United Nations of Beer

Beer Can Chicken recipe

by Ashley Cotter-Cairns
(UNOB HQ)

Beer Can Chicken recipe

Not only does this recipe taste fantastic, it will turn heads when you serve it up and the can is sticking out of the chicken's backside! Not recommended for the squeamish type of cook who can't watch Hell's Kitchen without feeling faint.

Preparation time:
15 minutes (longer if you're roasting veggies with it)

Cooking time
Around 75 minutes (a meat thermometer will help determine if it's cooked through)

Ingredients

One can of beer (different beers will affect the taste, but DON'T use crappy beer unless you like crappy-tasting chicken)
Continues below

One whole chicken (recommended: 4lbs/1.8Kg)

Two tbsps vegetable oil (olive or canola oils are healthier)

Two tablespoons of salt

One teaspoon of black pepper

(optional) three tablespoons of dry spices

Directions

Remove the neck and giblets from the chicken (the giblets are often tied into a plastic bag and stuffed inside the cavity, right where you want the beer can to go) and discard. Rinse the chicken inside and out, then pat dry with a bunch of paper towels.

Rub the chicken lightly with oil, then rub inside and out with salt, pepper and the optional spice mix. Set aside.

Open beer can and drink until the can is half-full. Here's the tricky bit. Place the beer can on a solid surface. Grab a chicken leg in each hand and lower the bird's butt over the beer can. Gross!

Transfer the Beer Can Chicken to your BBQ or oven and place in the center, balancing the bird on its legs and the can for stability. Cook the chicken over medium-high BBQ or at 350F in the oven.

On the BBQ, use indirect heat (with no coals or burners on directly under the bird), with the grill cover on, for approximately 75 minutes, or until the internal temperature registers 165F in the breast area and 180F in the thigh.

Remove from grill and let rest for 10 minutes before carving.

If you succeed with this recipe, you'll be the talk of the beer tent at your cookout!