Beer Can Chicken – A delicious barbecue recipe

You may have seen some recipes like this in magazines or on television, but roasting a chicken over a beer can on the barbecue is actually a very easy and delicious way to get a super succulent tasting roast chicken without a lot of work.

This recipe for beer can chicken uses a simple spice rub to flavor the chicken as it cooks slowly. The point of using a can of beer is two fold. One, so that the liquid (beer), evaporates during the cooking process and is partly absorbed into the cavity of the chicken keeping it moist while it roasts, and second, it acts as a stand so that the chicken is never lying on one side, thus eliminating uneven cooking.

You will also baste the chicken while it cooks and after it is done adding moisture and flavor.

This is a perfect summer backyard cookout method of cooking as it is as delicious as it is fun. Depending on the size of your barbecue and the crowd you plan to feed, you can roast more than one chicken at a time following the exact same recipe as written below.

This chicken goes great with potato salad, tossed green salad, corn on the cob and of course, beer!

Ingredients

  • 1 chicken (approximately 3 1/2 pounds)
  • Barbecue spice rub (You can use any store bought favorite barbecue rub or you can make your own)
  • 1 can of beer (375 ml)
  • 2 T butter
  • 2 T hot sauce
  • 1 T lemon juice
  • Two aluminum pie plates

Method

Preheat grill to medium-high

Wash the chicken well, inside and out with cold running water. Pat the chicken dry using kitchen towels.

Rub the inside and the outside of the chicken with your barbecue spice rub of choice, pushing firmly into and under the skin so that it sticks.

Open the can of beer and eliminate about 2 T of beer (dump or sip, your choice).

Place one aluminum pie plate inside of the other and place the bear can in the middle. Carefully put your chicken over the beer can so that the can is inside the cavity of the chicken and the chicken is standing upright.

Prepare the basting sauce by melting the butter in a small saucepan over medium heat. Add the hot sauce and lemon juice and whisk until mixed.

Place the chicken on the pie plates onto the preheated grill. Close the lid of the grill and roast the chickens for about 50 minutes until they are fully cooked. Baste with sauce after 1/2 an hour and then liberally at the end of cooking. When cooked, the chicken should look golden brown, and when pierced in the thigh, juices should run clear. You can also check doneness with a thermometer in the thigh. Chicken is done when thermometer reads 160 degrees F.

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