Scroll down for a tasty, juicy Beer Can Chicken Recipe.
Also, see the links at the bottom of the page for other popular American style recipes.
This recipe produces a dish that's surprisingly tender, juicy and flavorful. Appropriately, Beer Can Chicken (also known as Drunken Chicken) wobbles and falls over when it's done.
As an added bonus, the Beer Can Chicken Recipe makes one hilarious centerpiece. There's just something about shoving a beer can up a chicken's butt that people find amusing.
Remove and discard the fat just inside the body cavity of the chicken. Remove the giblets. Rinse the chicken, inside and out, under cold running water, then drain and dab dry with paper towels.
For the dry seasoning rub, sift all dry ingredients thoroughly together.
Sprinkle 1 tablespoon of the rub mixture inside the body and neck cavities, then rub 1 tablespoon over the outside of the bird. Rub 1/2 tablespoon of the mixture between the flesh and the skin. Cover and refrigerate the chicken while you preheat the grill.
To set up grill for indirect grilling, light coals until red-hot. Then move coals to the edges of the grill with a pair of tongs. Let coals burn until covered with ash. Set the drip pan in center of grill, between coals. For a smoked flavor, add presoaked wood chips to coals just before cooking.
Using a "church-key" can opener, poke 6 holes in the beer can. Pour out (drink) about one-third of the beer, then spoon the remaining dry rub through the holes into the can. Holding the chicken upright by its legs, pull the opening of the body cavity down over the beer can.
Oil the grill grate. Place bird and beer can standing (like a tripod) on grate over drip pan, and cover the grill.
Cook for 2 hours. You’ll need to add fresh briquettes to each side of the grill after an hour of cooking.
CAREFULLY lift the bird with tongs to a cutting board or platter, holding a metal spatula underneath the beer can for support. Let stand for 5 minutes before carving.
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