Beer Can Chicken
Submit Your own Recipe
By: jay barbour
Date Posted: Mar/15/2013
Whole chicken (less than 5 lbs)
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.
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
CommentsRegister or Login to Post CommentsNo Comments yet