Beer Can Chicken
Serves: 4-6 - Cooking Method: Grill or Oven - Total Time: 2 hours
A little beer for the chicken, a little beer for the grill master? Also known as drunken chicken, this spice blends takes flavor from the south and the west. The beer evaporates into the chicken to create a melt in your mouth, moist chicken with a bit of brown sugar, cayenne spiciness!
What's for Dinner:
Garlic Bean Spread with Crostini
Beer Can Chicken
Tossed Greens Salad with Vinaigrette
Brown Sugar - 2 Tbsp
Paprika - 2 Tbsp
Black Pepper - 3 tsp
Kosher Salt - 2 Tbsp
Garlic Powder - 1 tsp
Onion Powder - 1 tsp
Celery Seeds - 1 tsp
Cayenne Pepper - 1 tsp
Whole Chicken - 1
Beer - 1 can
To Grill: Preheat grill to medium for indirect grilling (This means one area is left without heat turned on or an area where coals are not directly underneath food). (If using a charcoal fire add 12 fresh coals per side after one hour of grill time.)
To Bake: Position oven racks into two lowest positions. Preheat oven to 350 degrees.
1. Clean and rinse thawed whole chicken.
2. In small bowl, mix: brown sugar, paprika, black pepper, kosher salt, garlic powder, onion powder, celery seeds and cayenne pepper.
3. Into body and neck cavity of chicken, sprinkle 2 tsp. of spice blend.
4. Rub another 2-3 tsp. of spice blend over the outside of the chicken.
5. Pop open the tab on the beer can and make a few more holes in the top. Pour out half the beer. Add the reserved spice rub to remaining beer in can. Insert the beer can into the body cavity of the chicken and spread out the legs to form a sort of tri-pod. Tuck wing tips behind chicken’s back.
6. On the grill: Stand chicken up on the can in the center of the grate where there is no direct heat below. Cover the grill and cook the chicken until the skin is dark golden brown and very crisp and meat is cooked through (180 degrees inserted into thickest part of thigh) about 1 ¼ to 1 ½ hours.
7. For oven: Set chicken on beer can upright in roasting rack on the upper of the two lowest racks. Roast for 70-90 minutes or until done as described above.
To serve: Let chicken rest 10 minutes before carving.
Return from Beer-Can-Chicken to Barbeque-Dry-Rubs