Juicy Beer Can Chicken
Posted by Caveman Cooking on October 26, 2009
Easy to make and incredible on the palate. May be the juiciest chicken you will ever eat! Leftovers make great tacos, salads, chicken salad sandwiches, or just old-fashioned cold leftover chicken.
1 Whole Chicken (5-6 lbs)
1 Can of Beer (warm, 2/3 empty)
2 Tbsp of Texas Select Seasonings™ “The Juicy Pig”
1/2 Lemon, juiced
1 Very Shallow, Oblong Aluminum Cake Pan (disposable)
Place cake pan centered under BBQ grill, then light. (NOTE: If using charcoal, first light coals and allow to grey-out. Then spread coals evenly around perimeter of grill, leaving hole in the middle of grill, and place cake pan in hole.) This is important in order to avoid flame-ups!
Remove neck, liver and gibblets from chicken and rinse bird well inside and out in cool water. Rub entire outside of bird with lemon juice, reserving some to put on the inside. Then liberally apply TSS The Juicy Pig seasoning to both inside and outside if chicken.
Take can of warm beer and pour out 2/3 of it. (NOTE: I know this is sacrilege for many of you. So, pour it into a beer mug and throw it in the freezer … it will be perfect by the time the bird is done!) Use a small punch or finishing nail and poke numerous holes in the top 1/2 of the can.
Hold the bird vertically and place the can as far as possible into the large hole between the legs (insert joke here). Then place bird with can centered on grill over drip pan.
If using gas grill, turn off middle burner. If using charcoal, see note above. Cover grill and try to keep hood temperature around 300°. Should be done in 70-80 minutes.
Don’t peek for at least an hour, but keep an eye out for flame-ups or rising temps. Whatever you do, don’t take your kids out for a quick bike ride or your bird may end up looking like this:
The skin should be very crispy. But, even if the skin gets overdone a bit, no worries! Just peel off the burnt parts and the meat underneath will still be the juiciest you’ve ever had … REALLY!
Serve with any sides you’d like. This time, we made rice pilaf and a caprese salad made with homegrown tomatoes and basil:
Prep Time = 10 minutes
Cook Time = 70-80 minutes
©2009 UFishClub.com/UFC – Unemployed Fishing Club™ All rights reserved. This recipe originally appeared on the UFC – Unemployed Fishing Club Forums at http://ufishclub.com/ufcfishingforum.html authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.