Beer Can Chicken
June 3, 2021 • 0 comments
We were looking for a "wine bottle chicken" recipe, but to no avail. Though we're not a brewery, beer can chicken is a fun way to get tasty chicken from the grill, and you can save your bottle of Rose to sip while cooking & enjoying your feast. We added some hamburger patties and hot dogs in this month's share to finish out the weekend cookout spread.
Directions
- Thaw chicken(s) overnight. There are various rubs you can use, but we like rubbing the chicken with avocado oil, then sprinkling on salt, freshly ground pepper, garlic powder, onion powder, and smoked paprika. (Rubbing it the night before allows the spices to penetrate, but you can rub it just before as well.)
- Preheat a grill to medium (about 350).
- Open a can of beer (any will do - we like Miller Lite), drink a third of it, and place the whole chicken over the can. While keeping it all upright, place it on top of the grill. If you're a pro, you can get it to balance, but if you want to cheat like us, use a cast iron dutch oven, or a fancy holder like this. Anything the chicken can balance against adds stability, and anything it can drip into can be used to catch drippings for drizzling on top.
- Cover the grill & cook until done (about an hour and a half, but please, like all chickens on the grill - check regularly enough to ensure it doesn't burn).
- When meat is done, remove & let cool for 10-15 minutes. Carefully remove the can from the chicken, quarter the bird, then serve.
- Goes well with roasted fingerling potatoes, rosemary and garlic, and fresh spring salad.