Beer Can Chicken

Beer Can Chicken is a great way to ensure your chicken is cooked to perfection…Crispy on the outside and moist inside!

Ingredients:

  • 4 pound chicken
  • 1 lemon
  • 1 can of beer
  • Spice rub (see below)
  • BBQ sauce

Directions:

1. Remove Giblets. Rinse chicken with the lemon juice. Pat dry with paper towels. Put on your spice rub. Could be any rub you want.  Empty beer to half a can.

2. Place the beer can on the grill over indirect heat. Grill should be at 300-325 degrees (medium-high heat) Put the chicken on the beer can and cover for 1 hour 15 minutes..or to chicken thigh meat reaches 180 degrees F.

How to tell the temp of a charcoal grill

3.  With 15 minutes to go lightly brush your BBQ sauce over the bird so it gives the chicken a nice glaze. When finished, remove from grill, take the can out and let the bird sit for 10 minutes.

4. Carve and enjoy!

Uncle Bill’s DRY RUB:

  • 1 tablespoon of kosher salt
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of ginger powder
  • 1/2 teaspoon of crushed coriander
  • 1/2 teaspoon of Paprika
  • 2 teaspoons of LIGHT brown sugar
  • The zest of 1 lime

email me your favorite recipes and shoot a video of you makin it! recipes@gourmetdud.com

beercan

4 Responses to “Beer Can Chicken”

  1. [...] recipe came out great (Beer Can Chicken) and I gotta tell you…. the JORTS were not as bad I had [...]

  2. Tom says:

    WOW… I just made my first Beer Can Chicken on my gas grill!
    So easy… and the most delicious bird we’ve ever had.
    The drumstick just pulled free and easy from the meat, it was amazing.
    I want to cook one every weekend!!
    Thanks G-Dude… you da MAN!

  3. Brian says:

    JORTS! PBR! I am gonna make it this weekend. Great job Cibalis!

  4. Evander says:

    That was the most banging chicken i ever made and was a huge hit at the superbowl party this weekend. It was not hard to make at all especially since we keep a 12 of PBR in the fridge at all times. I would have made the Jorts to but the only pair of jeans i have are black and they go great with my sleveless, hooded flannel. Pete, thanks for the moist on the inside and crisp on the outside gourmet recipe. I will be back for more cooking ideas in the future!!

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