August 29, 2009

Beer Can Chicken on a grill

Beer Can Chicken on a grill

A beer, a grill, and guess what? A chicken's butt.

Who knew that three seemingly unrelated things could result in backyard culinary bliss. Slowly roasted on a gas grill, the chicken turns out so juicy it practically falls off the bone when done. If this is your third time this week making beer can chicken, you can safely experiment with your favorite fruit juice and/or barbecue sauces for as many different flavors as you could ever want. The can forms a chimney that enables the heat to flow to the inside of your whole chicken. The beer helps keep the heat at a managable level as well as immersing the meat in liquid as it boils over.

Serve with homemade potato salad, corn on the cob, and apple pie for an All American summer meal. We guarantee that this is a dish you won't want to limit yourself to eating just in the summer. If its January, let's just pretend it's summer and eat inside!

Safety tip: Use caution when removing the chicken from the beer can from the chicken, as the liquid inside will be boiling.

Beer Can Chicken Recipe


whole chicken; 3-4 pounds (we used a Perdue Oven Stuffer Roaster)
1 can beer

Rub Ingredients:

1 tsp ground black pepper
1 tsp celery salt
1 tsp dry mustard
1 tsp cayenne
1 tsp garlic powder
1 tsp onion powder
1 tsp brown sugar
1 tsp sugar
1 tsp paprika
1 cup wood chips for smoking; -drained


1. Preheat gas grill to medium-high heat. Remove giblets from chicken cavity. Mix the spices to form a rub and apply the rub mixture all over, and inside the chicken.

2. Pour out half the beer, then make holes with opener on top of can, pour some of the rub mixture into the can.

3. Insert potato or apple into neck cavity to retain steam.

4. Set the chicken upright on the beer can bottom. Spread the legs of the chicken to form a tripod, so the bird stands upright. We used a beer can chicken stand, they're definitely worth it by making the process easy. Place chicken with beer can in a pan on grill to catch drippings.
5. Using the indirect cooking method (turn off one burner and set chicken on that side, keeping the mounted bird away from the direct heat) with lid closed, grill 1 1/2 hours or until chicken is done (internal temperature of breast reaches 170°F and thigh reaches 180°F).

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