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BEER CAN CHICKEN Recipe

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This recipe for BEER CAN CHICKEN is from The Lucas Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Brine
 2 cans beer cold (wheat/IPA)
 2 cups water
 ½ cup kosher salt
 ½ cup packed dark brown sugar
 2 tbsp Cajun spice
 1 tbsp peppercorns
 4 cups ice water
Chicken
 1 whole chicken (remove giblets/neck from cavity)
 2-3 rosemary sprigs
 1 can beer (wheat/IPA)
 2 tbsp Cajun spices
 1 tsp poultry season
 2 tsp vegetable oil
Compound Butter
 ½ cup unsalted butter (1 stick) – softened
 1 tbsp minced cilantro fresh
 1 tbsp minced rosemary fresh
 ½ tbsp minced thyme fresh
 2 tsp garlic powder
 ½ tsp garlic salt
 ½ tsp poultry season
Directions:
Directions:
Brine
 In large sauce pan over high heat place water, salt, sugar, spices and peppercorns stirring until salt and sugar dissolved and just short of a boil remove from heat. Let cool - add beer and ice.
 When cool to touch submerge chicken in brine (add additional water so chicken is fully covered). Refrigerate up to 24 hours – recommend minimum of 4 hours. [Use non-reactive container – glass, plastic, stainless - to hold chicken while soaking in brine]
Compound Butter
 Place butter in bowl - add all herbs and mix till well blended.
 Place mixture on wax paper and roll into log shape about 1-½” diameter. Place in freezer until hard enough to slice into pieces.

Chicken
 Set up grill for indirect heat grill medium heat (350o) – place drip pan under location of bird.
 Take compound butter and cut in slices 1/8” and place between skin and meat.
 Remove chicken from brine and rinse then pat dry. Tuck wings back and drizzle oil over outside rub it all over the skin then sprinkle 1 tbsp of spice rub over skin.
 Remove 1/3 to ½ of beer from can and use church key to put additional holes in top of can. Place remaining 1 tbsp of Cajun spices and poultry season in beer (careful beer will foam) plus rosemary sprigs.
 Hold the bird upright with open of body cavity at bottom and slide over beer can and pull legs out to form tripod to stand upright (use vegetable oil on outside of can if need assistance to fit bird over it).
 Cover grill and cook till chicken register 170o – about 11/4 to 11/2 – if skin is browning too much protect with foil. When done remove from grill and let cool 5-10 minutes before remove from beer can and carve.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
45 mins, overnight marinate

 

 

 

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