Here's the Dish: Beer Can Chicken

I bet there's a pretty good chance you'll be consuming food that was cooked on a BBQ grill this 4th of July weekend. At my house, we love to cook outdoors, and have been using our grill since the weather broke in March. We love to get creative, and the following recipe is a lot of fun. This one comes from Weber's "Real Grilling", and it results in the tastiest, most succulent beer can chicken we've ever experienced. Be sure to read my tips at the very bottom ~ it could save you a lot of pain and suffering if this is your first attempt at grilling a whole chicken on a can of beer. It took Mr. V. and I many trial runs until we perfected our technique. A few years ago, we nearly burnt down our garage and ruined a perfectly good grill by doing a few things wrong. But, I'm not really supposed to mention that incident ;)

Beer Can Chicken with Rosemary and Thyme

For the Rub:

1 tsp. kosher salt

1 tsp. paprika (We like to use smoked hot Hungarian paprika ~ I highly suggest it)

1 tsp. finely chopped fresh rosemary

1 tsp. dried thyme

1/2 tsp. lemon zest

1/2 tsp. freshly ground black pepper

Other stuff:

1 Whole chicken (about 4 lbs.)

2 tsp. EVOO

1 can (12 oz.) beer, at room temperature

2 sprigs fresh rosemary

1 clove garlic, crushed

Juice of 1 lemon

1 tsp. dried thyme

1/2 tsp. crushed red pepper flakes

Instructions:

1. Combine the rub ingredients in a small bowl

2. Remove and discard the neck and giblets and any excess fat from the chicken. Lightly rub the chicken all over with the oil. Season the chicken inside and out with the rub. (Don't forget to season between the skin layer and the breast) Tuck the tips of the wings behind the chicken's back.

3. Open the beer can and pour out half the beer. Put the rosemary, garlic, lemon juice, thyme, and red pepper flakes into the beer can ~ they will flavor the steam. Using a can opener, make 2 more holes in the top of the can. Place the beer on a solid surface. Plunk the chicken cavity over the beer can (READ my tips, below)

4. Transfer the bird-on-a-can to the grill. Grill over Indirect Medium heat until the juices run clear and the internal temperature registers 170 degrees F in the breast and 180 degrees F in the thickest part of the thigh, 1 1/4 to 1 1/2 hours. Carefully remove the chicken and can from the grill (do not spill contents of the beer can, as it will be very hot). Let the chicken rest for about 10 minutes before lifting from the beer can and cutting into serving pieces. Serve warm. Makes 4 servings.

*Tips*

If you're serious about this, I suggest investing in a contraption like this one (above). This rack is specifically built to hold two cans of beer and two chickens. Trust me, a dead bird on a can is not very stable and is difficult to maneuver when hot. Racks like this one cost about $10 and can easily be found at places like Home Depot.

I cannot stress how important it is to grill on Indirect heat. Don't get hasty and put the bird over an open flame. You will end up with a grease fire like none other ~ complete with flammable alchohol thrown into the mix. Take your time with this one ~ it takes at least 1 1/2 hours to cook. So, grab a couple beers from that 12 pack, kick back for a while, and enjoy.