June 23, 2007 Beer Can Chicken

Easy Tastebud Delights

6.23 Edition (June 23, 2007)

Easy Recipes

45 minutes+

Hi Everyone and Happy Saturday to you!

This is a perfect weekend grilling idea. I have been wanting to try this recipe since I saw it on Foodtv. A couple years ago I saw that a company started making a beer can stand so the beer can and chicken don't topple over while grilling. Enjoy!

Beer Can Chicken

1 cup hickory or smoke chips
1-12-ounce can of beer, divided
1/4 cup dry barbeque rub
1-3-1/2 to 4 pound chicken

In a 2-cup bowl, pour half the beer over the wood chips. Set aside to soak for 1 to 4 hours, adding water if necessary to cover the chips.

Using a triangle shaped bottle opener, make three more openings in the top of the beer can. Add 1 tablespoon spice rub to the beer remaining in the can. The beer can should be half-full of liquid. Lightly oil the exterior of the can with vegetable oil.

Remove fat from chicken, then wash inside and out, patting dry with paper towels. Sprinkle one teaspoon dry rub inside the neck cavity, and two teaspoons inside the main body cavity. Rub the outside of the chicken with remaining dry rub.

Set up grill for indirect grilling. Preheat only one side of gas grill, at a temperature of 350 degrees. Drain wood chips, and place them in a smoker box for gas grills. Add chicken, locating the bird on the side that is not being heated.

Cover the grill and barbeque chicken over indirect heat for about 1 1/2 hours, or until the breast meat reaches 165 degrees. Remove chicken carefully, as there may be hot liquid remaining in the can.

Makes 4 servings.

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