Monday, July 30, 2012

Beer Can Chicken

Even though I don't eat chicken, this is one of the best smelling chicken dishes ever - and everyone that eats it LOVES it!
It is flavorful, moist and super easy!





What you will need:

  • 1 whole chicken
  • 2 tablespoons softened butter
  • 2 teaspoons olive oil
  • 2 tablespoons of your favorite seasoning
  • 2-3 cloves garlic, crushed or minced
  • zest of 1 lemon
  • 1/2 a beer of your choice
  • a few dashes Worcestershire sauce
  • a few dashes soy sauce
  • juice of 1 lemon
Mix 2 tablespoons softened butter, 2 teaspoons olive oil and seasonings of your choice - I used a Herbs de Provence mixture with salt, pepper and red peppers. Then add in crushed garlic and the zest of 1 whole lemon.


Rinse and dry your chicken.


Separate the skin and rub with butter both under the skin and on top of the skin.
(Use a spoon to scoop the butter so if you don't need it all, you can use it for some bread later - mmmmmm.)


Choose a beer in a can - a 12 oz. works best - I had a 16 oz, so I pierced holes in the top 1/4 of the can to allow for more steam to escape.

I had a PBR - you can use that if you like, but a more stout beer will give it a deeper flavor, so I poured out the PBR (for drining later!) and filled the can half full with a darker ale I found @ Trader Joe's. I also added in a few dashes of Worcestershire, soy sauce and the juice of a whole lemon.


Simply turn you grill on (or preheat the oven to 350), set the beer on the middle of the grate, and slide the chicken cavity on to the beer. Use the legs like a tripod to help it stand up.


If cooking in the oven, be sure to place the whole thing on a pan with edges so as not to make a huge mess.

Cook for about an hour, until the chicken reaches an internal temperature of 165 - remove from the grill and let set for 5-10 minutes.


This makes an incredibly crispy skin, for those of you who like that kind of thing!
Carve and enjoy!




~Candy


2 comments:

  1. I have never made one but always wanted to. This one looks great!

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  2. And there are so many variations!
    I actually used the same butter seasoning on a salmon fillet for myself, it was fantastic!

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