Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Sep 25, 2017
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
RSS FEEDS
Keep up with one or all of your
favorite Sauce Magazine columns
RECIPES
Beer Can Chicken On The Grill
Serves 4 to 6 servings
Rate It:
You must login to rate

June 2005

INGREDIENTS

1 whole chicken, neck and giblets removed
2 Tbsp. vegetable or canola oil
2 tsp. salt
1 tsp. pepper
3 Tbsp. dry-rub poultry seasoning of your choice
1 can of your favorite beer

PREPARATION

• Place an 8-inch aluminum pan in the center of the grill to catch the drippings. Surround it with charcoal for indirect heat. Light the coals. The fire should be medium hot.
• Drink about 1/4 to 1/2 of the beer.
• Rinse the chicken in cold water. Dry it with paper towels inside and out, then rub the skin and the cavity with the oil and again with the salt. Repeat the rub with the poultry seasoning.
• Hold a chicken leg in each hand and force the chicken over the beer can.
• Place the chicken and the can into the pan. The legs should be spread to make three points of contact (the can and the two legs) for stability.
• Grill with the lid closed for 1 hour and 10 minutes. Check the internal temperature with a meat thermometer. It should be 180 degrees in the thigh, 165 degrees in the breast.
• Remove the chicken from the grill. Let it rest for 10 minutes before carving and serving.

Want to comment on this recipe? Login or sign up on Sauce.
And/Or
Conceived and created by Bent Mind Creative Group, LLC ©1999-2017, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004