Beer Can Chicken

Whenever we have enough time to use the charcoal grill, we like to make something that takes a while to cook – since setting up the charcoal grill takes a bit of effort!

So, this Labor Day, we both had the day off and decided it was a good day to fire up the charcoal grill. We bought a tasty free-range chicken from Whole Foods, some decent beer in cans, and had a tasty meal!

This is more of a technique than a recipe, so amounts will vary.

Beer Can Chicken

– whole chicken, at least 4 lbs
– spice rub
– canola oil
– 1/2 can beer

– grill
– beer can chicken holder

1. Prepare grill. We use a charcoal gril for this – so we fill the chimneys, light them, then wait until they turn gray before dumping the charcoal. Beer can chicken - getting the grill ready

Pour the charcoal in a ring so the bird can cook over indirect heat.

2. Open beer, pour out half of liquid (drink it or dispose of it – your choice!).

3. Place beer can in holder. Spray well with non-stick spray (I use my misto with canola oil).
Beer can chicken  - the equipment

4. Place chicken on stand. This may take some force (and in some instances, I’ve needed to cut through some bones to make the chicken fit!). Once the chicken is on the stand, mix your favorite spice rub with about 1-2 Tbsp canola oil in a dish. Rub the oil/spice rub mixture all over the chicken, including under the skin.
Beer can chicken - pre grilling

5. Place chicken on grill, in the middle (if you place the charcoal in a ring around the edge). Cover the grill, and grill until the breast meat reaches at least 175 – usually about 1 hour or a little longer.

6. Rest the chicken for about 10 minutes. Carefully remove the chicken from the stand. Carve and serve.

Beer can chicken - done


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