Beer Can Chicken on the Grill - Recipes for Beer Can Chicken

Whoever thought of this the first time needs to be hunted down, and provided some sort of culinary stipend for life for being a true ECG. That's Evil Culinary Genius, and it's because this method combines all that is miraculous about a truly brilliant technique. It's incredibly easy with a few simple tricks, takes very few ingredients and those are probably already in your house (you may have to make a beer run). And it's almost entirely hands off - get the bird ready, and find something else to do for most of the cooking time. But most of all - MOST of all - the result in an incredibly flavored, juicy luscious chicken.

All you'll need:

• A chicken! Mine was about five pounds - that's a hefty bird.
• Seasoning rub - you can go with just salt and pepper, and it's amazingly delicious. Or you can make a lemon pepper seasoning, or a BBQ rub. I'll list those formulas at the end of this article. Also - brine your bird. For help, see Basic Brine for Poultry.
• A can of beer or a soft drink. I like the subtle flavors from a lemon-lime used with lemon pepper, and beer with BBQ flavors - but there are no rules. You can use any flavor combinations that appeal to you.
• That's it. How ridiculous is that for an amazing meal?

1. Preheat your grill to high - all the way up. For more info on way, see Roast Chicken, but it basically will seal juices in and create a great crispy skin.
2. Pour off or drink about half the contents of your beer or soft drink. If you wish, you can add strong aromatics like lemon or rosemary to the liquid - just another way to add a layer of flavor. Insert the half filled drink can into the cavity of the bird, and set the thing up on the can and the bird's legs.
3. If you want some more stability, use a baking rack or metal plate to place the bird on the grill. I always do - see the video for why!
4. Close the lid of the grill, and immediately reduce the heat to low. Walk away. What you want is for the temperature of the grill to slowly drop to about 300-350F. At that point, insert the probe of a meat thermometer into the thickest part of the thigh - the 'oyster'.
5. Keeping the lid closed, allow the bird to cook until you reach an internal temperature of 155F. Turn off heat, remove chicken from the grill and allow it to rest for ten minutes before carving. That's it! You're done AND you look good!

• 2 tsp kosher salt (or 3/4 tsp table salt)
• 2 tsp freshly cracked black pepper
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp garlic powder
  
• the zest of a large lemon
• the juice of half the lemon

Place all ingredients in a small bowl, and whisk well. That's it!

• 1 Tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• 1 tsp pepper
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp chili powder
• cayenne pepper to taste
• And yes - equal amounts of all ingredients except cayenne - just mix it up!