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Beer Can Chicken

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Beer Can Chicken

Beer Can Chicken

Terri Pischoff Wuerthner

This quick, easy method of roasting a chicken yields a crispy skin and tender moist interior. You may never oven-roast a chicken again!

It's important to have a large chicken, so it will fit over the can of beer (a chicken 5 pounds, or close to 5 pounds, is ideal).

Yield: 4 to 6 Servings

Ingredients:

  • 1 large chicken (about 5 pounds)
  • 1/4 cup Cajun seasoning, such as Tony Chachere's
  • 1 12-ounce can beer

Preparation:

Remove insides from the chicken and pat dry with paper towels. 

Sprinkle the outside of the chicken evenly with the seasoning. 

Fold the tips of the chicken wings behind the back of the chicken. Allow the chicken to set at room temperature for 30 minutes (if it's a hot day, allow to set in refrigerator for 60 minutes).

While chicken is setting, heat the barbecue grill to medium heat. 

When barbecue is heated to medium (about 400ºF) open a 12-ounce can of beer. Pour about half the beer out of the can (preferably into a glass, to drink it while you're cooking). Make 3 or 4 additional holes in the top of the beer can with a can opener. Set the beer can on a flat surface and place the cavity of the chicken directly over the can. With the can as the base, balance the bird on 3 points like a tripod, with the two legs and the can being the 3 points that stabilize the chicken.

Set the chicken on the hot grill directly over the coals or burners, stabilizing it on the grill just as it was on the flat surface. Close the lid and cook for 1 hour and 15 minutes. Check the temperature with a meat thermometer placed into the thick part of the thigh. The temperature should reach 170ºF, and the juices should be clear and not pink.

If the temperature has not reached 170ºF, continue cooking the chicken, checking the temperature every few minutes, until the temperature has reached 170ºF.

Place a sturdy baking sheet or platter near the grill and carefully transfer the chicken to it. Allow the chicken to set for 10 minutes, then carefully lift the chicken off the can of beer. Cut into serving pieces and serve. Best hot, but can be enjoyed cold or at room temperature.

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