Delectable Beer Can Chicken - Part 1 Introduction Recipe Video

Summary

Preparation Time1 Hr 0 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
TasteMethod
Main Ingredient

Ingredients

 Whole chicken3 1⁄2 Pound, giblets removed skin patted dry
 Crumbled bay leaves2
 Packed brown sugar1 Tablespoon
 Ketchup1 Tablespoon
 Cider vinegar1 Tablespoon
 Beer1 Tablespoon (From The Can Above)
 Bbq rub1⁄2 Tablespoon (Brand Of Choice)

Directions

Prepare chicken by loosening the skin from the meat (stick your hands and or fingers between the skin and meat). Massage your favorite BBQ spice rub on the skin, under the skin, and inside the cavity. Place on a sheet pan and refrigerate, uncovered, for 1 hour. Leaving it uncovered dries out the skin.

Soak wood chips in water for 15 minutes. Make a foil packet by wrapping the drained wood chips in heavy duty aluminum foil and seal up the side. Poke holes with a paring knife on one side of the packet for smoke to escape.

Pour out half the beer and reserve a tablespoon for the glaze. Using a church key type can opener, completely open the top of the beer can by punching holes in it. Add the crumbled bay leaves to the can.

Place foil packet directly on primary burner underneath grill grate. Place the disposable aluminum pan on the opposite side under the grill grate. This will be the cool side of the grill. Turn all burners to high and close lid. Preheat grill for about 15 minutes and wood chips begin to smoke. Clean the grates and oil them. Leave primary burner on high and turn off all other burners. If you have a 4 burner grill, turn two off (make sure the disposable pan has no flame under it), leave one closest to the cool side on low and the primary burner on high. You want the temperature to stay around 350° while the chicken is roasting.

Holding chicken upright with the cavity facing down, insert beer can into cavity. Place chicken on cool side of grill directly over the disposable pan. Spread legs out to form a tripod to support the chicken.

Cover and grill until skin is well browned and very crisp, 40 to 60 minutes. Brush with glaze, and grill, covered, until thigh meat registers 170°, about 20 minutes longer. Using tongs, grab chicken and slide a spatula under the beer can. Move all to a sheet pan or cutting board. Let rest for 15 minutes. Remove can by pulling chicken off the can (remember, there's still liquid
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Editors Review

Call it beer can chicken or beer in the butt chicken, this delicious, tender and succulent chicken recipe will surely impress anyone. Crispy outside and moist within, this delicious chicken is a win-win one. Stream the video to know all about this recipe.
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