Beer Can Barbecue Chicken
From je_suis_cindy 14 years ago
- 60 minutes to make
- Serves 4 to 6
This is the absolute best barbecue dish I've ever tasted or made. Goes beautifully with roasted vegetables and a whole grain baguette.
Ingredients
- beer can chicken shopping list
- 1 whole chicken (about 4 pounds) shopping list
- 2 tablespoons vegetable oil shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon black pepper shopping list
- 3 tablespoons of your favorite dry spice rub shopping list
- 1 can (355 ml) beer or fruit juice, or pop (There is a product called Beeroaster that eliminates the need for an aluminum can. I bought one and love it.) I use water and lemon juice in my Beeroaster. shopping list
- For the rub: shopping list
- 1 teaspoon dry mustard shopping list
- 1 teaspoon onion powder shopping list
- 1 teaspoon paprika shopping list
- 1 teaspoon salt shopping list
- 1/2 teaspoon granulated garlic shopping list
- 1/2 teaspoon ground coriander shopping list
- 1/2 teaspoon ground cumin shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
- To make the rub: shopping list
- In a small bowl combine the rub ingredients. shopping list
How to make it
- Chicken:
- Remove the neck and giblets from chicken and discard them. Rinse the chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and the dry rub mix. Set aside. For additional flavour, gently lift skin and rub spice mixture on the meat.
- Open beer can and empty out half of the beer. Place the beer can on a solid surface. Grabbing a chicken leg in each hand, place the bird cavity over the beer can. Straighten it out so it is solidly in place.
- Grilling Directions:
- Heat your grill to medium high heat.
- Transfer the bird-on-a-can to your grill and place in the center of one of the grates, balancing the bird on its 2 legs and the can like a tripod. Turn off the burner that the chicken is sitting over, so it gets only indirect heat. If using coals, place the bird in an area without coals directly below it.
- Cook the chicken over medium-high, indirect heat, with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165ºF in the breast area and 180ºF in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife.
- Remove the chicken from the grill very carefully, wearing barbecue gloves and it let rest for 10 minutes before carving.
- Oven Baking Directions:
- Preheat the oven to 375°F.
- Carefully place the bird and beer can on a baking pan or roaster that is deep enough to catch all of the juices. Bake chicken for approximately 1 1/2 hours or until juices run clear as indicated above.
- Makes 4 to 6 servings.
- From : http://www.cookingnook.com/beer-can-chicken.html
People Who Like This Dish 4
- valinkenmore Malott, WA
- binky67 Ellicott City, MD
- wholelottarosie62 Valdese, NC
- je_suis_cindy Whereever, CA
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The Rating
Reviewed by 2 people-
Great post - a favorite at our house!
valinkenmore
in Malott loved it
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