Yesterday was the first day of fall and as the weather cools off and the days get shorter many people are already shutting down their grills until next year.
Not me. I actually keep my grill open all year round (hey, I still love grilled steak and chicken even in the cold New Jersey winter).
So if you’re like me and you’re having company and you want to grill something that will really knock their socks off I have just what you’re looking for….
Mike’s Ultimate Beer Can Chicken Recipe!
Start with a whole chicken between 3 and 5 pounds. Clean it thoroughly inside and out, then pat dry with some paper towels.
Take a 12 ounce can of your favorite beer and pour out half. Then punch a few extra holes in the top with a can opener. This will create a vent for the steam to exit the can and permeate the chicken from the inside.
Take a tablespoon of your favorite bbq rub and sprinkle it inside the chicken’s cavity. Then rub a few more tablespoons on the outside. I also like to sprinkle a bit into the beer can itself.
IMPORTANT – My beer can chicken recipe uses the indirect grilling method of cooking. If you’re using charcoal, place the charcoal on one side of the grill and the chicken on the other. If using gas, turn off the burner directly under the chicken.
This first time I made beer can chicken, I left all 3 burners on and the drippings caught fire. My beautiful bird was completely incinerated and my grill needed some serious cleaning. I learned my lesson the hard way and now I always use indirect grilling for this recipe. The chicken is cooked by the heat inside the grill, not the flame itself.
Once your grill is preheated (medium heat), slide the chicken onto the beer can and place it onto the grill. Think of the beer can and the drumsticks as a tripod that keeps the chicken standing. Try to keep the wings tucked close to the body to prevent burning. You may even want to tie them down if they won’t stay tucked in on their own.
Close the grill and let it cook until the temperature reaches about 165 degrees Fahrenheit (about 1 – 1 1/2 hours). Carefully remove it from the grill and let sit for about ten minutes. It will continue to cook a bit as it rests.
I like to bring it to the table to show off. When it’s cooled off a bit just discard the beer can, carve it up and you’re ready to eat!
This beer can chicken recipe is one of my all-time favorites. It’s easier than you would think, it makes for a great presentation, and the chicken itself is juicy and loaded with flavor.
If you decide to try it out yourself please come back and tell me how it came out!
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