Our weather has gotten warmer over the last few days and I try to use our grill whenever possible. Working our way through the freezer I decided to cook a whole chicken that was taking up room. The last thing I wanted to do was roast a chicken in the oven, but no reason why we couldn’t cook one on the grill. The choice was to make a Beer Can Chicken. You can Google “beer can chicken” and find all sorts of recipes. I found one on SimplyRecipes.com that sounded simple and delicious. I made a few adaptations as I had a wonderful jar of grilling spices from Mountain Rose Herbs.
First the grill was prepared for indirect heat. Once the coals were going we pushed them to either side and put in an aluminum pan to act as a drip pan.
I rubbed the chicken all over with olive oil and seasoned the chicken inside and out with the grilling spices.
I took a can of beer, opened it and poured out half of the beer. I then lowered the chicken on the open can, so that the chicken was sitting upright with the can in its cavity.
The chicken was placed on the grill directly over the pan.
The cover was put on the grill and left alone for one hour. At that point you can check the chicken with a thermometer. Keep checking the chicken every 15 minutes or so until the internal temperature inserted into the thickest past of the thigh reads 160-165. The total cooking time will vary depending on the size of your chicken, and the internal temperature of the grill.
Once the chicken is done, carefully transfer it to a tray or pan. Be very careful because the beer can, and the beer inside it, is quite hot. Let the chicken rest for ten minutes. Carefully lift the chicken off the beer can. This may take two people!
The meat is so delicious and practically falls off the bone! It’s a perfect summer meal!
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