Tuesday, October 26, 2010

Beer Can Chicken

How do you prepare a whole chicken? In the winter, there’s nothing better than the smell of a chicken roasting in the oven. In summer, I don’t want to have the oven on 400 for over an hour to roast a chicken. My kitchen is warm enough in the summer without turning on the oven. Our go to recipe for whole chicken in the summer is Beer Can Chicken. There are so many possibilities, different types of beer, spices or a rub can give the chicken it’s own flair. On this particular night, we used an IPA from a local brewery that we love, Lucky Bucket. We used the cajun rub our friends Rat and Julie from New Orleans sent us for Christmas last year. The flavors were delicious and the chicken was so moist. The secret to a moist chicken is to let it rest before carving!



Beer Can Chicken
1 (4-pound) whole chicken
2 tablespoons olive oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer
Directions
Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and 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 (make them big gulps so that the can is half full). Place 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 center of the grate, balancing the bird on its 2 legs and the can like a tripod.

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 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

I am linking this to Tempt My Tummy Tuesday's, Tasty Tuesday's and Tuesday's at the Table.

10 comments:

  1. I've been wanting to try this! Thanks!

    ReplyDelete
  2. Looks great! I love it sitting on the grill :)

    ReplyDelete
  3. Great post; we made this a few times;it is fantastic. But, when I first made this 30 years ago it was in the oven and it comes out wonderful. All you have to do is remove the top oven rack.

    ReplyDelete
  4. Looks so juicy and good Julie! I have made it with apple juice instead of beer. I think your recipe is better seasoned than mine though. Thanks so much.

    ReplyDelete
  5. I made this a few years ago..thanks for sharing...I think I'll try yours!

    ReplyDelete
  6. I love, adore, crave beer can chicken (I think you get my point...lol) The smell as it is cooking is phenomenal and I love how you can change up the spice rub to make it your own. Definitely going to have to make this one more time before Old Man Winter shuts us down from our grill.

    ReplyDelete
  7. I love cooking with beer because somehow it makes everything taste better. This chicken looks awesome.

    ReplyDelete
  8. Love... love beer can chicken. It's moist and smokey... yum

    ReplyDelete
  9. I've seen recipes like this for the grill but never in the oven. It sounds great!

    ReplyDelete
  10. Everytime I see this recipe it makes me wish I had an outdoor grill. It looks delicious Julie.

    ReplyDelete

Thanks for commenting on my blog!