While the above pictured chicken is not my Beer Can Chicken, it is pretty close to how mine turned out. I had added a little BBQ sauce in the last 20-30 minutes of cooking, so mine was just a bit darker. The photo is from Ernie over at Creative Intelligence. While his recipe differs from mine, don’t they all differ from eachother in some way?

In any event, the Chicken turned out beautifully and I wanted to share photos with everyone, I really did. I was rushed and didn’t have time to do so however. It seems my grill had soot plugging the burners and I had to tear off the front panel of the grill and clean the burners out with a wire coat hanger. There was no way around this as the flames were shooting out of the front panel. It took me about 2 hours to fix the grill, some prep time for the chicken, and about 2 hours to cook the chicken. We ended up with a very late supper around 8:45pm and we were all so hungry that photos completely escaped me.

HOWEVER, I do have a great recipe to share with everyone! I have to say that this was one of the juiciest pieces of chicken I have ever had. I used Beer this time around, but I think that next time I make this I will likely be using pineapple juice or Coca-cola instead of Beer to see how it affects the flavor.

The Recipe

The dry rub: Paprika, Chili Powder, Onion Powder, Garlic Powder, Minced Onion, Cumin, Thyme, Parsley, Smokey Sweet Bell Pepper Seasoning, Sea Salt, Black Pepper

Prep the chicken: Drink half a can of beer (or whatever drink you choose) then poke extra holes into top of beer can. Sprinkle some of your dry rub into the can. Wash the chicken thoroughly. Once rinsed, thinly coat with vegetable oil. Sprinkle dry rub inside chicken and then place chicken on top of beer can (preferably using a beer can chicken wire frame holder). Coat chicken with rest of dry rub.

Grill it: Get your grill heated up to about 350 degrees. Place chicken on grill, but NOT over direct flame. If charcoal, make sure to put the coals on either side so that center is free of direct heat. Unfortunately, this recipe does not work with some grills. It is also a good idea to place the chicken inside of some sort of pan to catch the drippings and such. Cook for about 1 hour and 30 minutes, until the skin is golden-brown and crispy, then coat the chicken with your favorite BBQ sauce. Continue grilling for approximately 30 more minutes. BE CAREFUL in removing the chicken! Remember, you have a can of boiling beer in there!!

That’s that! We served ours with pasta salad, green beans, and some spinach asiago cheese bread. This weekend is my buddy Steve’s birthday so we also celebrated after dinner with his favorite: carrot cake!

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