Beer Can Chicken
Also known as ‘beer butt chicken’ is a great method for roasting a whole chicken on the grill. While the chicken is dry roasting on the outside, the inside is being bathed with steamy delicious beer, keeping the chicken meat moist. You can experiment with your favorite spice rub, or even use wine or root beer instead of a standard beer.
Ingredients:
- 1 whole chicken rinsed and dried
- 1 Tbsp. olive oil
- 1 tsp. sea salt
- 1 Tbsp. black pepper
- 1 tsp. garlic powder
- 1 Tbsp. paprika
- 1 tsp. dried sage
- 1/2 Tbsp. onion powder
- 1/2 tsp. ground ginger
- 4 cloves garlic, minced
- 1-12 oz. can of dark beer (We love Pyramid, one of our local brews)
Instructions:
- Pre-heat grill to 400°F using the indirect cooking method.
- Wash chicken with cold water and pat dry. Coat inside and out with olive oil.
- Mix dry ingredients on inside cavity of chicken.
- Rub 1/3 of the ingredients on inside cavity of chicken. Rub remaining herb mix on the outside of the chicken (under pulled back skin if you want).
- Open beer can pour out (or drink) about 1/2 cup.
- Put the beer can in a holder and place the chicken, open end down, over the holder to insert the beer into the cavity.
- Place chicken, standing up, on your grill over the burners that are NOT turned on.
- After 15 minutes, lower temperature to 325°F and cook for approximately an hour, or until the internal temperature in the thickest part of the thigh reaches 165°F on an instant-read thermometer.
- Let rest, covered with foil, for 10 minutes.
- ENJOY!
Recipe Courtesy of:
~Chuck Adams, CEO
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