BEER CAN CHICKEN

BEER CAN CHICKEN

You may also do this in the oven-just set the chicken, prepared on the can, in a roasting pan to prevent its dripping onto the floor of the oven. Results are memorable, and hilarious. If you have trouble with your chicken being dry-especially the breasts-this method solves the problem in spades.  Classically done in the grill/smoker which does add flavor and color.

8 servings.

1 whole chicken (about 4 pounds)
1 tablespoon olive oil
1/2 cup your favorite spice blend-I use Tony Chachere’s
1 can (12 ounces) beer

1.Preheat gas grill to medium heat (350 degrees). Remove giblets from chicken cavity. Rinse chicken inside and out; pat dry. Rub chicken with oil. Rub cavity with 1 tablespoon of the spice blend Reserving 1 Tbsp to put inside the beer can.. Sprinkle remaining Chicken Seasoning evenly over surface of chicken. Tuck the chicken wings behind the body of the bird., or not, as you prefer.

Remove about 2 ounces beer and poke 2 holes in top of can. Put the reserved Tbsp. spice blend into the can-careful, it will foam. Hold chicken upright (legs pointing down) and insert opened beer can into cavity. Stand chicken in upright position in center of grill.

Position legs to best support chicken (similar to a tripod). Close lid. (No need to need to cover the chicken if it is being cooked in the oven).

Grill or roast chicken 55 minutes or until cooked through. Remove chicken from can before serving.

For charcoal grill, use indirect medium heat.