Beer can chicken
- 1 x 4 lb. whole fresh local chicken
- 2 tablespoons vegetable oil
- ¼ cup of your favorite dry spice rub (see recipe below if you want to make your own)
- 1 can of beer (or your favourite beverage)
Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out dry rub. Set aside.
Open the can of beer – pour half of it into a glass & drink it. Meanwhile, place the beer can on a solid surface. Place the bird over the beer can. Transfer the bird on the can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners are directly under the bird), with the grill cover on, for approximately 1 ¼ hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, Remove from grill and let rest for 10 minutes before carving.
(Any liquid in a can works for this recipe – it does not have to be beer. Root beer, orange juice, 7-up etc. – the important part is the moisture from the liquid)
Basic Dry Rub for Chicken
- ¼ cup brown sugar
- 2 tablespoons sweet Spanish paprika
- 1 tablespoon onion powder
- 2 tablespoons Kosher salt
- ½ tablespoon garlic powder
- ½ tablespoon Mexican chili powder
- ½ teaspoon granulated lemon
- ½ teaspoon basil, dried
- ½ teaspoon dried, rosemary, slightly ground
- ¼ teaspoon cayenne pepper (double if you like it spicier)
Combine all of the ingredients & store in an airtight container for up to 6 months.
