Thirsty Bird aka Beer Can Chicken

Serves 4
I admit I am no food photographer, however I am posting the pictures to give a visual of the process. I hope they don’t dissuade you from trying this recipe, because it is really good!
Ingredients:
1 (4-5 lb.) whole chicken
1 (12-ounce) can beer
1 tablespoon fresh lime juice
2 cloves garlic, smashed
Spice Rub Mix:
¼ cup Hungarian paprika
1 tablespoon brown sugar
2 teaspoons cayenne pepper
2 teaspoon ground cinnamon
2 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sea salt
Preparation:
1. Thoroughly clean and rinse chicken with cold water and pat dry with paper towels.
2. Mix Spice Rub Mix in a small bowl. Rub a couple of tablespoons of the mix on the inside cavity of the chicken. Gently peel skin away from chicken and rub 2-3 more tablespoons of the mix into the meat of chicken. Save the leftover Spice Rub mix to use before cooking.

3. Refrigerate at least 1 hour or overnight.

Grill Method:

This one is going on the grill.

1. Preheat grill for indirect cooking over medium heat
2. Open beer can pour out and drink ⅓ of beer from the can. Drop the garlic cloves and lime juice into the beer can. Place beer can in the center of a disposable aluminum pan.
3. Place chicken, open end down, over the beer can to insert the beer into the cavity. Make sure the legs of the chicken are inside the pan. Sprinkle the rest of the Spice Rub Mix on the chicken.
4. Cook on a covered grill for 1 hour or until the internal temperature in the thickest part of the thigh reaches 165° on a meat thermometer. (Keep the lid closed as much as possible.)
5. Using heavy mitts remove the chicken from the grill.
6. Let chicken rest upright for 10 minutes before lifting from the can.
7. Discard beer.
8. Carve chicken and cut into serving pieces.

Oven Method:

This one is going in the oven.

1. Preheat oven to 450°.
2. Open beer can pour out and drink ⅓ of beer from the can. Drop the garlic cloves and lime juice into the beer can. Place beer can in the center of a chicken baker (for oven use only) or a foil baking pan (for grill or oven use)
3. Place chicken, open end down, over the beer can to insert the beer into the cavity. Make sure the legs of the chicken are inside the baking pan. Sprinkle the rest of the Spice Rub Mix on the chicken.
4. Place chicken in the oven and after 20 minutes turn heat down to 325°. Next, ‘tent’ the bird with foil to prevent over-browning.  Bake according to the chart below, or until the internal temperature in the thickest part of the thigh reaches 165° on a meat thermometer.
2½ – 3 lbs: 1 – 1¾ hrs
3½ – 4 lbs: 1½ – 1¾ hrs
4½ – 5 lbs: 1½ – 2 hrs
5½ – 6 lbs: 1¾ – 2½ hrs
5. Remove from oven.
6. Let chicken rest upright for 10 minutes before lifting from the can.

Resting before the carving.

7. Discard beer.
8. Carve chicken and cut into serving pieces.

Adapted From: “Marlboro Cook Like A Man Cookbook”, In the back of the book, there are names of those who contributed to the cookbook but the names are not directly linked to the recipes. 2004 Philip Morris.

2 thoughts on “Thirsty Bird aka Beer Can Chicken

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