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Monday, November 2, 2009

Beer Can Chicken

Beer Can Chicken is one of my favorite ways to cook a whole chicken. The chicken turn out so moist.

This recipe is from my favorite grilling book Weber's Big Book of Grilling. In fact, my version looks so tattered and worn, I may need to purchase a new one soon.

This recipe works with any type of rub providing you with endless variety.

For the Rub:
1 tsp dry mustard
1 tsp Granulated onion
1 tsp Paprika
1 tsp Kosher Salt
1/2 tsp Garlic Powder
1/2 tsp Ground Coriander
1/2 tsp Ground Black Pepper

1 Whole Chicken, 4 to 5 pounds
2 tsp Vegetable Oil
1 can (16 oz) Beer

Preheat Grill to Indirect Medium Heat (350 degrees). In a small bowl, mix the rub ingredients.

Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse throughly inside and out and dry with paper towels. Brush chicken with oil and spread the rub, inside and out.

Open the beer can and pour off half the beer then slid the chicken over the can so it fits in the cavity. Transfer the chicken to the grill being careful not to tip and spill the beer. Using the two legs and beer can create a tripod and balance the chicken on the grill. Grill over Indirect Medium heat until the breast reaches 170 degrees F in the breast and 180 degrees F in the thickest part of the thigh, 1 1/4 to 1 1/2 hours. Wearing barbecue mitts, carefully remove the chicken and the can from the grill, being careful not to spill the beer - it will be hot. Let the chicken rest for about 10 minutes before lifting it from can. Discard the beer. Cut the chicken into serving pieces. Serve warm.

Sensei Tim Rosanelli
Maximum Impact Karate
(215) 249-3532

Sensei Talks: Tim Rosanelli

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