This post is for all the dads out there that will be on their patios this Sunday evening grilling and drinking an ice-cold beer. It’s about combining those two loves into one foodstuff. Have you figured it out? Yes, it’s the magically awesome beer can chicken. It’s ridiculous to look at while it's cooking but it makes one super moist and bursting with flavor chicken.
Happy Father’s Day! Just don’t wear the tie your kids gave you while grilling (it's a serious fire hazard).
BEER CAN CHICKEN - serves 4
1 4-pound chicken, giblets and neck removed
1 can beer (12-16 ounces)
1-teaspoon olive oil
2 springs fresh rosemary
2 garlic cloves, minced
1-teaspoon dried thyme
1-teaspoon coarse salt
1/2-teaspoon ground black pepper
Juice from one (1) lemon
1 onion wedge
Spice Rub
1-teaspoon fresh rosemary, minced fine
1-teaspoon dried thyme
1/2-teaspoon ground black pepper
1-teaspoon paprika
1/2-teaspoon coarse salt
Zest of one (1) lemon
Rinse chicken inside and out and wash the beer can; pat chicken dry. Pour half of the beer out and use for another purpose, like this. Using a can opener, cut off the beer can top. Add the olive oil, rosemary, garlic, thyme, salt and pepper. Stir and set aside.
In a small bowl, combine all spice rub ingredients. Carefully lift skin and rub spices into chicken inside and out. Fold back and tuck the wings so they aren’t floppy.
Heat gas grill to high, scrub clean and then turn off at least one of the burners so the grill registers 350 degrees. If using charcoal, keep briquettes to one side. Add lemon juice to beer can, place can on grill (cool part - no direct heat) and carefully place chicken on top of can, inserting can into chicken’s cavity. Stuff the onion wedge into the neck area to keep the beer from escaping/evaporating. Grill for 1-1/2 hours or until instant-read thermometer reads 180 degrees inserted into thigh.
Carefully remove chicken from grill (with can if necessary) and let rest for ten minutes. Remove chicken from beer can. Pour remaining liquid from can into a small pot and reduce by half. Carve chicken as usual and serve with gravy. Enjoy!
Note: You can make this in your oven. Just be sure to place a drip pan on the rack below your chicken to catch any of the juices.