Rosie's Kitchen Beer Can Chicken Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Chicken / Poultry

Rosie's Kitchen Beer Can Chicken

1 large whole chicken (3 – 5 pounds)
3 table spoons Rosie’s Kitchen Poultry Primer
1 lemon, sliced thin
1 can (12 ounces) beer
1 disposable aluminum loaf style pan

(Recipe – serves 2 – 4 people per chicken)

A few quick notations: Since the chicken will stand “on end” on top of the beer can, this recipe works best with a Weber, dome style bbq unit.

Clean the chicken. Remove & discard body cavity fat & giblets. Rinse the chicken with cold water, inside & out. Drain & blot dry with paper towels. Discard paper towels. Sprinkle 1 table spoon Rosie’s Kitchen Poultry Primer dry rub inside the body & neck cavity. Loosen the skin around the breast are. Place thinly sliced lemons & ½ table spoon dry rub in the space between the breast meat & the skin. Reserve ends of lemons for later use.Sprinkle 1 table spoon dry rub all over the skin of the bird.

Cover bird & refrigerate while preparing coals of the fire.

Set up the coals for indirect grilling. Lift grill. Make two coal “pyramids” & place a disposable aluminum drip pan in the center. Heat until coals are glowing & ash begins to form.

Open the beer can. Pour off about 1 inch of beer. Use a can opener to open the entire top of the beer can. Spoon in remaining ½ table spoon of dry rub & ends of lemon.

Now for the tricky part
use care & you won’t have any worries. Work next to the bbq. Hold the chicken upright, legs down. Insert the beer can into the cavity & place on the center of the grill, over the drip pan. Stand the chicken upright (the legs and can will balance the bird. Cover the grill & cook for about 1 ¾ - 2 hours until completely cooked. Make sure the coals burn well the whole time. Use internal thermometer to register 180 f at the thickest part of the thigh.

Use care when removing the bird from the bbq unit. Have the platter or large cutting board available near the unit. Using 2 sets of heavy duty tongs, remove the bird from the grill, pulling on the beer can to dislodge from the body cavity. Use steady pulling action & take care not to spill hot beer on yourself. Allow bird to rest for a few minutes & then carve & serve.

Recipe created 2004-07-07.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.