Beer Can Chicken
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By: jay barbour
Date Posted: Mar/15/2013


Whole chicken (less than 5 lbs)
Weber Kick n Chicken spice
Weber Beer Can Chicken spice
3 tablespoons olive oil
3 tablespoons melted Kerry Gold unsalted Irish butter 
1 12 oz can of beer, or ginger ale 
1 clove of garlic
1 small shallot



Prep whole bird by emptying cavity of innards and neck, trimming the fat caps from the tail. Rinse well with cool water and use several paper towels to pat dry inside and out. Slide your finger between the breast and the skin carefully to separate.

Mix a 50/50 blend of the Weber spices together. Place dry bird on a cookie sheet or baking pan and rub with olive oil to coat the skin and then rub the spice mixture all over the inside and out side of the bird. Reserve a couple of pinches of the rub to put in the beverage can.

Open said beverage can and drink and/or pour out approximately 1/2 of the liquid. Using a can opener with a puncture feature, (church key) poke two additional hole in the top of the can. (think of how you would open a can of tomato or pineapple juice) Put you reserved rub in the can, along with a peeled clove of garlic and peeled shallot. Slide bird over the top of the can, tail facing down.

Set you grill up for indirect. Cook for about 1:30 hours (basting with the butter occasionally throughout) or until the breast is 160-165 and the thigh is 180-185

Let rest for 15 minutes, then carve and serve. Also makes ridiculously great fillings for panini's!


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