Beer Can Chicken Recipe #287562
This is my husband's favorite, and I lve it too, even though I hate beer !
1¼ hours | 10 min prep
SERVES 2 -4
- 4 lbs roasting chickens
- 355 ml beer, of your choice
- 2 tablespoons salt
- 1 teaspoon black pepper
- 3 tablespoons dry rub seasonings, your favorite
- 2 tablespoons vegetable oil
- Remove neck and giblets & discard.
- Rinse chicken inside and out, pat dry with paper towels.
- Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub.
- Set aside.
- Open beer can and take several gulps until can is 3/4 to half full.
- Pleace beer can on a solid surface.
- Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can.
- Transfer the bird-on-a-can to your grill and place in the centre of the grate, balacing the bird on it'S two legs and the can like a tripod.
- Cook chicken over medium-high, indirect heat (i.e. no coals or burners on directly unde the bird), with the grill cover on for approximately 1 1/4 hours or until the internal temperature registers 165 F in the breast area and 180 F in the thigh or until the thigh juice runs clear when stabbed with a sharp knife.
- Remove from grill and let rest for10 minutes before carving.
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5 stars