Beer Can Chicken on the Grill by Tom
Back in 2010, after a long and hot summer, our daughter Sarah delivered her third child, our third grandchild. While recovering in the hospital, I asked what would taste good to her when she came home. She said she had a craving for all things chicken: roasted, grilled, nuggets, wings! (she does live in Buffalo after all) So a technique that she had never tasted, and I have made a couple of times, was the perfect solution. I decided to make beer can chicken.
Beer can chicken is delicious. The technique is very simple and adds incredible moistness to a roasted chicken.
---Tom
Beer Can Chicken on the Grill
Serves 4-6
4 lb whole chicken - giblets removed and discarded
Any dry rub that you have in your spice rack, e.g., LMR Chef Rub or Montreal Seasoning
Salt
Pepper
2/3 can of beer
Serves 4-6
4 lb whole chicken - giblets removed and discarded
Any dry rub that you have in your spice rack, e.g., LMR Chef Rub or Montreal Seasoning
Salt
Pepper
2/3 can of beer
a beer can grilling stand (optional)
You can bake this bird at 350 degrees or grill it. I chose to grill it on medium heat, which was about 350-375 degrees. Either way, for a four pound chicken it will take about 1 hour 15 minutes. It is done when a meat thermometer registers 160 degrees.
Remove from the grill or oven and let rest for at least 15 minutes.
Two hours before grilling:
Remove the giblets from the inside cavity. Pat dry inside and out.
Now generously sprinkle the dry rub, salt and pepper all over the chicken, inside and outside. Rub it into the skin and cavity.
Now generously sprinkle the dry rub, salt and pepper all over the chicken, inside and outside. Rub it into the skin and cavity.
Place on a plate and refrigerate uncovered, not touching anything in the fridge, to let it air-dry.
An hour and a half before dinner time, preheat the grill to 375 degrees.
Now the really important part, open the beer can and take a couple of big gulps of the beer. If you do not like to drink beer, then just dump about half of the can down the drain. Many will consider this a waste of good beer, but what sacrifices you are willing to do for your gourmet meals.
If you are using the stand, put the beer can in the stand. Or proceed withou the stand. Carefully stand the chicken on the beer can with the legs pointing down. Push the chicken down onto the beer can as far as it will go being careful to not tip over the bird and the beer. In essence you are forming a tripod with the two chicken legs and the can of beer. Make sure it really does stand up and is fairly well balanced. This may require a little leg repositioning.
Now the really important part, open the beer can and take a couple of big gulps of the beer. If you do not like to drink beer, then just dump about half of the can down the drain. Many will consider this a waste of good beer, but what sacrifices you are willing to do for your gourmet meals.
You can bake this bird at 350 degrees or grill it. I chose to grill it on medium heat, which was about 350-375 degrees. Either way, for a four pound chicken it will take about 1 hour 15 minutes. It is done when a meat thermometer registers 160 degrees.
After it has rested for at least 15 minutes, carve the chicken and serve. This chicken fed four adults and two children. Enjoy this very easy technique for preparing moist and flavorful chicken.
--Tom