Weber's Beer Can Chicken

Recipe by Chef Shadows
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 55mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • To make the rub: In a small bowl combine the rub ingredients.
  • Remove and discard the neck, giblets, and any excess fat from the chicken.
  • Rinse the chicken, inside and out, under cold water and pat dry with paper towels.
  • Lightly spray or brush all over with the vegetable oil and season, inside and out, with the rub.
  • Open the beer can and pour off half of the beer.
  • Set the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity.
  • Transfer the bird to the grill, keeping the can upright.
  • Carefully balance the bird on its two legs and the can.
  • Grill over Indirect Medium heat until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 1-1/4 to 1-1/2 hours.
  • Wearing barbecue mitts, carefully remove the chicken and the can from the grill, being careful not to spill the beer – it will be hot.
  • Let the chicken rest for about 10 minutes before lifting it from the can.
  • Discard the beer.
  • Cut the chicken into serving pieces.
  • Serve warm.
  • Makes 4 to 6 servings.
  • My note: This can be cooked in a hot oven if the weather is not amiable to outdoor cooking.
Advertisement