Beer Can Chicken Beer Can Chickens popularity took of in the 1990's. This unique cooking method adds flavor and moisture to the chicken. Preparing beer can chicken is relatively simple. A basic version starts off with removing the neck and giblets from chicken. Be sure to clean the chicken inside and out with water, and pat dry with paper towels. Lightly rub chicken with oil then rub inside and out with salt, pepper and dry rub. Set chicken aside.
The next step is to open a beer can and make sure that the can is half full. Grab a chicken leg in each hand, place the birds cavity over the beer can. Transfer the bird with can to your grill and place it in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat making sure that there are no coals or burners directly under the bird. Cook with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving. |
