"dancing" Beer Can ChickenFrom sosousme 1 year ago
- 1 large (4 - 5 pound) whole chicken shopping list
- 1 tablespoon extra virgin olive oil shopping list
- 3 tablespoons Rub (recipe follows) shopping list
- 1 12 ounce can beer (you choose) shopping list
- Rub shopping list
- 3 tablespoons paprika shopping list
- 2 tablespoons kosher salt shopping list
- 1 tablespoon garlic powder shopping list
- 1 tablespoon onion powder shopping list
- 1 tablespoon freshly ground black pepper shopping list
- 1 tablespoon cayenne pepper (or to taste) shopping list
- 1 tablespoon crushed dried oregano shopping list
- 1 tablespoon crushed dried thyme shopping list
- (mix all together in a jar, shake until combined, store for up to six months) shopping list
How to make it
- Set up the grill for indirect grilling at medium heat. If you have a thermometer on your grill, it should stay between 300 and 325.
- Remove giblets from the chicken and rinse it well under cold running water. Pat dry inside and out with paper towels. Sprinkle 1 tablespoon of the rub inside the cavity. Rub the outside of the chicken with the olive oil and then rub 1 tablespoon of the rub all over its body. Tuck the wings behind the back of the chicken.
- Pull the tab off the beer can and then using a "church key" opener, make 4 - 6 more holes. Pour (or drink) the top inch of beer; then spoon the remaining dry rub into the can. Holding the chicken upright, with the body cavity down, insert the bear can into the cavity of the chicken.
- Stand the chicken up in the center of the hot grate, over a drip pan, spread the legs out to form a tri-pod to support the bird. Cover the grill and cook until fall off the bone tender, about 1 1/2 to 2 hours.
- Using tongs, remove the bird to a cutting board, being careful not to spill the hot beer on yourself. Let stand 5 minutes before carving.