A deliciously moist whole chicken, that is barbequed on top of an open beer can for added juiciness and flavor! Perfect for summer gatherings!
If you have followed this blog for a while, you know that my family LOVES to grill and smoke meats! Anytime we can throw something on the grill/smoker, we most definitely will. Keeps the mess and heat out of the kitchen, which is important when you live in Houston, Texas and its HOT HOT HOT all the time…..and when you have O.C.D and always need a spotless kitchen, haha!
A while back, we were given beer can holders for chicken on the grill. I remember getting them, thinking “wow, I can’t wait to try this out” and then putting it in my cabinet only to forget about it. Oops!!
Well, last week, I was reorganizing my kitchen cabinets (see, I told you I was O.C.D) and found the holders again. I immediately stopped what I was doing, checked my freezer, and sure enough, we had a whole chicken just waiting to be used. Yea!! I began thawing the chicken and told my hubby the change in dinner plans and he jumped on board.
We used a dark ale beer, but any works! If you don’t have a beer can holder like we did, don’t worry, simply setting a beer can, opened and upright under the chicken works just as great!
My hubby brought this yummy bird in from the grill and we all thoroughly enjoyed it. Not only was it incredibly moist, but it had a great flavor since it had both seasonings and the beer infusion. We ate ours plain, but shredded or sliced with gravy works too!!
With summer heat here, this is a great meal option that changes things up, gives you an excuse to grab an extra beer to enjoy while cooking (hehe), and is quite the flavorful dish!!
An incredibly moist, flavorful way to cook your chicken using an opened, upright can of beer to infuse the meat.
- 1/3 cup brown sugar
- 2 tbsp chili powder
- 2 tbsp paprika
- 2 tsp dry mustard
- 12 tsp salt
- 1/2 tsp ground black pepper
- 1 beer can, full (12 oz)
- 3 lb whole chicken, giblets removed
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Preheat grill to medium high heat.
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In a small bowl, combine the brown sugat, chili powder, paprika, dry mustard, salt, and pepper.
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Fit whole chicken over upright can of beer, legs being on the bottom.
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Sprinkle seasoning thoroughly around chicken.
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Place chicken, standing directly on the can, onto preheated grill and cook for about 1 hour and 15 minutes, or until juices run clear and temperature is 180 degrees on an internal meat thermometer.
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Remove the chicken from the grill and discard the beer can.
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Allow chicken to sit for about 5 minutes before serving!
I make a rub with olive oil, garlic, sweet Mesquite, fresh ground black pepper and sea salt. I use a beer can holder (available at Home Depot for about $5. I first wash the bird, inside and out and trim any excess fat. I then rub the bird all over, inside and out after patting dry with paper towels. nest step is that I use the oven and a meat thermometer and cook at 350 degrees to a temp of 190 degrees with the can and bird in a roasting pan. It is much easier to control the heat and the method produces a nicely cooked meal, especially when I put some olive oil and garlic vegetables in the bottom of the pan about 1/2 way through the cooking cycle as the drippings from the bird give the veggies an enticing flavor. I use a sixteen oz can of beer – any kind and pour off or drink about 2″ worth, adding any left over rub to the can. There are very few left overs.
That sounds delicious! I’ll have to pass that along to my hubby so he can whip that up! He’s the griller in our family, so I will leave that to him, haha!