Beer Can Chicken Recipe
- 1 x 4 pound whole chicken
- 1 can beer
- 2 Tbsp. salt
- 1 tsp black pepper
- 3 Tbsp. your favourite dry spice, rub
- 2 Tbsp. vegetable oil
- Remove neck and giblets.
- Throw away.
- Rinse chicken inside and out; pat dry with paper towels.
- Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub.
- Set aside.
- Open beer can and take several gulps (make them big gulps so which the can is half full).
- Place beer can on a solid surface.
- Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can.
- Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its two legs and the can like a tripod.
- Cook chicken over medium- high, indirect heat (i.e.
- no coals or possibly burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hrs or possibly till the internal temperature registers 165 F in the breast area and 180 F in the thigh, or possibly till the thigh juice runs clear when stabbed with a sharp knife.
- Remove from grill and let rest for 10 min before carving.
- Q) Why did the chicken cross the road A) Because it couldn't remember where it left its beer
chicken, beer, salt, black pepper, your favourite, vegetable oil
Taken from cookeatshare.com/recipes/beer-can-chicken-82974 (may not work)