Beer Can Chicken
1/2 cup all-Purpose Barbecue Rub (either homemade or store bought)
1/4 cup olive oil
One 3 to 4 pound chicken, rinsed in cold water, and dried thoroughly
One 12-ounce can Beer or ale
- Combine the rub and oil and rub into the skin of the chicken and into the center of the chicken. Preheat a gas grill.
- Open the beer, remove the tab and using a can opener remove the entire top of the beer can, and pour yourself 1/2 cup.
- Hold the bird upright, with the opening of the body cavity at the bottom, and lower it onto the beer can so the can fits into the cavity.
- Pull the chicken legs forward to form a sort of tripod, so the bird stands upright with the can being part of the tripod.
- Tuck the tips of the wings behind the chicken’s back.
- Set up the grill for indirect grilling and preheat to medium. Place the chicken in the center of the grill, cover the grill and cook the chicken until the skin is golden brown and very crisp and the meat is cooked to 170 degrees on an instant read meat thermometer.
- Remove the chicken from the can, and cover with aluminum foil. Allow the chicken to rest for 10 minutes, and cut into serving pieces. You can roast up to 3 chickens on a 4-burner grill.
Serve the chicken with your favorite sauce, potato salad, and your favorite sides.
I know I've been a bit of a slacker this week, I've been doing some testing in the kitchen and promise to share more next week, until then enjoy your weekend, and keep cool.