Beer Can Chicken
This chicken is on a roaster made for cooking chicken this way but we've made it
on a can of beer many times. Yes, just place the chicken on a can of beer, position the legs as in the picture above. It won't tip over and the sight of the chicken upright like this
just makes you laugh. It also tastes great.
1 whole chicken (4-5 pounds)
1-12 ounce can beer (room temperature)
2 cloves garlic, minced
2 sprigs fresh rosemary
2 teaspoons olive oil
1 teaspoon dried thyme
Juice of 1 lemon
This chicken is on a roaster made for cooking chicken this way but we've made it
on a can of beer many times. Yes, just place the chicken on a can of beer, position the legs as in the picture above. It won't tip over and the sight of the chicken upright like this
just makes you laugh. It also tastes great.
1 whole chicken (4-5 pounds)
1-12 ounce can beer (room temperature)
2 cloves garlic, minced
2 sprigs fresh rosemary
2 teaspoons olive oil
1 teaspoon dried thyme
Juice of 1 lemon
For Rub:
1 teaspoon paprika
1 teaspoon salt
1 teaspoon fresh rosemary, chopped
1 teaspoon dried thyme
1/2 teaspoon black pepper, ground
1/2 teaspoon lemon zest
1 teaspoon paprika
1 teaspoon salt
1 teaspoon fresh rosemary, chopped
1 teaspoon dried thyme
1/2 teaspoon black pepper, ground
1/2 teaspoon lemon zest
or use store bought rub
- Combine all rub ingredients in a small mixing bowl. Set aside.
- Remove giblets and the neck from chicken. Sprinkle all over with rub, including cavity. Open can of beer and discard half of it(drink it, of course!).
- Place, minced garlic, rosemary, thyme, and lemon juice in it. Make sure to pierce two more holes on the top of beer can.
- Place chicken on top of can.
- Preheat grill. Place birds grill balanced by the beer cans. Grill over indirect medium heat for 1 1/2 to 2 hours until internal temperature of thigh is 180 degrees. Remove chicken when finished cooking and let sit (with beer can still intact), for 10 minutes before carving.
