Chris' Recipes

Bon Appetite!

Grilled Beer Can Chicken

Written By: Chris - May• 05•12

So the kids were all coming over a couple of weeks ago for our Sunday dinner and I wanted to make something that I hadn’t prepared for them in a while.  My friend Jennifer talks about her beer can chicken often!  I wonder how she prepares hers? I found some quality birds at Costco at a very reasonable price, so I decided to give my own version of the birds a try!

Ingredients:

2 Fryer Chickens (about 4 pounds each)
a couple Tablespoons of Vegetable Oil
2 cans of Beer

Dry rub:
2 Tablespoons Salt
1 Tablespoon fresh ground black Pepper
2 Tablespoons Lawry’s Season Salt
2 Tablespoons granulated Garlic
1 Tablespoon Oregano
1 Tablespoon Thyme
1 Tablespoon Cumin
1 Tablespoon Cajun seasoning
2 Tablespoons Onion Powder
2 Tablespoons Paprika
1 teaspoon meat tenderizer

Remove neck and giblets from the chicken.  I place them in a shallow pot of water and boil making a stock for the gravy.  After they have cooked for at least a half an hour, strain them from the stock and discard. Rinse the chicken inside and out, and pat dry with paper towels.

Open beer cans and either drink about a third to half of the can or pour it out. Rub chicken lightly with oil.

Place the beer scan onto a cookie sheet on a solid surface.  Holding the chicken place the bird cavity over the beer can.

Rub the entire outside of the bird with the dry rub.

Transfer the birds sitting on a can to your grill balancing them on their tail and legs over the can like a tripod.  Make sure that you can close the cover to your grill.  (I had the birds on the outside close to the front using the middle burner for heat because the top shelf in our grill pushes forward when you close the lid and I hadn’t thought about it until I had oiled hands and learned by trial and error!)   You want the chicken to cook over medium-high, indirect heat (no burners on directly under the bird), with the grill closed for approximately an hour and 15 minutes or until the internal temperature reads 165 degrees in the breast area and/or 180 in the thigh.

You can usually tell if the bird is cooked if the thigh juice runs clear when cut with a knife.

Remove from grill and tent with foil allowing birds to rest for 10 minutes before carving.  I served this with homemade mashed potatoes & gravy, green beans and a salad.  The family really enjoyed this

Enjoy!

Cheers!
~Chris

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  1. […] pork chops Dry rub:(left over from my beer can chicken) 2 Tablespoons Salt 1 Tablespoon fresh ground black Pepper 2 Tablespoons Lawry’s Season Salt […]

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