Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun



 



BBQ Beer Can Chicken

September 18th, 2009 · 13 Comments

BBQ Beer Can Chicken

This unusual recipe makes some of the moistest, succulent, flavorful barbecued chicken we have ever tasted. The secret: an open can of beer is inserted into the cavity of the bird, which is cooked upright on the grill. Besides being incredibly tender, the bird makes a great conversation piece. The proper beverage? Beer, of course. I also find that the larger 18 to 24 ounce tall beer cans work better for standing up the bird in all its glory! The beer adds moisture in addition to flavor during the slow grill roasting process, and if wood chips are added a nice smoke flavor also imparts the most wonderful tasting chicken.  My own Finger Lickin Rub adds just the right spice and you can order it from the links provided below.  And since summer officially is still on until Tuesday, this is one more shot at getting the grill fired up before the Autumnal Equinox on the 22nd.

Serves 4 to 6

Ingredients

1 large whole chicken (4 to 5 pounds)

3 tablespoons Finger Lickin Rub¹

1 can (18-24 ounces) beer

Preparation

1. Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets, and set aside for another use. Rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Sprinkle 1 tablespoon of the rub inside the body and neck cavities, the rub another 1 tablespoon all over the skin of the bird. If you wish, rub another 1/2 tablespoon of the mixture between the flesh and the skin. Cover and refrigerate the chicken while you preheat the grill.

BBQ Beer Can Chicken

2. Set the drip pan in the center of the grill, between the mounds of coals. Place the food on the grate over the drip pan, and cover the grill. You’ll need to add about 10 to 12 fresh briquettes to each side after an hour of cooking. If you want to add a smoke flavor, add 1 to 2 cups of presoaked wood chips, or 2 to 4 chunks, to the coals just before you start to cook, and again whenever you replenish the coals. Set up the grill for indirect grilling* placing a drip pan in the center. If using a charcoal grill, preheat it to medium. If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium. (NOTE: Click image for a larger view.)

3. Pop the tab on the beer can and take a good sip or until it is within an inch of the top. Using a “church key” –style can opener, make 6 or 7 holes in the top of the can. Then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity.

4. When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird.

5. Cover the grill and cook the chicken until fall-off-the-bone tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour.

6. Using tongs lift the bird to a cutting board or platter, holding the metal spatula underneath the beer can for support. (Have the board or platter right next to the bird to make the move shorter. Be careful not to spill hot beer on yourself.) Let stand for 5 minutes before carving the meat off the upright carcass. (Toss the beer can out along with the carcass.)

* Indirect grilling on a Charcoal Grill:

To set up you grill for indirect grilling, light the coals.

When they are blazing red, use tongs to transfer them to opposite sides of the grill, arranging them in two piles. Some grills have special half-moon-shaped baskets to hold the coals at the sides; others have wire fences that hook onto the bottom gate. Let the coals burn until they are covered with a thin layer of gray ash.

Set the drip pan in the center of the grill, between the mounds of coals. Place the food on the grate over the drip pan, and cover the grill. You’ll need to add about 10 to 12 fresh briquettes to each side after an hour of cooking.

If you want to add a smoke flavor, add 1 to 2 cups of presoaked wood chips, or 2 to 4 chunks, to the coals just before you start to cook, and again whenever you replenish the coals.


¹Finger Lickin’ Que Rub Spice Blend

Man oh man, this stuff really is finger lickin good! We use it for all our barbecues on chicken, pork, beef, shrimp, scallops…you name it, if you can grill it you can season it with our Finger Lickin’ Que Rub!

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Tags: Barbecue · Entrees · Recipes

13 responses so far ↓

  • 1 pegasuslegendNo Gravatar // Sep 18, 2009 at 5:51 pm

    that looks awesome~

  • 2 JessieNo Gravatar // Sep 18, 2009 at 6:36 pm

    now that is true bbq!

  • 3 HoneyBNo Gravatar // Sep 18, 2009 at 6:43 pm

    We love beer can chicken!!!

  • 4 lululuNo Gravatar // Sep 19, 2009 at 1:00 am

    i’ve always wanted to make can chicken! however, it’s kinda intimating to me.
    yours looks really irresistible. i think i gotta try once.

  • 5 Dana MaxNo Gravatar // Sep 19, 2009 at 3:46 am

    This looks too good and delicious! 🙂

  • 6 sizzlechefNo Gravatar // Sep 19, 2009 at 4:04 am

    Looks delicious ! Thank you for sharing. Cheers !

  • 7 MirandaNo Gravatar // Sep 19, 2009 at 6:58 am

    My husband and I make this every weekend. WE LOVE IT!!!
    Thank you for sharing.

  • 8 The BBQ GrailNo Gravatar // Sep 19, 2009 at 12:15 pm

    Great job on the chicken Chef.

  • 9 Heidi from Savory TvNo Gravatar // Sep 21, 2009 at 4:34 am

    Beer can chicken, I always hear so much about it and was wondering if it lived up to the hype! You’ve convinced me to try it 🙂

  • 10 The Hungry MouseNo Gravatar // Sep 21, 2009 at 9:46 am

    Love it! You’ve got me hankering for bbq. Since we just moved, we haven’t set the grill up properly. Time to fix that!

    +Jessie

  • 11 JMomNo Gravatar // Oct 7, 2009 at 12:37 am

    I’ve been wanting to make beer chicken bbq for a long time! You’re right, it’s not too late to fire up the grill one more time 😉

  • 12 HollyNo Gravatar // Oct 11, 2009 at 4:00 pm

    I think chickens look so cute sitting on the beer can.

  • 13 CoshonNo Gravatar // Jan 8, 2012 at 10:00 am

    Great recipe! I tried it yesterday and I have got to say that your rub is outstanding! I have added it to my “cajun” section of drunken chicken on my website. Kudos!