cup beer to the skillet followed by the juice of the charred citrus. Cook until reduced by half. Remove the pan from the heat and swirl in the butter until the sauce thickens.
  • Remove the chickens from the cans and carve. Serve the chickens with the citrus beer sauce.
play video

Spatchcock Korean BBQ Chicken

with Citrus Beer Sauce

Cook Time 90 Minutes

Serving 6 to 8 servings

Pat the chickens dry inside and out with paper towels and season well with the Lemon Thyme Brine or just straight up kosher salt.

 

Heat a gas or charcoal grill for medium high, indirect heat. At the grill, crack open two of the beers and slowly lower a chicken onto each. Don’t stress if some of the beer spills out in the process. You could also grab yourself a set of these chicken and beer holders for even easier grilling. Set the chickens on the grill over indirect heat and cook for 60 to 75 minutes or until the chicken reaches 165 in the thickest part of the thigh. During the last 5 minutes of grilling, grill the citrus halves over direct heat until charred. Remove the chicken from the grill and rest for at least 15 minutes.

 

Meanwhile, heat a skillet over medium high heat. Add a teaspoon of oil and the minced shallot and cook until the shallot is tender. Add about 1/3 cup beer to the skillet followed by the juice of the charred citrus. Cook until reduced by half. Remove the pan from the heat and swirl in the butter until the sauce thickens.

 

Remove the chickens from the cans and carve. Serve the chickens with the citrus beer sauce.
Print Recipe Back To Recipes Save To Pinterest

Comments:

Be The First To Comment:

Your email address will not be published. Required fields are marked *


Spatchcock Korean BBQ Chicken

Author Mark & Fey
Print Pin
Course Dinner
Keyword Chicken, Poultry, Whole Chicken
Cook Time 45 minutes
Servings 4

Ingredients

  • 1 3 to 4 pound whole frying chicken
  • Kosher salt for seasoning
  • Cooked rice optional for serving
  • Toasted sesame seeds for garnishing
  • 2 green onions white and light green parts, finely chopped

For the Korean BBQ Sauce

  • 1/2 cup soy sauce
  • 1/4 cup Gochujang paste
  • 3 tablespoons honey
  • 2 teaspoon sesame oil
  • 1 tablespoon grated fresh ginger
  • 6 cloves garlic minced
  • 6 green onions white and light green parts finely chopped

Instructions

  • Pat dry the chicken dry with paper towels to make it easier to move and spatchcock. Flip the chicken over so it is breast-side down. Use kitchen shears to cut out the back bone: Starting from the tail-end of the chicken, cut along one side of the back bone, then repeat on the other side to remove the backbone. Keep the cuts as close to the spine as possible — this may require a little more pressure above the thigh bone. Flip the chicken so it is now breast-side up. Use the heel of your hands to press down on the breast bone to flatten the chicken. You may hear a crack as you press. Season the chicken inside and out with kosher salt.
  • Heat a gas or charcoal for two-zone cooking. For a gas grill this may look like turning one or two burners to high and the others to medium low. For a charcoal grill, light the coals in a chimney starter and pour the hot coals into one side of the grill.
  • Make the Korean BBQ sauce by whisking together the soy sauce, gochujang, honey, sesame oil, ginger, garlic, and green onion in a small bowl.
  • Grill the chicken breast side down over high heat for 10 minutes, keeping an eye out for flare ups. The skin should get crispy and browned in some areas.
  • Use two sets of tongs to flip the chicken over onto the cooler area of the grill and adjust the heat to maintain a lower temperature (roughly 350 degrees F). Cook for 25 minutes. When the chicken is golden brown and about 140 degrees in the thickest part of the breast. Begin basting with the sauce every 5 minutes. The sauce should thicken and create a glaze on the chicken’s skin. Cook for 10 to 15 additional minutes until the chicken reaches 165 degrees F.
  • Rest the chicken for 10 minutes. Serve over rice with sesame seeds and green onions, if desired.

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