Want to try out a new way of pairing hops with chicken? Make the simple but delicious Beer Can Chicken. Here’s a novel — and easy — way to grill a chicken: Get a whole chicken, season it, stick it on a can of beer and grill.
The preparation is simple — Season the chicken inside and out. Open the can of beer, pour some out and season the remainder in the can. Position the chicken on the beer can and place on the grill, and grill away.
The beer helps steam the chicken without giving the meat any beer flavouring. Cooking a whole chicken this way just about ensures it will not be overcooked or dry.Because the chicken sits upright, the fat drips and bastes the bird, just like how those grocery rotisserie chickens are basted. Once the chicken is done, be very careful when removing it from the grill. The best way is to slide a wide metal spatula under the can while using tongs at the neck and to transfer it to a platter.
Let the chicken rest at least 10 minutes. Lift it off the beer can, carve it into serving pieces and grab another beer.
INGREDIENTS (Serves 6 )
1 whole chicken
3-4 tbsp dry barbeque rub
1 can beer
Discard giblets and fat inside the chicken’s cavity. Blot dry with paper towel.
Sprinkle cavity with 1 tbsp seasoning. Rub 2-3 tbsp over entire chicken.
Prepare grill for indirect grilling. For charcoal grills, bank coals on separate sides of the grill and light. For gas grills, preheat all burners on medium-high and then shut the middle off. For either grill, place a drip pan with water or beer in the centre just below where the chicken will be.
Open beer can. Poke 6-7 holes in the top of the can. Pour out the top inch; put 1 tbsp seasoning into can.
Holding chicken upright, with the opening of the body cavity down, insert beer can into the chicken.
Oil the grate. Stand the chicken up in the centre of hot grate, over drip pan. Cover grill and cook until the chicken is tender, about 1.5-2 hours.
Transfer to a platter, holding a large metal spatula under the beer can. Be careful not to spill the hot beer. Let stand for 5 minutes; remove from can before carving the meat.