Beer Can Chicken

I originally saw this recipe on Beth’s blog and I immediately thought it would be perfect for a nice Sunday afternoon, grilling and watching the Colts. Also, I know that Ben loves the idea of having a whole chicken so I knew he would be a big fan. This afternoon seemed like a great opportunity to try this recipe out, and I have to say it was awesome! (And the Colts won – YAY!!!) I have basically no experience with grilling, so I was thrilled with how this turned out. The chicken had great flavor and was very moist. I served this with oven fries, and it was a great combo.

We had to cook our chicken lying down because our grill wouldn’t close if it was standing up, but it worked out fine. If you decide to go this route, just test your can before inserting it into the bird to make sure that it won’t spill over when it is sideways. When checking the chicken during the first hour, there was basically no juice for basting so we used a trick we learned from my dad (quite the grill master) and sprayed the chicken with beer in a spray bottle to keep it moist. This worked well until there were enough juices in the pan to baste with.

Beer Can Chicken
Ingredients:
1 whole chicken, 4-5 lbs. (giblets removed)
1 can beer
disposable baking pan for the grill
2 sprigs rosemary
2 cloves garlic, chopped
spice rub (see below)
½ stick butter, cut into thin slices

For the spice rub:
kosher salt (approx. 1/3 cup)
black pepper (approx. 1/3 cup)
onion powder (approx. ¼ cup)
garlic powder (approx. ¼ cup)
cayenne pepper (approx. ¼ cup)

Directions:
Crack open the beer and drink half of it! (Yay!) Heat the grill to low heat.

Rinse the chicken. Pat dry with paper towels and place on a plate. Mix all the ingredients for the spice rub in a bowl. Use a spoon to spoon spice rub onto the chicken and rub in until completely covered. Add garlic, rosemary and a spoonful of the spice rub to the beer can. Insert the beer can in the backside of the chicken. Place the chicken in the baking pan, either upright or very carefully laying down (if laying down, test the can before inserting to be sure the beer doesn’t pour out).

Put the chicken on the grill and roast for 3 hours. While the chicken is cooking, continue basting and placing pats of butter on top. Baste every 25-30 minutes for the first hour, every 15-20 minutes for the second hour, and every 10 minutes for the last hour. (Tip: if the chicken has not produced enough juice for basting during the first hour, spray with some beer in a spray bottle to keep moist.)

Remove the chicken from the grill and let sit for 5 minutes. Very carefully, remove the can from the chicken (it will be very hot!) Carve chicken as desired and serve immediately.

Source: Our Sweet Life by Beth

3 Responses

  1. I have never made one of these. It looks great! I need to try it sometime.

  2. I have always wanted to try this!!! I am told that it makes a very moist bird. Beer makes wonderful gravy too!!!

  3. It looks awesome!! Good Colts game too :O)

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