Beer Can Chicken
The steam from the beer and the savory rub make this chicken very moist and flavorful.
- Prep Time : 10 minutes
- Cook Time : 2h 00 min
- Yield : 6 servings
- BASIC BARBECUE RUB
- paprika - 1 tablespoon
- salt - 2 teaspoons
- garlic powder - ½ teaspoon
- onion powder - ½ teaspoon
- pepper - ½ teaspoon
- 1 whole chicken - (4 to 4½ lb)
- 1 can - (12 oz) beer or nonalcoholic beer
- In small bowl, mix rub ingredients. Fold wings of chicken across back with tips touching. Sprinkle rub inside cavity and all over outside of chicken; rub with fingers.
- Pour out ½ cup of beer from can. Holding chicken upright with larger opening of body cavity downward; insert beer can into larger cavity. Insert ovenproof meat, grilling or digital thermometer so tip is in thickest part of inside thigh and does not touch bone.
- Heat gas or charcoal grill for indirect cooking. For two-burner gas grill, heat one burner to medium; place chicken with beer can upright on unheated side. For one-burner gas grill, place chicken with beer can upright on grill over low heat. For charcoal grill, move medium coals to edge of firebox; place chicken with beer can upright on grill rack over drip pan.
- Cover grill; cook 1 hour 15 minutes to 1 hour 30 minutes or until thermometer reads at least 165°F and legs move easily when lifted or twisted. Using tongs, carefully lift chicken to 13x9-inch pan, holding large metal spatula under beer can for support. Let stand 15 minutes before carving. Remove beer can; discard.
Making Beer Can Chicken
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