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Instructions |
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Remove neck and giblets from chicken and discard.
OR you could boil the giblets in water with a bay leaf, and save for chicken stock.
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Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
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Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
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Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.
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Suggestions |
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Check out his website for a more BBQ version of Beer Can Chicken http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_14036,00.html?rsrc=like
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Originally Submitted
4/16/2008
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