Basic Beer-Can Chicken

Basic Beer-Can Chicken

Info

Rating

Description

Here's a grilled chicken technique that's become a cult hit with backyard barbecue masters. For luxe and delicious twists on the technique (from the Japanese-flavored "Roppongi Roaster" to the Italianate "Toscana in a Can"), see the article "Beer Can Chicken Goes Upscale" in the Starters section of the August 2005 issue of Bon Appétit.

Ingredients

3- to 4-pound whole chicken
12-ounce beer can

Directions

  1. Apply your favorite spice rub, if desired, under and on skin of one 3- to 4-pound whole chicken. Add salt and pepper to taste.
  2. "Stand" the chicken onto an open beer can (filled halfway with beer or seasoned liquid from the article in the August issue) so that the can is inside the cavity. Stand upright on grill. Grill, covered, over indirect medium heat (see specifics below) until an instant-read thermometer inserted into the thickest part of the thigh reads 175°F.
  3. **For charcoal grill:**Rake hot coals to the sides and roast chicken over drip pan containing a half an inch of water for one hour. Add 12 more briquets; leave uncovered until smoking. Recover and continue cooking.
  4. For gas grill: Leave one burner off and put chicken over unlit burner for cooking time.

Tags

    Beer Chicken Fourth of July Super Bowl Backyard BBQ Summer Tailgating Grill/Barbecue Bon Appétit
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