"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Beer Can Chicken Recipe

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This recipe for Beer Can Chicken, by , is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Skarbek
Added: Tuesday, June 28, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 (4-5 lb.) whole chicken
2 tsp. salt
1 tsp. black pepper
3 Tbsp. dry spice rub (I use McCormick's spicy pepper rub)
2 Tbsp. olive oil

Directions:
Directions:
Set up your grill for indirect cooking. No direct heat should be under the chicken as it will cause the chicken to overheat and possibly catch the beer on fire.

Prepare the chicken by removing neck and giblets. Rinse inside and out, pat dry. Combine the salt, pepper and dry rub in a small bowl. Rub the chicken with the oil and rub the dry mixture on the inside and outside of the chicken. Be generous with the dry rub.

Open a can of beer and drink or discard 1/2 the contents. Place the beer can on a solid surface.
Grabbing a chicken leg in each hand, plunk the bird over the beer can. Place the bird in the center of the grill, away from any direct heat. (Balance the bird on the grill like a tripod.)

Cook the chicken over high, indirect heat, with the grill covered for approximately 1 1/4 hrs. or until the internal temperature reaches 165 degrees in the breast area or 180 degrees in the thigh area. Remove from the grill and let rest 10 mins. before carving.



Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 MINS.

 

 

 

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