Beer Can Chicken

If you have never heard of beer can chicken, this recipe brings chicken to a completely new level, even to people who aren’t chicken lovers. It is perfect for the summer when you want to grill after the beach. Pair it with some grilled corn/veggies and potatoes and you are good to go!

 

 

Ingredients:

1 4 to 5 pound whole chicken (or two smaller ones)

4 T paprika

2 T chili powder

2 T cumin

1 T brown sugar

1 T white sugar

1 T coriander

1 T black pepper

1 T salt

1 T red pepper flakes (if want spicy)

1 12 oz can of beer (yellow colored but not light beer-Stella, Blue Moon or Budweiser work great)

 

Tip: You can double the rub recipe and put the extra in your fridge to save for next time!

 

Directions:

1. To use on grill, heat the grill on high and then turn to medium-off-medium once it reaches 350 degrees. If using an oven preheat to 350 degrees.

2. Prepare chicken by removing all giblets from the inside of the chicken, rinsing the chicken and drying it off gently.

3. Mix all of the spices together with a whisk and rub the chicken thoroughly on the inside and outside, both on top of and underneath the skin.

4.Take the can of beer and pour half of the beer out. Then cut the can so that it is completely open on the top (If you dont have a beer can use an empty soda can and pour beer into it!). Put about 1 tablespoon of the rub into the can half filled with beer. Put the chicken on top of the can with the beer can going inside of the cavity of the chicken. Put the chicken in the middle of the grill (the grill should be on medium-off-medium) and use the chicken legs for support and balance of the chicken. If using the oven, put on a baking pan the same way and bake.

5. Cover the grill and cook/bake for 1 hour and 15 minutes. The inner most temperature of the chicken should be 165-170 degrees when done. If chicken is getting brown/black before it is done cooking, make a foil tent by covering the chicken with a layer of foil but leaving room for air to circulate inside (to protect burning of the skin).

6. When done, take all meat off of the chicken. Save the juice to then toss all of the carved chicken meat in the juice when done (see below)! The best pieces of chicken are the ones on the bottom with all the juice! Enjoy!