Beer Can Chicken

"Never thought beer can chicken would taste so good! First time I've tried it. My whole family was really impressed. We couldn't stop eating it untill it was completly gone! lol. I didn't have any actual beer cans so I just emptied out a soup tin and used that instead."
 
Beer Can Chicken created by Chef Ryoni
Ready In:
1hr 15mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Mix rub ingredients in a small bowl. lightly rub the chicken all over with the oil. Season the chicken inside and out with the rub.
  • Open your beer can and drink about half of it. Put the rosemary, thyme, garlic, and lemon juice into the beer. Make a few more holes in the top of the beer can with a can opener. Shove the chicken cavity over the beer can. You can actually get special beer can chicken holders for this that make it a bit easier.
  • Grill over indirect medium heat(350-450 degrees F) until juices run clear and internal temperature reaches 180 degrees F in the breast, about 1 1/4 -1 1/2 hours. Let the chicken rest for about 10 minutes before removing from beer can and cutting up. Enjoy!

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  1. rlocati1
    Great recipe and easy to follow. First time at doing chicken on the grill and was impressed that it works so well. I may do the chicken a bit less time to keep the white meat from getting too dry, and allow carry over cooking to finish it off, but that is the only change I would do; I added some lemon juice and springs of herbs to the beer can and did trim off excess fat from the chicken. I also used some wood smoking chips to the grill to give it a smoked flavor. Love the left overs too.
     
  2. jchapman_3
    MAKE THIS CHICKEN. If you are like I was, looking at the simple instructions and the short ingredients list thinking "This isn't what I'm looking for, I need something FANCY-SCHMANCY"...stop that. This is IT. It really is that simple, and it really is THAT good. I used a 4.75lb Chicken and a can of Tecate. 375 in the oven for 1 1/2 hours (next time i'll do 400). BING. Sadly, all those tasty little morsels that fell of the bone during the carving process ended up in my mouth and not on any of my guests plates... well, sad for the guests that is...it is good to be the king, I mean the cook. ;-)<br/>Carcus and skin just went into a stock pot with the usual soup veggies for what I expect to be a wonderful soup for lunch tomorrow.
     
  3. Dan Sorley
    Excellent! Have done it both at cottage and home. Turnes out perfect every time. Very moist!
     
  4. rsnelling42
    Yum! I rubbed the chicken with the rub recipe, and let it sit in the fridge for a few hours. This was super easy and delicious! Thanks for posting!
     
  5. donnaarch
    Very good. The skin was crispy and the meat was tender. Thank you for posting.
     

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