Beer Can Chicken

General Cooking your catch
1

Alright I’m making beer can chicken for the wife’s b-day this weekend(large group of people 12-15) I’m thinking 4-5 fryer chickens and the following:
half beer half vinegar per can, rub chicken with some good seasonings put onion in chicken and sit it on can. cook for 1.5 2hrs on grill or until 170-180 degrees. let cool and cut up. Any other suggestions so I don’t mess up this birthday dinner. Also need some good side suggestions. I was thinking baked beans and slaw.:smiley: Never made the chicken myself but have had it on several occasions. Any tips will be appreciated. I’m sure Pen has some insight. Thanks.

Capt. Griffin
USCG Captain OUPV, Masters
http://www.nature-tours.com

2

I will put the chicken on a baking pan to create a little indirect heat to avoid flareups from the chicken reduction and not burn the bottom. Good luck.

3

Here’s how I do it:

  1. Night before I rub the chicken down good on the inside and outside with some homemade rub. Then wrap the chicken in plastic wrap and let sit in the fridge overnight.
  2. Day of cooking I pour beer out of the can into a frosty mug. Cut the top off of the can with a can opener to allow the steam to escape better and fill the can back up with 1/4 to 1/2 can of beer. (try hard cider or apple juice…gives a little sweeter flavor to the chicken)
  3. Balance the chicken on the grill with indirect heat front and back (so I don’t have to turn while cooking) and cook about 2-3 hrs on low/medium heat.

I’ll also setup a little smoke box on the grill for some extra flavor. I put this directly over the heat and leave it the whole time the chickens are on. Try not to peek too much, don’t wanna lose that heat.

2006 1720 Key West

4

I use a marinade injector and hit the chickens with some more beer in the breasts and thighs about 30 minutes before they are done. Also place some fresh green onions in the can with the cider and beer for some extra flavor. Be creative-you really cant go wrong with this one if you sont burn em up. The key is consistent low heat.

21 ANGLER -( QUICK FIX )

5

thanks for the tips:smiley:

Capt. Griffin
USCG Captain OUPV, Masters
http://www.nature-tours.com