Barbecued Beer Can Chicken

hepcat1's Note:

This is simply the best beer can chicken I have ever had. You first rub a spice mixture over the chicken, then baste it with a delicious glaze. We've had it many times this summer. Winter's coming, and I can't wait to try it in the oven! This recipe makes two chickens; simply cut it in half if you prefer just one.

• Total Time: 1 hrs 50 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 4

• 2 tablespoons packed light brown sugar
• 2 tablespoons paprika
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 teaspoon cayenne pepper
• 2 tablespoons packed light brown sugar
• 2 tablespoons ketchup
• 2 tablespoons white vinegar
• 2 tablespoons beer
• 1 teaspoon hot sauce
• 2 (12 ounce) cans beer
• 4 bay leaves , crumbled
• 2 (3 -3 ½ lb) roasting chickens , patted dry

Directions:

1. Turn all grill burners to high and close lid to preheat.
2. For the spice rub: Mix 2 T. brown sugar, paprika, salt, black pepper and cayenne in a small bowl and set aside.
3. For the glaze: Stir 2 T. brown sugar, ketchup, vinegar, beer (take from your beer cans) and hot sauce in a bowl; add 1 T. spice rub; set aside.
4. Pour out about 1/2 cup or so from each can of beer. Using a church key can opener, punch holes in the top of the can to completely "open" the top; this will allow maximum steam to escape. Add 2 crumbled bay leaves to each can.
5. Loosen the skin on the chicken breasts and thighs of the chicken by sliding your fingers between the skin and the meat. Massage the spice mixture on the skin, under the skin, and inside the cavity. Using a skewer, poke the skin all over to render as much fat as possible while cooking.
6. Turn off all but primary grill burners, leaving main burner(s) on high (for my grill, I leave two burners on, but this will depend on how many burners your grill has -- mine has three. The temperature inside your grill should stay around 375). Place chickens on cans; place on cool part of grill, using drumsticks to stabilize them. Cover and grill until skin is very well browned and very crisp, 40 to 60 minutes. Brush with ketchup glaze and grill, covered, until thigh meat registers 170 degrees on instant-read thermometer, about 20 minutes longer.
7. Transfer chickens to cutting board and let rest for 10 minutes.

Reviews

[Cathy17]

Wish I could give more than 5 stars. This was amazing. Followed the recipe pretty much exactly. Such a lovely crispy skin and nice flavour on the inside. I used a dual beer can cooker on the grill and did another kind of can chicken next to it. Love the blend of flavours in the rub and glaze. This is a keeper!

[gertc96]

This chicken was amazing. I only fixed one, but used the same amount of spice rub and glaze and just doubled up on the one chicken I fixed. It turned out perfect. DH said it had just the right amount of spice. So yummy. Thanks for sharing.

[thales's mommy]

this is a great recipe...i changed it up just a bit because i was short on a few ingredients...instead of 2 tblsp of ketchup i did 1 and 1 of chili sauce and added more hot sauce to the glaze...it gave it some GREAT heat without being too spicy!! this is DEFINATELY a keeper!!