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This Beer Can Chicken recipe is so easy and so delicious. If you’re in the mood for barbeque, all you need is a 4 pound chicken, a beer and some of your favorite spices. Fire up the grill and in about an hour and a half you’ll have barbecued chicken falling off the bone. Paula Dean calls this beer in the rear chicken but by any name this is the tastiest barbecued (BBQ) chicken around. Just a few minutes of preparation and then you can take the next hour off while it cooks!
Watch my Beer Can Chicken recipe video to see how easy it is to make. I actually floated in my pool while I cooked my chicken! The recipe, photos and other details are below the video. Enjoy!
Beer Can Chicken Recipe
Ingredients
1 whole chicken (about 4 pounds), washed dried and giblets removed
1 (12 ounce) can of beer
2 cloves of garlic
2 teaspoons olive oil
2-3 tablespoons seasoned salt or dry rub of your choice
2 oranges, sliced in half and one half sliced into quarters
Instructions
Preheat your grill to medium heat. Rub the chicken with olive oil. Then sprinkle the rub or seasoned salt all over the bird, including the cavity.
Open the can of beer and discard half of it. Place the garlic cloves inside of the can. Place the chicken on top of can by holding the chicken up and press the can into the cavity. Stick one quarter of the orange in the top of the bird.
Balance the chicken on the beer can and place on the grill over indirect medium heat. Cover and cook for about 1 1/2 hours until thermometer reads 165°F and juice of chicken runs clear when poked.
Place orange slices flesh side down directly on grill, cover and grill for about 3-5minutes.
Remove chicken and oranges from grill and let chicken rest on the beer can for about 10-15 minutes before attempting to remove the can and carve the bird. Before serving, squeeze two of the orange halves on top of the chicken and serve the others on the side.
Make sure the bird is not placed over direct heat on the grill. Turn on one side of the grill and place the bird on the opposite side.
Tips:
If using a charcoal grill push coals to one side and cook the bird on the other, or push the coals to both sides and cook the bird in the center.
Be sure to let the chicken cool for at least 10-15 minutes before trying to remove the can of beer. BBQ tongs will make this job easier.
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This recipe appeared on Betty Crocker’s Daily Dish. For the original post on Betty Crocker, visit my recipe at this link: http://www.bettycrocker.com/tips/tipslibrary/cooking-tips/grilled-beer-can-chicken
