From the Kitchen of Tailgaters
 
Here's What's Cooking: Beer Can Chicken
 

Shopping List:

One Whole Chicken
(3 1/2 to 4 pounds)

Your Favorite Can of Beer

   

  

 

Dry Rub Basting Spray  (Optional)

1 tsp. brown sugar
1 tsp. garlic powder
1 cup apple cider
1 tsp. onion powder
1 tsp. savory or oregano
2 TBS. olive oil


 

1/4 tsp. cayenne pepper
1 tsp. paprika
2 TBS. balsamic vinegar
1 TBS. sea salt –ground
1 tsp. dry yellow mustard 
6 oz. warm beer

 
 To Prepare:
  1. Wash, dry and season the chicken generously inside and out with the rub.  Work the mixture well into the skin and under the skin wherever possible.  Place in medium bowl, cover and set aside at room temperature for 20 to 30 minutes.

  2. Using a 12-oz. can of your favorite beer, pour out half the contents into a spray bottle, add the cider, olive oil, vinegar and set aside. Take the beer can in one hand and insert it into the ChickCan™  OPTIONAL: You may add Worcestershire sauce, liquid smoke, minced garlic, onions, etc. to liquid.  You can also use fruit juices, colas, or wine instead of beer.
    3.  
  3. Place the chicken over the ChickCAN™ rack and beer can, and place on the grill over indirect heat. To prevent flare ups on the grill place the rack onto a disposable aluminum pie pan and add 1/4 cup of water.  CAUTION: Cook with indirect heat! This method of cooking chickens does two things:  first, it helps drain off the fat as the chicken cooks; second, the beer steams the inside of the chicken, while the outside is cooked by the BBQ heat, making it the most moist bird you’ve ever laid your eyes, or gums, on.  We recommend stuffing a small potato or onion in the neck opening of the chicken to keep the steam inside. For Charcoal Grills: Place coals on one side of barbecue grill, cook chicken over the other side. Add 6-8 coals every 30 min. For Multiple Burner Gas Grills: Turn gas to medium on one burner, place chicken over an unheated burner.
    For oven use: Place in a disposable pie pan and add 1/4 cup of water.  Cook at 350˚.
  4. Cook for 1 1/4- to 2 hours. During the cooking time spray the chicken all around with the basting spray several times. The chicken is done when it is dark golden brown and the internal temperature reaches 180 degrees in the thigh.  Carefully remove the bird on the ChickCANTM rack, and place it on heatproof counter top to rest for 5-10 minutes.  Remove the chicken from the beer can with tongs while holding the rack with an oven mitt.
    WARNING: That aluminum can, and the liquid in it, is very hot and can burn you.
  5. Give the chicken one more spritz of the basting spray and then carve. 

Serve and enjoy!

Recipe provided by Rick Browne


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