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How
to Grill Chicken on a Beer Can
by Steven Raichlen
The sight of a roasted chicken standing erect on an
upright can of beer will amaze your guests and assure your
reputation as a grill master, but looks (and stares) aren't
all this bird has to offer. The upright position helps drain
fat and crisp the skin, while the beer steams and flavors
the bird from the inside. This steaming makes Beer-Can Chicken
some of the tastiest, moistest poultry that's ever come across
your plate. Outrageous looks. Terrific taste. With a mere
10 minutes preparation time. What more could any barbecue
buff desire?
Step
1. Pop the tab off the beer can. Pour half of the beer
(3/4 cup) over the soaking wood chips or chunks, or reserve
for another use. If cooking the chicken on the can, using
a church key-style can opener, make two additional holes in
its top. Set the can of beer aside.
Step 2. Remove the packet of giblets from the body
cavity of the chicken and set aside for another use. Remove
and discard the fat just inside the body and neck cavities.
Rinse the chicken, inside and out, under cold running water
and then drain and blot dry, inside and out, with paper towels.
Sprinkle 1 teaspoon of the rub inside the body cavity and
1/2 teaspoon inside the neck cavity of the chicken. Drizzle
the oil over the outside of the bird and rub or brush it all
over the skin. Sprinkle the outside of the bird with 1 tablespoon
of rub and rub it all over the skin. You
can use any rub you fancy to season the chicken.
Step 3. Spoon the
remaining 1-1/2 teaspoons of rub into the beer through a hole
in the top of the can. Don't worry if the beer foams up--this
is normal.
Step 4. If cooking
on a can: hold the bird upright, with the opening of the body
cavity at the bottom, and lower it onto the beer can so the
can fits into the cavity. If cooking on a roaster: Fill it
with the beer mixture and position the chicken on top, following
the manufacturer's instructions.
Step 5. Pull the chicken
legs forward to form a sort of tripod, so the bird stands
upright. The rear leg of the tripod is the beer can. Set up
the grill for indirect grilling and preheat to medium. If
using a charcoal
grill, place a large drip pan in the center. If using
a gas grill, place all the wood chips or chunks in the smoker
box or in a smoker pouch and preheat on high until you see
smoke, then reduce the heat to medium.
Step 6. Tuck the wing
tips behind the chicken's back (obviously this is one chicken
that needs no trussing).
Step 7. When ready to cook, if using a charcoal grill,
toss all of the wood chips or chunks on the coals. Stand the
chicken up in the center of the hot grate, over the drip pan
and away from the heat. Cover the grill and cook the chicken
until the skin is a dark golden brown and very crisp and the
meat is cooked through (about 180 degrees F on an instant-read
meat thermometer inserted in the thickest part of a thigh,
but not touching the bone), 1-1/4 to 1-1/2 hours. If using
a charcoal grill, you'll need to add 12 fresh coals per side
after 1 hour. If the chicken skin starts to brown too much,
loosely tent the bird with aluminum foil.
Step 8. If cooking on a can: using tongs, hold
the bird by the can and carefully transfer it in an upright
position to a platter. If cooking on a roaster: use oven mitts
or potholders to remove the bird from the grill while it's
still on the vertical roaster. Present the bird to your guests.
Let the chicken rest for 5 minutes, then carefully lift it
off its support. Take care not to spill the hot beer or otherwise
burn yourself. Halve, quarter, or carve the chicken and serve.
Want more unusual
recipes? Try Steven's book. Click below for more details or
to order.
Beer Can Chicken
How
to Grill: The Complete Illustrated Book
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