Mains, Fixins' & Sweets

Beer Can Chicken

Lets Live Yall Beer Can Chicken header.jpgThere’s something about putting a beer in the rear of the chicken that just transforms it into something so delicious. While the chicken is dry roasting on the outside, the inside is being bathed with steamy beer, keeping the chicken meat wonderfully moist. It’s a magical thing. 

 

Lets Live Yall Beer Can Chicken Ingredients.jpgYou will need: Beer, paprika, pepper, salt, garlic powder, olive oil and of corse a chicken.

 

Lets Live Yall Beer Chicken Grilling.jpgSprinkle spices all over the bird. Drink half of your beer can or fill up your sittin chicken with beer. Put on grill over indirect heat. Cook for about an 1 1/2 or until juices run clear.

 

Lets Live Yall Beer Can chicken grill.jpgIt’ll get nice and crispy. let it rest for about 15 minutes. then carve.

 

Lets Live Yall Beer Can Chicken Finished.jpgI wish this picture could capture the juice of this because it is amazing.

 

Beer Can Chicken

Ingredients

1 whole chicken, approximately 4 to 5 pounds
4 tablespoons paprika
1 tablespoon freshly ground black pepper
1 tablespoon kosher salt
1 tablespoon garlic powder
1 can of beer (I like to use bud light lime)

 

Directions

  1. Start a fire in your grill, leaving approximately half the grilling area free of coals. If using a gas grill, turn burners to high and then, when ready to cook, turn off the burner on the side where you will place the chicken. 
  2. Remove neck and giblets from chicken. Rinse the chicken in cold water. Pat dry.
  3. Combine all the spices in a large bowl, then apply the dry rub to the chicken, inside and out.
  4. Put the beer can on a solid surface. Pick up the chicken and, taking a leg in each hand, put the cavity over the can and slide the bird down onto it. Carefully transfer the bird and the can to the cool side of your grill, its back to the fire, balancing the chicken upright and using the legs to support it in this position.
  5. Cover the grill and cook for approximately 1 1/2 hours, until the breast meat registers 165 degrees on an instant-read thermometer or until the legs are loose in their sockets. De-can and carve.

 

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