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Sam Can Chicken Recipe

Sam Can Chicken Recipe

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  • 1 whole fryer chicken (approximately 3 to 5 pounds) with giblets removed
  • One 12-ounce can of Samuel Adams Boston Lager
  • 1 Cup soy sauce
  • 1 Tablespoon chopped garlic
  • 1 Tablespoon ketchup
  • 1 Tablespoon mustard
  • 2 Tablespoons honey
  • 1 Pinch of red pepper flakes
  • 1 lemon for fresh-squeezed lemon juice


Create the chicken marinade by mixing all the ingredients, except for the chicken, in a mixing bowl. Next, add the chicken to marinade and marinate for 2 hours.

Heat the grill (on high, or until coals are ready for cooking). Open the can of Sam Adams Boston Lager. Remove 1 tablespoon of beer from the can. Using a grill fork or knife, punch a few holes in the top of the can. Place your chicken right side up on the can. It should sit up straight. (TIP: Be sure to place the beer can as far into the chicken as you can, as if you were balancing the chicken on the can.) Cut a small hole at the top of the chicken to allow steam to go in and out. Then, place a stainless steel funnel over the top of the chicken and cover the funnel hole with foil (this will allow steam to circulate and keep the chicken moist).

Place the beer can chicken in the middle of the grill and close the grill. Let the chicken cook for about 1 hour or until the meat reaches the temperature of 165 degrees.

For conventional ovens: Set the oven to 375 degrees. and cook the chicken on the bottom rack. Cook for 1 hour 20 minutes.

Nutritional Facts


Calories Per Serving487

Folate equivalent (total)25µg6%

Riboflavin (B2)0.3mg19.8%

15 Easy Recipes with Canned Chicken Breast

Make dinner in a snap with these quick-and-easy recipes using canned chicken breast. Delicious meals your family will love without the fuss.

Have you cooked with canned chicken? This economical alternative to fresh chicken is a staple in my pantry because it allows me to prepare a meal for my people with little effort.

If you’re short on time and need to feed your family, then canned chicken is your new best friend. This time saving, budget-friendly protein gives you delicious meal options in just minutes.

These incredibly easy meal ideas and recipes using canned chicken are sure to please your family.

Ingredients for this recipe

  • Canned chicken (I use white meat chunked)
  • Hard boiled eggs
  • Celery
  • Relish
  • Mayo
  • Salt and pepper

While I love. love. love a good Greek Yogurt Chicken Salad with Grapes made with incredibly tasty lemon yogurt, nothing takes me back like this southern mayo-based recipe.

I like using premium white meat chicken for this recipe because it actually makes the salad juicer with less need for mayo.

And this lunch recipe = low carb, high protein

I’m not a mayo-phobe but I don’t like gobs of it smothering my chicken. Maybe canned chicken is a nostalgic thing for me too since mom always used it in her recipe, it just doesn’t taste right without it.

Also, let’s chat nutrition for this recipe. Per serving, this tasty lunch idea contains…

26g protein

9g fat

7g carbohydrates

6g sugar

Low carb, high protein lunch FTW!

Sam Can Chicken Recipe - Recipes

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  • 1/4 cup Asian sesame oil
  • One (1-inch) piece fresh ginger, peeled and thinly sliced into rounds
  • 12-15 medium garlic cloves, peeled
  • 1-2 fresh Thai red chilis, stemmed and halved
  • 2 pounds skin-on chicken drumsticks, thighs, and/or wings, either chopped into 3-inch, bone-in pieces, or thighs halved along along the bone, wings split at the joint, and drumsticks left whole
  • 1/2 cup rice wine
  • 1/4 cup soy sauce
  • 1 tablespoon sugar
  • 2 cups fresh Thai basil leaves (from 1 large bunch)
  • Steamed white rice, for serving

Vegetarian Mock Chicken Salad

Zeetz Jones/flickr/CC By 2.0

Made with vegetarian chicken-style deli slices, this soy chicken salad recipe is full of flavor and looks gorgeous served on a bed of crisp green lettuce—but it is also perfect between toasted bread or a soft roll as a sandwich. The combination of carrot, celery, green onion, relish, and dill bring tons of flavor to the salad and the (vegan) mayo makes the mixture nice and creamy.

Beer can chicken

Light a lidded barbecue. Let the flames die down and the coals turn ashen, then mound the coal up on one side. If using a small barbecue, you will have to remove the grills and place a sturdy roasting tin on the floor of the barbecue, next to the coals – this will give you space to close the lid once the chicken is in. If you have a large barbecue, the chicken can sit directly on the grills (or on a tray on the grills, so that it doesn’t topple over.)

To make the rub, mix all the ingredients together with a good grinding of black pepper. Drizzle the chicken with the oil, sprinkle over the rub and massage it into the skin, making sure you get into all the nooks and crannies, even inside the cavity.

Use a can opener to take off the top of the can of beer. Pour out half the beer (tip into a glass to drink!) and leave the rest in the can, as it will keep the chicken moist while it cooks. Pop the chicken onto the can, legs down, so that it looks like it is sitting upright with the can in its cavity. Stand the chicken and can upright on the barbecue, either in the roasting tin or directly on the grill, on the side with no coals. Close the lid and cook for 1 hr 20 mins until the chicken is browned, the meat tender and the juices run clear. If the juices aren’t clear, cook for a further 10 mins, then check again. (To cook in the oven, heat to 200C/180C fan/gas 6. Sit the chicken on a baking tray, place in the bottom of the oven, and follow the same cooking time.)

Remove the chicken from the barbecue, cover lightly with foil and leave to rest for 20 mins before serving.

Chicken Enchilada Roll Ups

Courtesy of The Girl Who Ate Everything

Canned chicken can be substituted for shredded chicken here. It's made into a cheesy, tomatoey, garlicky pate that gets slathered on tortillas. Cut them into smaller freezable portions for ready-t0-go lunches all week long.

Get the recipe from The Girl Who Ate Everything.

Moroccan Chicken with Carrot Purée

Courtesy of Love & Olive Oil

If your Instagram feed is full of pictures from Morocco and you're suffering from some serious FOMO, try making this Moroccan chicken with carrot purée. Though it won't transport you to the souks of Marrakech, this recipe uses flavors typically used in Moroccan cooking, such as orange and harissa, so you know it won't be bland or boring.

Get the recipe from Love & Olive Oil.

  • Add Bacon! Bacon is always a fantastic addition to just about any creamy dip like this. Pre-cooked store bought bacon is totally fine. Just make up about 4-6 slices, cut up in bite sized pieces and add to your finished dip and stir in.
  • Add Cheese! I personally believe cheddar cheese is THE cheese for dips. It has a nice sharp flavor and is also a pretty color (and your eyes also love to eat). That being said, Pepper jack cheese would be a great change or even splitting your cheddar and pepper jack in half for this recipe would give it a little extra kick.

Open the canned chicken with a can opener.

Drain and rinse the chicken in the can.

Then, add the chicken and washed celery stalks into a food processor.

Pulse until the chicken and celery are broken up into small bits.

Remove the chicken and celery from the food processor and add them to mixing bowl.