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Preheat an outdoor grill for medium-high heat, about 375 degrees F (190 degrees C). Mix brown sugar, chili powder, paprika, dry mustard, salt, and black pepper in a small bowl. Place 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.
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The beer can serves an important purpose, letting you cook the chicken in an upright position so the skin gets crisp all over, similar to a rotisserie chicken — but it doesn't provide a ton of.
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Tilt the chicken a bit to the side and sprinkle all over with a bit more salt and black pepper. Cook the chicken on the grill. Turn off one grill burner and place the chicken over it for indirect cooking. Reduce heat to between 325° to 350° F. Shut the lid and walk away. Let your chicken cook for 1 hour and 15 minutes.
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Stand chicken upright on grill rack over drip pan. Cover and grill for 1 to 1 1/2 hours or until an instant read thermometer inserted into the thigh registers at least 170°F. If necessary to prevent overbrowning, cover chicken loosely with foil. (For a gas grill, preheat grill. Reduce heat to medium.
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Step 3: Add the Beer. Pick your favorite light-tasting beer and remove about one-third from the can. (You can also use soda, orange juice, cider or any other flavorful liquid.) Place the chicken on top of the beer can, sliding the can up and into the cavity of the bird. Set the bird upright and coat the chicken in olive oil.
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Place beer can on roasting pan: Open the can of beer and pour about 1/4 of it into the roasting pan and set the can of beer in the center of the roasting pan. Prepare spice rub: Mix all the rub ingredients together in a bowl. Season chicken: Drizzle the olive oil over the chicken and rub it in all over.
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Watch on. The reason being is that water boils at 212°F and beer at 170°. The cold cavity of the chicken sits on top of the beer can. Therefore, the beer won't ever get any hotter than the chicken, even if you overcook the chicken to 170-180°F. Therefore, the beer never evaporates to produce steam to help flavor the bird.
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Instructions. Preheat the grill to medium-high heat (350 degrees Fahrenheit). For the rub, combine the smoked paprika, salt, onion powder, cayenne pepper, ground cumin, thyme, oregano, pepper, and garlic powder. Rub the entire chicken, cavity included, with vegetable oil.
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Instructions. Wash and pat dry thighs. Place chicken in a large bowl. Season with salt and pepper. 8 bone-in, skin-on chicken thighs, sea salt and black pepper. Pierce chicken through with a skewer, pour beer, add garlic, thyme, stock powder and honey. Cover with foil and marinate for 4 hours in the refrigerator.
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Squeeze the lime juice and measure out 2 tbsp. Chop the green onions. Add the ingredients to a bowl (use a large one if marinating a whole chicken) and pour the beer last. Whisk to combine. Submerge the chicken, coat on all sides, cover with plastic wrap and let marinate.
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Preheat your oven to 350 degrees. Prepare chicken by removing any giblets, etc, and discard. Rinse the chicken and pat dry. Rub the chicken with your oil. Use salt, pepper and dry rub all over the inside and outside of the bird. Set aside. Pour 1/3 to 1/2 of your can of beer into the base of the roasting pan.
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Directions. 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.
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Instructions. Preheat grill to medium high heat (about 375 degrees F). In a small bowl combine the salt, brown sugar, paprika, garlic powder, onion powder, chili powder, and cayenne; set aside. Dry chicken very well using paper towels. Coat the chicken in olive oil.
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Preheat the oven to 425 degrees F. Place a baking dish, roasting pan or dutch oven on a baking sheet. Open the can of beer and take a few sips and/or pour about 1/4 of it into the dish or pan. Set the can in the center of the dish. Remove the giblets and any other parts of the chicken and discard or set aside for another use.
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Directions. Preheat an outdoor grill for low heat and lightly oil the grate. Melt 1/2 cup butter in a small skillet. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper. Discard 1/2 of the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, salt, and pepper to the beer can.
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Once melted, whisk in a tablespoon of flour. Next, use a baster to suck up all of the juices below the line of fat that will rise to the top. Whisk in the juices and bring to a simmer and let thicken. Season with salt and pepper to taste. If the gravy is too thick, thin it with a bit of chicken broth.
