Beer Can Chicken
Whole chicken sitting on a beer can on the grill. Ridiculous looking. Insanely juicy. There's no dignified way to describe beer can chicken. You season a whole chicken, open a can of beer, drink half
Ingredients
- 1 whole chicken (4-5 pounds)
- 1 can beer (any kind — it's mostly about the steam)
- 2 tablespoons olive oil
- your favorite poultry rub (or: 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cayenne)
Method
- Remove giblets from the chicken cavity. Pat the exterior completely dry. Rub with olive oil, then apply the seasoning rub generously on all surfaces — including under the skin of the breast if you can loosen it.
- Open the beer can and drink (or pour out) half. Place the beer can on a stable surface or a beer can chicken holder (recommended for stability). Lower the chicken onto the can so it sits upright with the legs forming a tripod with the can.
- Set up the grill for indirect heat (coals or burners on the sides, nothing in the center). Place the chicken (still on the can) in the center of the grill. Close the lid. Cook at 350-375°F for 1.25-1.5 hours until the thickest part of the thigh reaches 175°F and the breast reaches 165°F.
- Carefully remove from the grill (use heat-resistant gloves — the can is scalding hot). Let rest for 10-15 minutes before carefully removing the can and carving.