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Beer-can chicken

By J. Scott Wilson, Food columnist, food@ibsys.com
Published On: May 16 2013 12:52:02 PM CDT
Updated On: Sep 10 2013 05:10:05 AM CDT
Grilled chicken

National Chicken Council

1 roasting chicken, approx. 4 pounds
1 12-ounce can beer (I use Yuengling. It's a beer guy thing)
¼ C. spice rub of your choice
2 tbsp. vegetable oil

Light charcoal or preheat gas grill to 350° F. You'll be cooking indirectly, so light only one side of the grill.

Pour off a few ounces of the beer, no more than 1/3. If you're going to use wood chips, which I highly recommend, pour the beer over them and let them soak while you get everything else ready.

Using a churchkey or other suitable tool, carefully make two or three other holes in the top of the beer can to allow maximum vapor escape. Add 1 tbsp. of the spice rub to the beer in the can.

Remove excess fat from the chicken, then rub it down inside and out with the dry rub. Make sure to put plenty inside the body cavity and neck opening.

Lightly oil the outside of the can and set it in a shallow pan which will fit on your grill. Put the chicken onto the can slowly, and adjust the legs to make a "tripod" shape so the bird won't roll over.

Carefully move the pan to the grill and place it away from the heat, for indirect cooking. If using wood chips, drain them and put them on the coals now, or in your smoker box on top of the burner.

Roast until your probe thermometer reads 165° F. deep in the breast meat. Remove from heat and allow to rest for at least 20 minutes before carving.

Repeat as needed.

NOTE: This CAN also be done in the oven. Start at 400° F. for 20 minutes, then reduce heat to 350° until done.