A girlfriend of mine asked me if I had ever madeÂ Beer Can Chicken.Â As ofÂ last night, I can now say I have & it was quite tasty & something different to do with your grill.Â I like a darkÂ beer, so I triedÂ Guinness with our recipe.Â Â
- 1, 4Â poundÂ whole chicken
- 2 teaspoons veggie oil
- 16-ounce can of Â beer, your choice
- 1/2 cup wood chips, preferably hickory
For the rub:
- 1 teaspoon dry mustard
- 1 teaspoon granulated onion
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
Combine all rub ingredients in small bowlÂ & set aside.
Remove giblets and neck from chicken and discard or save for another use. Rub chicken all over with vegetable oil, inside and out.
Pour half of your beer over the wood chips with a cup of water.Â Let soak 30 minutes.
With the pointed end ofÂ a can opener-Â punch several holes in the top ofÂ your beerÂ can. Pour several tablespoons of the spice rub into the can, working slowly so it doesn’t foam over.
Go ahead & get your grill for indirect grilling, with most of the coals piled on one side and just a few sprinkled on the other. If using a gas grill, turn off half the jets.
Place the can on a flat surface. Slide the chicken’s cavity over the can. Carefully place on the grill rack, pulling out the chicken’s legs to balance it like a tripod. Sprinkle soaked chips on the coals and cover the grill. Grill until chicken registers 170 degrees in the breast and the juices run clear, adding more coals and wood chips if necessary.
With aÂ heavy glove, use a flat spatula to lift the chicken and can off the grill and onto a flat surface, like a cutting board. Let stand about 10 minutes. Lift off the can, or carve into serving pieces while still on the upright can.