Beer Can Chicken
Serves: 4
Carter Wolf
1 January 1970
Based on User reviews:
54
Spice
57
Sweetness
45
Sourness
37
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
Vegetable Oil2 tbsps
Salt1 tsp
Black Pepper3 tbsps
Spice Rub (your favorite dry)1 can
BeerDirections:
1
Watch how to make this recipe
2
Remove neck and giblets from chicken and discard
3
Rinse chicken inside and out, and pat dry with paper towels
4
Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub
5
Set aside
6
Open beer can and take several gulps (make them big gulps so that the can is half full)
7
Place beer can on a solid surface
8
Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can
9
Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod
10
Cook the chicken over medium-high, indirect heat (i
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E
12
No coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife
13
Remove from grill and let rest for 10 minutes before carving