Posted on 09/04/2010 8:46:17 AM PDT by JoeProBono
Have you ever made beer-can chicken? If you haven't, you're missing out on the juiciest grilled chicken you've ever tasted and on a few good laughs from looking at your bird perched atop a beer can on the grill. It's also incredibly easy to make, which makes it the perfect dish for this Labor Day weekend. That's if this rain doesn't keep up.
Elizabeth Karmel, a North Carolina native known as the Queen of the Grill, shared this recipe for the chicken using olive oil by Lucini Italia, a line of Italian food products headquartered in Miami. Take our word for it, it's good.
The Original Beer Can Chicken Grilling method: indirect/medium heat
Serves 4
Ingredients
1 whole roasting chicken, 4 to 5 pounds, preferably amish or organic Lucini Premium Select Extra Virgin Olive Oil 3 tablespoons favorite dry spice rub or kosher salt and pepper 1 12-ounce can domestic beer, such as budweiser or a vertical roaster Preparation Remove the neck and giblets. Rinse the chicken inside and out, if desired, and pat dry with a paper towel. Coat the chicken lightly with the olive oil and season with 2 tablespoons of the dry rub or salt and pepper. Set aside.
Build a charcoal fire or preheat a gas grill. Open the beer can, pour out about ¼ cup of the beer and make another hole in the top of the can with a church-key can opener. Sprinkle the remaining tablespoon of the dry rub inside the beer can. Place the beer can in the center of the cooking grate over indirect medium heat and "sit "the chicken on the top of the beer can. The chicken will appear to be sitting on the grate.
Cover and cook the chicken for 1 to 1 ½ hours or until the internal temperature registers to 165F in the breast area and 180F in the thigh.
Remove it carefully to a platter, holding the can with tongs. Let it rest for 10 minutes before carving.
Scouts Out! Cavalry Ho!
I have found that a 16oz can of beer works better than the small 12oz. Just keeps the bird a little further away from the grill.
I love beer can chicken. I marinate mine in fresh squeezed lemon juice, olive oil, fresh chopped thyme and rosemary with salt and pepper. The longer the better. Then follow the rest with the beer and it tastes GREAT!!
I’ve used cans of soda with excellent results. And I usually stuff an onion, some garlic, and a few sprigs of fresh rosemary in the cavity before cooking.
It is w-a-y too crispy.
We’ve done beer can chicken on our big green egg. VERY GOOD.
VEry juicy
Good Idea!
Meat, beer, open flame. Nothing else is required except potato salad and ranch style beans.
/johnny
BIG GREEN EGG
I eat the skin all the time. One of the best parts, if you ask me.
Bookmark for lunch
/johnny
You have to be fast and shameless.
Leni
self ping
So the beer can is 3/4 filled with beer ? And there are 2 holes at the top ?
What I do is pour half the beer out (for enjoyment) then add spices in the remaining beer ,whatever strikes your fancy. I use seasoned salt, rosemary, and dried onion.
YMMV.
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