Beer Can Chicken
by Masterbuilt
Ingredients
- 2 teaspoons salt
- 2 teaspoons packed brown sugar
- 2 teaspoons paprika
- 1 teaspoons dry mustard
- ½ teaspoons black pepper
- ½ teaspoons dried thyme
- ¼ teaspoons garlic powder
- 1 (12 ounce) can beer
- 1 3 ½ to 4 pound whole broiler-fryer chicken
- 2 tablespoon butter or margarine, softened
- 1 lemon quarter
Directions
- In a small bowl, combine salt, brown sugar, paprika, dry mustard, pepper, thyme, and garlic powder.
- Discard about half of the beer from the can. Add 1 tsp of the rub to the half-empty can (beer will foam up).
- Remove neck and giblets from chicken. Sprinkle 1 tsp of the rub inside the body cavity.
- Rub the outside of the chicken with butter and sprinkle with the remaining rub.
- Hold the chicken upright with the opening of the body cavity at the bottom and lower in onto the beer can so that can fits into the cavity.
- Pull the chicken legs forward so the bird rest on its legs and the can.
- Twist wing tips behind back. Stuff the lemon quarter in the neck cavity to seal in steam.
- For a charcoal grill, arrange medium-hot coals around a drip pan.
- Test for medium heat above pan. Stand chicken upright on grill rack over drip pan.
- Cover and grill for 1 ¼ to 1 ¾ hours or until chicken is no longer pink (180 degrees in thigh muscle).
- If necessary, tent chicken with foil to prevent over-browning.
- (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. If necessary, remove upper grill rack so chicken will stand upright. Grill as above.)
- Holding chicken by the can, carefully remove it from grill. Cover with foil; let stand for 10 minutes.
- To pull the can from the chicken, use a hot pad to grasp the can and heavy tongs to grasp the chicken.
