A few years ago I purchased a “Beer Can Chicken Rack” and just had to try it. Okay – I did and you know what – It was divine! The BBQ flavor, steam from the beer and the seasonings make a phenomenal combination and a super moist chicken. I put this in the same category as the “deep fried turkey” – you simply must try. I think I found the rack at Target, but go online to find one.
Beer Can Chicken
Ingredients:
3 ½ to 4 lb. Chicken
Favorite rub seasoning
Potato for the neck cavity
½ can beer, any brand (12 oz can)
Cook using indirect heat on a grill. I used a gas grill. The cooking time is between 1 ¼ to 2 hours. Must be covered, so have a grill with a large enough lid to cook the chicken standing.
Prepare and clean a whole chicken, removing the giblets from the cavity. Rinse chicken inside and out. Drain and blot dry with paper towels. Apply generously the rub all over the chicken to the inner and outer portions of the chicken.
Pour out (or drink) half the beer and place the beer can in the middle of the rack and then place the chicken on top of the beer can so it is standing. Stuff a small potato in the neck cavity to seal in the vapors.
Heat the grill on high on just one side, since you will cook the chicken on indirect heat with the lid closed. Cook chicken 1 ¼ to 2 hours or until skin is dark golden brown and crispy. Using a meat thermometer, temperature should reach 180 degrees in the thigh.
Transfer upright to a platter and let rest for 5 to 10 minutes. Remove carefully from the beer can. Carve and enjoy.
Beer Can Chicken
Ingredients:
3 ½ to 4 lb. Chicken
Favorite rub seasoning
Potato for the neck cavity
½ can beer, any brand (12 oz can)
Cook using indirect heat on a grill. I used a gas grill. The cooking time is between 1 ¼ to 2 hours. Must be covered, so have a grill with a large enough lid to cook the chicken standing.
Prepare and clean a whole chicken, removing the giblets from the cavity. Rinse chicken inside and out. Drain and blot dry with paper towels. Apply generously the rub all over the chicken to the inner and outer portions of the chicken.
Pour out (or drink) half the beer and place the beer can in the middle of the rack and then place the chicken on top of the beer can so it is standing. Stuff a small potato in the neck cavity to seal in the vapors.
Heat the grill on high on just one side, since you will cook the chicken on indirect heat with the lid closed. Cook chicken 1 ¼ to 2 hours or until skin is dark golden brown and crispy. Using a meat thermometer, temperature should reach 180 degrees in the thigh.
Transfer upright to a platter and let rest for 5 to 10 minutes. Remove carefully from the beer can. Carve and enjoy.
I love to cook, even wrote a cookbook, but I have always been nervous about attempting a beer-can chicken! However, your directions are very clear, and I'm going to go for it!!! Thanks for the detailed instructions, I'm excited to try it!
ReplyDelete