I absolutely love making my chicken this way. It’s easy, moist and tastes amazing every time. The chicken is also very crispy.
Basically what you need to do at first is take a big gulp of a beer can (yay!), about half, and sit the chicken on it. It won’t look elegant, but the result is great.
I enjoy brushing on the BBQ sauce in the last 10 – 5 minutes of cooking- you can use the one from the sweet BBQ ribs or your favorite BBQ sauce – I find this adds to the overall taste of the chicken and the kids enjoy it a lot better this way.
You know kids: the messier the better.
The key to the perfect BBQ chicken is your heat. If you are using coals, put the coals all on one side so you have a cool spot underneath the beer can chicken. If you are using propane, lower your heat or put the beer can chicken as far as you can from the flame.
Slow and steady does it!
Beer can chicken can also be done in the oven in the same manner. Roast at 350 F for about 1 hour and 15 minutes to achieve the same as the BBQ.
It takes about 20-30 minutes per pound to cook – or until internal temperature has reached 175-180 F.
We served ours with a side of noodles but this chicken is amazing with some french fries, a salad, couscous or some rice.
- 1 (4-pound) whole chicken
- 2 Olive Oil
- salt and pepper
- ½ a lemon or lime, juiced
- 1 can of beer
- ¼ red onion
- Your favorite dry spice rub (below is my dry rub)
- 1 tablespoon of onion powder
- 2 tablespoon paprika
- 2 tablespoons of chili powder
- 1 tablespoon oregano
- 1 tablespoon of basil
- salt and pepper to taste
- BBQ Sauce
- Remove neck and giblets from chicken and discard. Rinse chicken with cold water, pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
- Open a beer can and take several sips… (the can needs to be about half full )
- Add the ¼ of the onion chopped in the beer can, with salt and pepper and ½ a juiced lemon or lime.
- Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. (We have a holder that facilitates holding the bird in place with the beer can)
- Put the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod. (I put it on aluminum foil, or you can put it on a aluminum plate, it helps catch the fat illuminating any fire bursts from your grill, or unnecessary cleaning)
- Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 hour and 15 minutes or until the internal temperature registers 175 – 180 degrees F in the breast area ,or until the thigh juice runs clear when poked with a fork or knife.
- Brush on your BBQ sauce during the last 5-10 minutes of cooking.
- Remove from grill and let rest for 10 minutes before carving.
- Read more at: http://www.foodnetwork.com/recipes/beer-can-chicken-recipe.html?oc=linkback