🍗 Canned Grilled Chicken
100 lbs of Pure Convenience!
📌 In This Article
🍗 The Grilled Chicken Story
"Y'all...i have canned around a hundred lbs of chicken...I found out how we love it best. I marinated and grill it. Then I process it in quart jars. I actually have to watch my hubby he will get a quart jar and just eat it out of the jar. Chicken was on sale here for 72 cents a pound for leg quarters. Today I've done 40 lb I had done 60 earlier."
When you find chicken leg quarters on sale for 72 cents a pound, you stock up! And if you're a canner, you turn that incredible deal into a pantry full of ready-to-eat meals.
The secret to the absolute best canned chicken? Marinate it and grill it first. This adds a depth of smoky, savory flavor that plain boiled chicken just can't match.
Once it's grilled, you pack it into quart jars and pressure can it. The result is tender, flavorful chicken that is so good your hubby will eat it straight out of the jar with a fork!
💬 The verdict: "I actually have to watch my hubby he will get a quart jar and just eat it out of the jar." — The ultimate compliment to a canner!
💪 Why Marinate & Grill First?
The Best Way to Can Chicken!
🔥"I found out how we love it best."
Smoky Flavor
Grill marks = taste
Deep Marinade
Seasoned to the bone
Grab & Go
Ready to eat instantly
Turn cheap leg quarters into gourmet pantry meals.
📦 Ingredients
This recipe is flexible based on how much chicken you have. The method matters most!
🍗 For the Chicken
- 🍗 Chicken leg quarters – or any cut you prefer
- 🧂 Your favorite marinade – Italian dressing, BBQ, or a dry rub
🫙 For the Jars
- 🫙 Quart jars
- 🧴 New lids and rings
💡 Pro tip: "When canning chicken with bones (like leg quarters), the bones add incredible flavor to the broth, but you must use a tested processing time for bone-in poultry."
📝 Step-by-Step Instructions
Step 1 – Marinate and Grill
- Marinate your chicken leg quarters for at least 4 hours (or overnight) in the fridge.
- Grill the chicken until it is cooked through (internal temp of 165°F).
- Don't overcook it, as it will cook further in the pressure canner.
- Let the chicken cool slightly so it's easier to handle.
Step 2 – Pack the Jars
- You can leave the leg quarters whole, or remove the meat from the bones and pack the meat into the jars.
- Pack the grilled chicken tightly into hot quart jars, leaving 1 inch headspace.
- If desired, add a splash of hot broth or water to the jars (optional).
- Wipe rims clean with a damp cloth.
- Add lids and rings — finger-tight.
⚠️ Important: "Leave 1 inch headspace — it's essential for proper sealing."
Step 3 – Pressure Can
- Place jars in your pressure canner with 2-3 inches of water.
- Seal the canner and bring to 10 lbs pressure (adjust for altitude).
- Process quarts for 90 minutes (pints for 75 minutes).
⚠️ Important Safety Warning
Chicken MUST be pressure canned. Water bath canning is NOT safe for meat. The temperature needs to reach 240°F to kill pathogens. Always follow USDA guidelines for canning poultry.
Step 4 – Cool and Store
- Allow pressure to naturally release to 0 PSI.
- Remove jars and cool on a dishtowel for 24 hours.
- Check seals — the lid should be concave and not flex.
- Store in a cool, dark place.
❓ Frequently Asked Questions
❓ Can I leave the bones in the chicken when canning?
Yes! Bone-in chicken is safe to can, and the bones add great flavor. Just make sure to use the proper processing time for bone-in poultry (90 minutes for quarts).
❓ Do I have to grill the chicken first?
No, you can raw-pack it, but grilling and marinating it first makes the final product taste a hundred times better and adds a smoky flavor.
❓ Can I reuse the marinade as liquid in the jar?
No. You should never reuse marinade that raw meat has been sitting in. If you want liquid in the jar, use fresh hot broth or water.
❓ How long does canned chicken last?
When properly pressure canned and stored in a cool, dark place, it will last for 1 to 2 years.
📄 Printable Recipe Card
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║ CANNED GRILLED CHICKEN ║
║ 100 lbs of Pure Convenience! ║
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YIELD: Variable | TIME: ~2 hours | PROCESS: 90 min (quarts)
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INGREDIENTS
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- Chicken leg quarters (or cuts of choice)
- Your favorite marinade or dry rub
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INSTRUCTIONS
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1. Marinate the chicken for several hours.
2. Grill the chicken until cooked through (165°F).
3. Pack the grilled chicken into hot quart jars,
leaving 1 inch headspace. (You can leave the meat
on the bone or debone it).
4. Wipe rims. Add lids and rings finger-tight.
5. PRESSURE CAN:
- Quarts: 90 minutes at 10 lbs pressure
- Pints: 75 minutes at 10 lbs pressure
6. Cool, check seals, and store.
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"I actually have to watch my hubby he will get a
quart jar and just eat it out of the jar." 🍗🔥
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© CanningRebels — Canned Grilled Chicken
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