Beer Can Chicken

I was at a cottage last weekend and had the most succulent tasting chicken I’ve ever had and it all started from a can of beer. I watched closely as someone made the spice, while the other positioned the chicken just so. We had 4 chickens in a row, all lined up as if they were about to perform a scene from River Dance.

Unfortunately before they had a chance to do an encore, on the bbq they went. About an hour and a half later, the carving began and it was the best bit of chicken I have ever tasted. Try it out and let me know how it goes!

What you need:

1 whole chicken (about 4 pounds)
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer

For the rub:
1 teaspoon dry mustard
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon granulated garlic
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper

To make the rub, combine all the rub ingredients. You can also be creative and make up your own rub but if it’s your first time, this recipe is safe.

Chicken:
Remove the neck and giblets from chicken and discard them. Rinse the chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and the dry rub mix. Set aside.

Open beer can and empty out half of the beer. Place the beer can on a solid surface. Grabbing a chicken leg in each hand, place the bird cavity over the beer can. Straighten it out so it is solidly in place.

Grilling Directions:

Heat your grill to medium high heat.

Transfer the bird-on-a-can to your grill and place in the center of one of the grates, balancing the bird on its 2 legs and the can like a tripod. Turn off the burner that the chicken is sitting over, so it gets only indirect heat. If using coals, place the bird in an area without coals directly below it.

Cook the chicken over medium-high, indirect heat, with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165ºF in the breast area and 180ºF in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife.

Remove the chicken from the grill very carefully, wearing barbecue gloves and it let rest for 10 minutes before carving. Be careful that you don’t spill the beer – it’s hot!

Note: Always discard the beer as it may contain bacteria from the chicken.

Oven Baking Directions:

Preheat the oven to 375°F.

Carefully place the bird and beer can on a baking pan or roaster that is deep enough to catch all of the juices. Bake chicken for approximately 1 1/2 hours or until juices run clear as indicated above.

Makes 4 to 6 servings.

http://www.cookingnook.com/beer-can-chicken.html