Beer Can Chicken is a popular grilling method where a whole chicken is cooked upright on a partially-filled can of beer. The beer inside the can steams the chicken from the inside, keeping it moist while the outside gets crispy and flavorful. This method infuses the chicken with a subtle beer flavor and is often seasoned with a dry rub or marinade for added taste. The result is a tender, juicy, and deliciously roasted chicken that's perfect for any barbecue.
Preparation - 25 min
Cooking - 1hour 15 min
Servings - 4
Ingredients
2 cups (500 ml) wood chips (preferably hickory or apple wood)
Open the can of beer by lifting the tab. With the sharp side of a bottle opener, make some holes on the top part of the can. Pour half the beer to soak the wood chips. Keep the remaining beer in the can.
Prepare the grill for cooking over indirect heat. Prepare a wood chip packet and place it under the grate over one burner.
Preheat the grill, setting the burner on high until the first sign of smoke, then reduce the heat to medium. You can cook the chicken without smoke, but the taste is not as interesting.
Remove the bag containing the giblets that is inside the chicken and keep for another use. Remove the fat from the body and neck cavities. Rinse the inside and outside of the chicken with cold water and pat dry. Generously season the inside with 10 ml (2 teaspoons) of the rub. Rub the outside with about 10 ml (2 teaspoons) of rub. If you have the patience, rub some under the skin.
Pour about 10 ml (2 teaspoons) of the rub in the opening of the can. It is normal for the beer to foam. Sit the chicken on the can. Stretch the legs to form a tripod. Fold the wing tips behind the back of the chicken.
When the grill is ready, place the chicken on the can upright on the side where the burner is off. Close the lid and cook for 1 hour and 15 minutes to 1 hour and 30 minutes, until the meat is cooked and the skin is crispy. The best test to make sure the chicken is juicy is to use a thermometer. It should read about 83 C (180 F) when inserted into a thigh.
With tongs, place the chicken as is (in a vertical position on the can) on a platter and present it to your guests. Let rest for 5 minutes, then carefully remove the chicken from the can. Careful! The beer will be very hot. Usually, we throw away the beer, but some like to use it in their barbecue sauce. Cut the chicken and serve.
Citation
Ricardocuisine. (n.d.). Our 10 most popular BBQ recipes | RICARDO. Ricardo. https://www.ricardocuisine.com/en/articles/top-rated-recipes/979-our-10-most-popular-bbq-recipes
Inquires Answered
Burners Will Not Light
1. Turn off Grill and any gas supply. LP Tank must be turned off and removed from regulator.
2.Connect the gas supply back in to the LP tank or turn on Nat Gas (This will reset the saftey device in the regulator)
3. Turn on all burners on high for 10 Secounds. Then turn back off. (this primes gas to the burners to make sure the supply reaches)
4. Turn on again and the grill will fire up. (you are ready to grill)
IF THE GRILL STILL WILL NOT START OR FIRE UP. you will manually start it with a Log lighter to test See instructions.
5. Follow steps 1 and 2
6. Follow step 3 and use Log Lighter on burner to see if it lights up.
7. If it lights up you will need to see the Ignighter/Valve trouble shooting on the FAQ
8. If it still does not light. you do not have gas comming to the grill. You will need to contact a Licenced Gas Plumber to diagnose why you dont have gas comming to the grill.
Burners need to be Cleaned and Valves need to be replaced.
Something is disturbing the gas flow. When burners are clogged or wind pushes the flame back into the control pannel you will get Back Flash and this will melt down the bushings in your control valves and create a small leak.