Prep 5 mins
Cook 1 hr 30 mins
From Off the Eaten Path Inspired Recipes for Adventurous Cooks by Bob Blumer
- 1814.36 g whole chickens
- 453.59 g can beer (tall boy)
- 29.58 ml salt
- 4.92 ml black pepper
- 44.37 ml dry rub seasonings (your favorite)
- 29.58 ml vegetable oil
- Set up your grill for indirect cooking.
- On a charcoal grill, this means spreading the coals around the outer edges, but not directly below the food.
- On a gas grill the outer burners are lit, but not the middle one.
- Once the grill is covered (which it should always be for indirect grilling) the circulating heat works like a convection oven, so there is no need to turn the food.
- Remove neck and giblets.
- Rinse chicken inside and out; pat dry with paper towels.
- Rub chicken lightly with oil, then rub inside and out with salt, pepper and dry rub.
- Set aside.
- Open beer can and take several gulps (make them big gulps so that the can is half full).
- Place beer can on a solid surface.
- Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can.
- Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its two legs and the can like a tripod.
- Cook chicken over high indirect heat, with the grill cover on for approximately 1 1/4 hours or until the internal temperature registers 165°F in the breast area and 180°F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife.
- Remove from grill and let rest for 10 minutes before carving.
5 stars just for the unique factor involved! I used my own barbecue rub for this. I put about 2 tsps. of the rub inside the beer can, too. Chicken was moist and beautiful to behold! Important to note here that a full-flavored beer works better than some of the lighter brands.
With whole chickens on sale at 49 cents a pound, I had to try this beer can recipe. Exceptional flavor, tender and juicy! I used McCormick Grill Mates for chicken for the rub and also added about a teaspoon full to the beer. Had to make a few adjustments to the charcoal grill so the chicken had room to "stand up" with the cover on. A 4 1/2 lb. chicken took about 90 minutes. I'll be making this again for sure.
This is a great way to cook cornish game hens as well! I cook them in the oven at 375 for about an hour. I also put vegetables and spices in the beer such as garlic powder and onions.