Every now and then, you hear about something so unfamiliar and seemingly out there that it borderlines the preposterous. But then, to your surprise, you find out it’s actually really amazing and everyone else has been doing it for years…and loving it! Such was the case for us with Beer Can Chicken. Something seemed obscene and unappealing about sticking a can of beer–of all things–in the main cavity of a whole chicken and then cooking it. Is it just us? Apparently so. We were the only ones that were missing out on this obscene, yet unique cooking experience. Once you actually get past the actual beer in the butt part, you’re good to go.
We love beer. We love grilled chicken. It actually couldn’t have been any more simpler. Game on! Just smother a whole chicken with your favorite oil or fat source of choice (butter usually wins these fights), rub her down with your favorite herbs and spices of choice, open a can of beer, take a sip or two, stick it up you-know-where (see…obscene and unappealing, right?), and place her in the middle of the grill. An hour or so and 165 degrees later you have some of the most juicy and tender chicken you’ve ever eaten in your life. It’s suck-the-bones amazing. A charcoal grill is best! It infuses the meat with unrivaled flavor, but use whatever you have on hand. Oh, and taking the can out of the cooked bird is actually the most difficult step. This could be a two person task, or you could just be prepared for a little spillage.
Beer Can Chicken – Serves 4 to 6
1 whole chicken, cleaned and innards removed
1/4 cup unsalted butter, room temp or olive oil
1/4 cup fresh rosemary, roughly chopped
1 tablespoon seasoning salt
2 teaspoons coriander
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon black pepper
1/2 teaspoon kosher salt
1 can beer
1. Open can of beer and pour out 1/4 cup of liquid.
2. Brush whole chicken with oil or butter. Combine all spices and herbs in a small bowl and rub mixture all over chicken.
3. Carefully set the beer can on a flat surface or table top and shimmy bird down on top of the can. The chicken should be pushed down far enough for the legs to touch the flat surface. Transfer chicken to grill and set squarely on top of the rack. Cover with grill top.
4. Cook chicken on a preheated charcoal grill, or gas grill, at 375 degrees for 75 minutes or until a meat thermometer reads 180 degrees when inserted into the bird’s breast. Let rest 5-10 minutes before cutting.
Click HERE for the printable recipe.
Other recipes you may enjoy...
Split The Pea
The Duo’s Ethnic Exploration: Maori
A Tasty Deed
Una Noche en Espana
Foodbuzz 24, 24, 24: A Collective Consumption