Beer Can Chicken
Who doesn’t like beer can chicken, made well? What follows is my best recipe after experimentation with different techniques. While this may be controversial, I don’t notice any difference from chicken made with beer or chicken made using water or some other liquid. But if you are going to use beer, I highly recommend Shiner Bock, a Texas classic. If light beer is your thing, then go with Miller Light.
Ingredients:
One whole chicken. I recommend going with a medium or smaller bird for this due to the cooking time.
Avocado oil spray. You can substitute a duck fat spray or olive oil in a pinch.
Seasoning of choice. Our favorites are Hey Grill Hey’s Sweet Rub or Chicken Rub. Lane’s also makes a great assortment of rubs including Sweet Heat rub, Island Dust rub, Nashville Hot seasoning, and Cubano rub.
1 Stick of butter, melted.
Aromatics of choice: garlic, thyme, rosemary, or poultry mix.
Optional Vegetables: potatoes, onions, carrots, and celery.
Directions:
Get your grill or oven preheated and stabilized at 350 degrees. I have seen others go as high as 425 degrees for this cook. Depends on your cooking preference.
Add your aromatics to the chicken holder or can. Fill with beer or water. I use a poultry blend from a local Kroger.
Insert the holder or can into the chicken from the bottom.
Spray the bird with oil and add your seasoning of choice.
If desired, chop up the vegetables to place in a pan that holds the chicken. It is very important if you go this route to make sure that the vegetables don’t create an insulation barrier between the bird and the heat source. If this happens, all of the bird will be done before the bottom of the bird.
Place on a grill or in the oven.
I use a wireless meat thermometer to measure the temperatures in the breast and thigh. Generally, I will pull the bird when the breast reaches 165 degrees and the thigh reaches 180 degrees.
About 15 minutes before the bird gets to temperature, start basting the bird with the melted butter and continue basting every few minutes until done. For the melted butter, you can add some of the seasoning you used on the bird or just go with butter alone, my preference.
Pull the bird when it hits target temperate and let rest for at least 15 minutes before carving.
The vegetables should be done by then and taste amazing having been cooked in the rendered chicken fat. Salt and pepper to taste.
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