Beer Can Chicken
This recipe from Just Simply Cuisine results in chicken that is exceptionally moist on the inside and deliciously crisp on the outside. Plus it’s just a really cool entertaining recipe. Two chickens can fit side by side on our grill. It takes a while (an hour to an hour and a half), but it’s SO worth it. – Terry
Ingredients
- 2 large whole 4+ lb chickens, preferably organic, rinsed and then dried with clean kitchen towels
- 2 12-oz cans of Budweiser or other cheapo beer
Memphis Dry Rub:
- 3 tablespoons paprika
- 3 tablespoons brown sugar
- 2 teaspoons cayenne pepper
- 1 tablespoon Colman’s Mustard powder
- 3 tablespoons Old Bay Seasoning
- 2 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
Instructions
- In a small bowl, combine all the Memphis Dry Rub ingredients and stir to mix. Can be put in a glass jar and store in a cool dry place for up to a year.
- Rub dried chickens all over with Memphis Dry Rub.
- Pop the tabs of the beer cans and drink the top third or so of each beer (the fun part).
- Then using a church key can opener make 3 to 4 more holes in the top of each can. Spoon a couple teaspoons of remaining dry rub through the holes into the beer cans.
- With the opening of the chicken cavity down… place the chicken over the beer can. Place birds onto your preheated 400° F grill over indirect heat spreading their legs to prop up steady or use a handy dandy beer can chicken gizmo.
- Cover the grill and cook the chickens checking them periodically and adjusting the heat until they’re fall-off-the-bone tender… about an hour to an hour and a half or so.
- Using pot holders and tongs lift the chicken off the grill holding the hot beer cans underneath so as not to spill.
- Place chickens in a large wide bottom serving bowl and let the remaining beer ooze out while the chickens rest for 10 minutes or so.
- Carve up those chickens and enjoy!