Monday, May 12, 2008

Beer Can Chicken

I've been wanting to make this for a while now, and I don't know why I waited so long because it was SO easy! Rub on some spices, pop the chicken on a can of beer and throw it on the grill. Delicious! There is one thing I will do different next chicken had an opening on the top, so I think some of the moisture escaped. Next time I will throw a lemon or something in there to block it up and keep all the juiciness in the chicken. This is from the Food Network.

Beer Can Chicken

3 to 4 lb. whole chicken
oil (I used olive oil)
favorite dry spice rub (I used Montreal Steak Seasoning)
can of beer (I used Budweiser)

Heat grill to medium-high. Remove all the insides of the chicken. Wash and pat dry. Rub with oil, then rub inside and out with seasonings. Pour out (or drink!) half of the beer, and place the can on a baking sheet. Plunk (that is the wording from the Food Network recipe!) the bird cavity over the beer can. Place on the grill, off to the side so it's not directly over the flame. Balance the chicken on it's two legs and the can like so...

Cook for about 1 1/2 hours with the cover on, or until the internal temperature registers 165 degrees in the breast area. Remove from grill and let rest for 10 minutes before carving.

1 comment:

Pauline said...

Love the blog -- especially loved seeing the beer-can chicken, which I can attest to being unbelievably delicious. I did it not too long ago in my oven and it rocked!