Sunday, August 7, 2011

Beer Can Chicken Recipe - One Two Cha Cha Cha

Beer Can Chicken


When my daughter comes to visit, she always asks me to make beer can chicken....now is it because she knows she gets to consume the excess beer or is it the fact that she likes to talk to the chicken like it's a dancing talking bird? Quite humorous.

The brand you choose should be one you like to drink and as the summer months are warm, a few extras on ice wouldn't hurt! 

Ingredients:
1                      3 ½-4 ½ lb. Fresh whole chicken       
1                      12oz. Can of beer
                        Dry seasoning rub
                        Butter for basting
Option               Handful of mesquite, hickory or applewood wood chips for smoking soaked in water for 1 hour and placed in a chip smoker box on the grates

Seasoning Rub:
3 T                   Black pepper
3 T                   Kosher salt     
1 tsp                Liquid smoke
½ cup              Brown sugar, tightly packed
½ cup              Spanish paprika
2 tsp                Granulated onion
2 tsp                Granulated garlic
1 tsp                Cayenne pepper
Tip:                 Combine the liquid smoke with the salt for even distribution of the smoke flavor then combine all ingredients and mix thoroughly, set aside in tightly sealed container to prevent caking until ready to apply.
Method:
Preheat grill for indirect medium heat. Dry the chicken thoroughly with paper towels, apply rub to the entire carcass making certain to put some inside the cavity. Fold the wings to the back of the chicken (no trussing necessary). 
Pour about 1/3 of the beer from the can to prevent the beer from boiling over during the cooking process. (It is your choice what to do with the 1/3 portion of beer). Insert the can of beer into the cavity. Place the chicken in an upright position on a metal tray (I use a foil pan with 1”sides which also serves as the drip pan), spread the legs to act as a support for the chicken while cooking. Cook for 1 1/2 hours, basting intermittently, or until the internal temperature at the thickest part of the thigh reads 180 degrees F.

Remove from grill and let rest 15 minutes. Carefully remove the beer can from the chicken paying particular attention to the contents of the can being very hot.

Cut, serve and enjoy.
**Note, the cook time in this recipe is for my grill. Many grills do not have high BTU's and will take longer to cook. You can always finish in a 350 degree oven if your cook times are not working as noted above.

3 comments:

  1. Clark, I'm loving this recipe! Drink beer, eat chicken. Life is good!

    ReplyDelete
  2. Tasty recipe! Is there any particular beer you recommend?

    ReplyDelete