Punchline: Beer Can Chicken - printer friendly
Beer Can Chicken
Wash and dry:
5-7 lb. roasting chicken
Loosen the skin over the breasts and sprinkle some of the spice rub down into the gap .. rub in and then apply more rub to the inner and outer areas of the chicken.
Set aside on a plate and prepare the beer can (pull off the pop-top) by filling with:
2/3 c. chicken stock
A few ‘glugs of Worcestershire sauce
A few ‘glugs’ of Hoisin sauce
Line a rimmed baking sheet with foil … to make for easy clean-up.
Place the beer can dead center and lower the chicken onto the can, positioning the legs and tail end like a tripod to balance the bird.
Place the roasting pan into the oven or onto the pre-heated grill that’s lowered to the ‘LOW’ setting (see below).
Oven: Roast at 450°F for 15 minutes and then lower the oven temperature to 375° F.
Grill: Place the roasting rack in the center of the grill and run the two side burners OR place the charcoal around the perimeter of the grill basin and place the rack on the center of the grill rack. This allows indirect heat to roast the bird and lets you leave it alone for the duration of the roast.
When the chicken’s breast juices run clear, remove and cover. Let the chicken rest for 10 minutes and then carve. Any juices left in the beer can can be drizzled over the carved meat.
In a small bowl, combine and stir with a fork until uniformly flecked.
¼ c. paprika (a combination of sweet paprika and smoked paprika is wonderful)
1 tbsp. brown sugar
1 tbsp. white sugar
1 tsp. celery salt
1 tsp. black pepper
1 tsp. cayenne pepper
1 tsp. dry mustard
1 tsp. garlic powder
1 tsp. onion powder
Store the rub in a tight container. This makes enough rub for 2-3 chickens or 2 sets of baby back ribs.