I have been hearing about beer can chicken for years… I knew it was fun, I knew it was cheeky, I just never knew it was SO DELICIOUS!!! I can’t believe I’ve waited this long to make it!!! It is the perfect easy summer grilling dish. Don’t knock it ’til you’ve tried it!
This chicken is so juicy, so flavorful, and the skin is crispy (always a necessity for me!).
I figure this dish needs no further introduction, so if you haven’t yet… just make it already!!!
- 1 can of beer (use the good kind, drink half)
- 1 shallot, cut in chunks
- 5 cloves of garlic, smashed
- 1 lemon, cut in half
- 1 whole chicken
- blackening spice
- kosher salt and black pepper
- Heat your grill. Keep the coals on one side, you will cook the bird over indirect heat to keep it from burning, and let it go slow and low.
- Rinse the bird with cold water and don’t forget to remove the package with the liver and heart. Feed it to the dog.
- Tuck the wings behind its head so it looks classy.
- Take the top off the beer can with a can opener. Make sure you have drank half of the beer.
- Drop the shallot, garlic, and a spoonful of blackening seasoning into the beer. Squeeze half the lemon into the beer. Drop it in as well if there is room. If not, toss it.
- Stick the other lemon half into the neck of the bird to help keep the steam from the beer in the cavity while cooking.
- Season the chicken with a light sprinkle of kosher salt and black pepper and the blackening seasoning. Take it easy, because a lot of pre-made seasonings already have salt in them.
- Stick the can up inside the chicken and position it so it stands up.
- Place the bird over the cooler part of the grill, over indirect heat. Don’t make the tragic mistake of letting it get too hot so you burn the skin.
- Place the lid on top of the grill. If the lid won’t go on, try taking the grate off and putting the bird in a pie tin or cast iron skillet and just placing it near the coals.
- Let it alone for about 1 hour or so, checking every once in a while to be sure it doesn’t burn or get too cool.
- Test the meat with a thermometor (every kitchen should have one) and pull it out at 165*.
It should go without saying that you shouldn’t use a glass or plastic container for the beer, but I sometimes get crazy questions and don’t want to hear that one:)