Beer Can Chicken
The steam from the beer creates an unbelievably moist chicken, you'll love it from the first bite to the last!
INGREDIENTs
1 chicken whole, 3 – 4 lb chicken
12 oz beer can, I’ve used Sleeman’s honey brown, Pilsner, Coor’s light
3 tbsp olive oil
For the Rub:
1 tbsp brown sugar packed
1 tbsp tarragon dried
1 tsp salt
1 tsp black pepper
1 tbsp smoked paprika
1 tsp garlic powder
1/2 tsp chili powder
DIRECTIONS
Preheat your gas grill to medium-high heat, with all burners lit. Prepare the chicken. Remove neck and giblets. Pat dry
Mix all the rub ingredients together in a bowl.
Drizzle the olive oil over the chicken and rub it in all over. Sprinkle over the rub and use your hands to massage all the rub into all the nooks and crannies.
Make sure the beer can is open, and only half-filled with beer, don’t throw away the other half, drink it!
Lower the chicken onto the beer can, making sure the chicken sits upright.
Place the chicken on the grill, use the legs and beer can to support the chicken and keep it stable.
Cover the grill and let it cook. Check it after an hour, then every 15 minutes or so. As with the oven, it’s best to use a meat thermometer to check the internal temperature of the chicken and make sure it reaches 165 F degrees.