Beer Can Chicken
Ingredients:
- 1 organic roasting chicken (recommended 4-5 lbs)
- 1 can of beer (12-14oz)
- BBQ "rub" (recipe follows)
1. Preheat oven to 400 degrees F. - rack on bottom OR grill (gas) to Med-High.
2. Remove any innards or other items from inside of the chicken.
3. Rinse the chicken inside and out in cold, running water.
4. Rub the chicken, inside and out with BBQ rub (below) or your choice of spices.
5. Open the beer, pour out about 1/4 of the can (or drink if you prefer) and punch a few extra holes in the upper part of the can with a knife tip.
6. Add 2 Tbsp. of the rub or spice to beer can.
7. If cooking in the oven...place beer can on ovenproof pan or dish. Arrange chicken on beer can by placing the large cavity of the chicken over the can, allow the two legs to form two sides of tripod so chicken is stable.
8. When grill (Med-High) or oven is ready (400 degrees), place chicken on pan or plate on bottom rack or chicken and can directly on grill grate.
9. Reduce oven to 350 degrees after 1/2 hour - or turn grill to medium.
*It's best when chicken cooks 1 1/2 - 2 hours - check visually after about 1/2 hour and rotate the chicken in a half circle to cook evenly, should brown slowly and evenly. If the chicken skin is becoming too brown, use a large piece of tin foil to "tent" the bird.
10. Once the cooking time has elapsed, check the bird for doneness. An instant read thermometer placed under the leg into the thigh meat should read 170 degrees. At this point, remove the bird from the oven or grill and allow it to rest, on the can, for about 10 minutes.
11. When ready to serve, carefully remove the bird from the can using grill tongs. Carve the bird and serve!
BBQ "rub"
- 3 Tbsp Olive Oil
- 1/4 cup paprika (mild)
- 1 Tbsp molasses
- 1 Tbsp agave nectar
- 1 tsp kosher salt
- 1 tsp celery salt
- 1 tsp freshly ground black pepper (about 16 grinds)
- 1 teaspoon dry mustard powder
- 1 teaspoon granulated garlic powder
- 1 teaspoon granulated onion powder
