Beer Can Chicken April 28 2016
Memorial Day is the start of BBQ season – time for food, folks and fun in the sun! A few years back, my cousin Litch introduced me to a succulent summertime creation called “Beer Can Chicken” and I’ve been hooked ever since. Amended slightly to include a do-it-yourself lower sodium spice mix, it’s a home run!
What You’ll Need:
- 1 whole Chicken (about 4 pounds)
- 1 12 ounce can of Beer
- 1 clove of Garlic
- 2 teaspoons Olive Oil
- 1 teaspoon Garlic Powder
- 1 teaspoon dried Thyme
- 1 teaspoon dried Oregano
- 1 teaspoon Onion Powder
- 1 teaspoon ground Black Pepper
- 1 teaspoon ground Chili Powder (optional if you like a kick!)
What You’ll Do:
- Preheat your grill to medium heat.
- Take your 1 teaspoon of each of your dried spices – Garlic Powder, Thyme, Oregano, Onion Powder, Black Pepper and, if desired, Chili Powder – and put in a small bowl. Stir until combined.
- Taking the whole Chicken – wash it, dry it and remove the plastic giblet packet. My beloved Aunt Helen once cooked a whole turkey with its giblet plastic packet inside and, as great a cook as she was, she was never asked to cook a turkey again.
- Rub the Chicken with the 2 teaspoons of Olive Oil.
- Once the bird is coated, sprinkle your dried spice mix over the chicken, covering it all including inside the cavity.
- Open the can of Beer and discard (or drink) half of it.
- Take your garlic clove and place inside the can.
- Place the chicken on top of the can by holding the chicken up and press the can into the cavity.
- Balance the chicken on the beer can and place on the grill over indirect medium heat. Do Not put the chicken over direct heat. For example, if you are using a gas grill, turn on one side and place the beer can chicken on the other side. If your grill uses charcoal, push the coals to one side of the grill and cook the beer can chicken on the other.
- Cover the beer can chicken with foil and cook for about 1 1/2 hours until thermometer reads 165°F and juice of chicken runs clear when poked.
- Once cooked, take the beer can chicken from the grill and let it cool for about 15 minutes before removing the beer can from the bird – that will give the metal can a little time to cool down. For safety sake, still use tongs to remove the metal can, even when cooled.
- Carve the bird.