1/9 Photos of Beer Can Chicken
1 hr 35 mins
1 hr 30 mins
Gay Gilmore's Note:
From Off the Eaten Path Inspired Recipes for Adventurous Cooks by Bob Blumer
My Private Note
Units: US | Metric
- 1Set up your grill for indirect cooking.
- 2On a charcoal grill, this means spreading the coals around the outer edges, but not directly below the food.
- 3On a gas grill the outer burners are lit, but not the middle one.
- 4Once 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.
- 5Remove neck and giblets.
- 7Rinse chicken inside and out; pat dry with paper towels.
- 8Rub chicken lightly with oil, then rub inside and out with salt, pepper and dry rub.
- 9Set aside.
- 10Open beer can and take several gulps (make them big gulps so that the can is half full).
- 11Place beer can on a solid surface.
- 12Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can.
- 13Transfer 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.
- 14Cook 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.
- 15Remove from grill and let rest for 10 minutes before carving.
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Nutritional Facts for Beer Can Chicken
Serving Size: 1 (428 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 745.5
- Calories from Fat 479
- Total Fat 53.2 g
- Saturated Fat 14.1 g
- Cholesterol 213.8 mg
- Sodium 3692.3 mg
- Total Carbohydrate 4.5 g
- Dietary Fiber 0.1 g
- Sugars 0.0 g
- Protein 50.8 g
The following items or measurements are not included:
dry rub seasonings