A Summer Grilling Treat, Beer Can Chicken

If you love to grill, and love juicy, flavorful chicken, then this method is for you.

A Summer Grilling Treat, Beer Can Chicken

A Summer Grilling Treat, Beer Can Chicken

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A Summer Grilling Treat, Beer Can Chicken

A Summer Grilling Treat, Beer Can Chicken

There are many separate pet names given to this single method of cooking chicken such as "Chicken on the Throne", "Beer Can Bird", Or some less than polite terms. Anything term you use to refer to this recipe, them main ingredients are a can of beer and a chicken.

There are many separate ways to go about this method of cooking chicken, but these differences are the subtleties of spices to add and such. This method is very much open to experimentation, from adding separate herbs and spices, to which kind of beer to use. Be creative!

This is my favorite way to furnish "Beer Can Chicken".

Ingredients:

1 Chicken

½ can of Guinness (my favorite, but experiment with your own preferences)

salt (as a rub)

Pepper (as a rub , alternatively, you can replace the salt and pepper with my personal favorite, Tony Chachere's Cajun Seasoning)

Olive oil

3 cloves of garlic, crushed

1 tablespoon of honey

1 teaspoon of vinegar, my preference is Balsamic

Preparation:

Wash chicken thoroughly, and pat dry. Rub the exterior of the chicken with salt and pepper or Tony Chachere's and a light coat of olive oil.

Open the can of beer and arrange of half the can, any way you deem necessary. Poke two holes near the top of the can, above the beer level. Add the crushed garlic, honey, and vinegar to the can. I also add a dash of Tony Chachere's, or salt and pepper to the can, but this is not necessary. Swish the can a bit (gently now), or use a skewer to mix the honey into the liquid.

Cooking:

Place the can on a preheated grill and lower the chicken onto the can, balancing the bird as best you can. This is where some issue may come up with tipping, especially if the bird is large. A quick search on the web will bring up some roasting products to help hold the chicken and can upright, although it is not ordinarily principal to buy added equipment.

Cook the bird nearby an hour and a half with the grill cover in place. Check with a meat thermometer towards the end of that time. The bird is ended when the temperature in the deepest part of the thigh is 170-180 degrees Fahrenheit (76 to 82 Celsius)

Remove the bird and let sit for nearby 10 minutes with the can still in place. Then carve and enjoy!

Some citizen ask, why beer? Well, the best acknowledge that I have found is that the beer adds a source of moisture to the chicken that keeps it from drying out, but so would any liquid. Well, it goes a bit deeper than that. It seems that the the yeast and malt found in beer reacts with the chicken, particularly the skin, production it thin and crispy while the meat remains juicy. This being said, if you abstain from alcohol for personal reasons, feel free to experiment with other liquids. The sky is the limit!

For even more options, try using a smoker instead of a grill, or even the oven if the weather is inclement.

Now enjoy your meal!

A Summer Grilling Treat, Beer Can Chicken

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