Beer Can Chicken

Recipe by Gay Gilmore
READY IN: 1hr 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (16 ounce) can beer (tall boy)
  • 2
    tablespoons salt
  • 1
    teaspoon black pepper
  • 3
    tablespoons dry rub seasonings (your favorite)
  • 2
    tablespoons vegetable oil
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DIRECTIONS

  • 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.
  • Discard.
  • 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.
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