Is it me, or does Beer Can Chicken remind you of a frat boy dinner? Boys and a brusiki go hand in hand. But sorry boys, this girl loves a beer inspired food too! I obsess over creative backyard grill techniques so I had to try this easy to master delicious meal. It's endlessly adaptable, if you don't like beer, you can use wine or chicken stock with any herb or flavorings you prefer. I just slathered up my chicken with a homemade dry rub. You lower the chicken over an open can of beer, yes basically a beer can in the chicken's butt. The chicken balances like a tri-pod with the beer can and the two legs providing support. With this technique, you get a succulent inside, as the beer continuously steams into the cavity of the chicken, and a crisp outside.
1 4 lb chicken ( I used Empire Kosher Chicken)
1 12 oz can of beer, half full ( I used Half Acres Over Al)
Spice rub, either store bought or you can make your own (recipe below)
Kosher salt and freshly ground pepper
Preheat the grill to medium high heat.
Prepare the chicken by applying your spice rub, making sure to season the meat under the skin of the chicken. Season the cavity and skin with kosher salt and fresh ground pepper. Place the chicken on the open beer can so that the beer can is inside the cavity of the chicken. Make sure the beer can is open and half full, I recommend drinking the first half, or it will explode. You can also cut the top of the can completely off which will allow for extreme succulence. Place the chicken upright on the grill over the grill pan and over indirect heat. Grill the chicken, covered for about 1 hour to 1 1/2 hour.
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon chili powder
1 tablespoon brown sugar
1 tablespoon kosher salt
1 teaspoon cayenne pepper
Mix thoroughly and apply to meat.