The American classic beer can chicken.
1 Whole Chicken (4lb)
Season to your liking
2 tablespoons vegetable oil
1 can of your favorite beer
Beer Can Chicken Holder if you have one [not required]
Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels.Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub of your choice. Set aside.Peel one onion
Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing the chickens rear leg one in each hand, plunk the bird cavity over the beer can.
Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.Place onion on top of chicken .Cook the chicken over medium-high heat.Close the grill cover, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife.
Remove from grill and let rest for 10 minutes before carving.
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