Ingredients: |
Ingredients: 1 whole chicken (about 4 pounds)
1 12-ounce can beer (room temperature)
2 cloves garlic, minced
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 teaspoons olive oil
1/2 teaspoon red pepper flakes, crushed
Juice of 1 lemon
THE RUB:
2 tablespoon paprika
2 tablespoons salt
2 teaspoons dried oregano
2 teaspoons dried thyme
2 teaspoon black pepper, ground
2 tablespoons onion powder
2 teaspoons garlic powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
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Directions: |
Directions:1. Prepare a kettle grill with charcoal off to one side for indirect grilling and add the soaked apple wood or mesquite wood chips over the coals. Remove the neck and giblets and pat the chicken dry with paper towels.
2. Brush chicken inside and out with oil and sprinkle with salt and pepper and 3 tablespoons dry rub. Set aside.
3. Open the beer can, pour out about 1/2 cup of the beer. Make two extra hole in the top of the can with a church-key can opener. Add 1 tablespoon dry rub to the beer can, the garlic and fresh rosemary, fresh thyme, lemon juice and red pepper flakes.
4. Hold the chicken above the can of beer and slide the chicken over the can. Fold the wings back behind the chicken. Make sure the legs are in front of the can, supporting the chicken, balancing the bird on its 2 legs and the can like a tripod. Place the chicken inside a disposable pan.
5. Place the pan on the grates of the grill on the opposite side of the charcoals, put lid on and cook the chicken until golden brown and the internal temperature registers 160 degrees F in the breast area and 175 degrees F in the thigh area on an instant-read thermometer, 1 to 1 1/2 hours. Remove from the grill and let rest for 10 minutes before carving.
6. Use a pair of locking tongs and grab the bottom of the beer can to remove from the chicken cavity. Place on a platter or cutting board to rest and cool. Carve and serve.
7. To get crispy chicken skin it needs to be heated to at least 325. Finish in the oven or hot grill for about 15 minutes to crisp it up. |
This recipe for Harry"s Beer Can Chicken is from