Beer Can Chicken

August 12, 2008 at 7:14 pm · Filed under Chicken and Turkey

Read my review of this recipe.

Ingredients:

Directions:

Pop the tab off the beer or soda can. Using a church key style can opener, make a few more holes in the top of the can. Set the can of beer aside.Set up the grill for indirect grilling and preheat to medium. Place a large drip pan in the center.

Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water, drain, and blot dry inside and out with paper towels. Sprinkle 2 teaspoons of the rub inside the body and neck cavities of the chicken. Rub the bird all over on the outside with 2 teaspoons of the rub. If you have the patience, you can put some of the rub under the skin being careful not to tear it.

Spoon the remaining 2 teaspoons of rub through the holes into the beer or soda in the can. Don’t worry if it foams up, this is normal. Insert the can into the body cavity of the chicken and spread out the legs to form a sort of tripod. Tuck the wing tips behind the chicken’s back.

When ready to cook, stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked to an internal temperature of 180 degrees F, about 1 1/4 to 1 1/2 hours. If using a charcoal grill, you’ll need to add 12 fresh coals per side after 1 hour.

Using tongs, carefully transfer the chicken in its upright position on the beer can to a platter and present it to your guests. Let rest 5 minutes, and then carefully remove the chicken from the beer can. Take care not to spill the hot beer and burn yourself. Quarter or carve the chicken and serve with barbecue sauce.

Serves 2 to 4 people (if serving 4 people, I would make 2 chickens).

Nutrition:

Substitutions:

Recipe courtesy of Steven Raichlen.

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