As many of you may know, I am a huge fan of the grill and the excitement starts brewing as soon as the weather starts to clear. I've dedicated myself to branching out and trying some new things this year and although I've tried a beer can chicken before, it's been years. So I was ecstatic to try this out. Only afterwards did I see a nifty "beer can chicken" holder at Target which I swiftly purchased for the NEXT beer can chicken because there will definitely be more to come... Joe and I sampled a few bites straight off the grill as we tore off the skin and sliced the bird. Mouthwatering goodness... totally worth the effort!
Beer Can Chicken
2 teaspoons salt
2 teaspoons packed brown sugar
2 teaspoons paprika
1 teaspoon dry mustard
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1 12-oz can of beer (I used Coors)
1 3.5-4 pound whole chicken
1 1/2 tablespoons butter, softened
1 lemon quarter
2 teaspoons salt
2 teaspoons packed brown sugar
2 teaspoons paprika
1 teaspoon dry mustard
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1 12-oz can of beer (I used Coors)
1 3.5-4 pound whole chicken
1 1/2 tablespoons butter, softened
1 lemon quarter
For rub, in a small bowl, combine all dry ingredients. Discard about half of the beer from can. Add 1 teaspoon of the rub to the half-empty beer can (beer will foam up.)
Remove neck and giblets from chicken. Sprinkle 1 teaspoon of the rub inside body cavity. Use fingers to gently separate skin from breast, thighs and legs of chicken, leaving skin intact. Rub butter and remaining rub between meat and skin.
Hold chicken upright with the opening of the body cavity at the bottom and lower the chicken so the beer can fits into the cavity (this is where the beer can chicken holder would have come in handy!) Pull chicken legs forward so the bird makes a tri-pod, resting on its legs and the can. Twist wing tips behind the back. Stuff lemon quarter in neck cavity to seal in steam and flavor.
For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Stand the chicken upright on grill rack over drip pan. Cover and grill for 1 1/4 to 1 3/4 hours or until chicken is no longer pink (180 degrees in thigh muscle.) If necessary, loosely cover chicken with foil to prevent over browning. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking - turning off one burner and placing chicken over unused burner while other burners remain on. Grill as above.)
For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Stand the chicken upright on grill rack over drip pan. Cover and grill for 1 1/4 to 1 3/4 hours or until chicken is no longer pink (180 degrees in thigh muscle.) If necessary, loosely cover chicken with foil to prevent over browning. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking - turning off one burner and placing chicken over unused burner while other burners remain on. Grill as above.)
Holding chicken by the can, carefully remove it from the grill. Cover chicken with foil and let stand for 10 minutes before carving. Carefully remove hot can with hot pads.
