Beer Can Chicken

Beer Can Chicken might be just the main course you are searching for. This gluten free, dairy free, and fodmap friendly recipe serves 4 and costs $2.08 per serving. One portion of this dish contains about 41g of protein, 40g of fat, and a total of 577 calories. 97 people have made this recipe and would make it again. Head to the store and pick up Spice Rub, black pepper, salt, and a few other things to make it today. It is perfect for Father's Day. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes about 1 hour and 35 minutes. All things considered, we decided this recipe deserves a spoonacular score of 57%. This score is solid. Users who liked this recipe also liked Fried Chicken with Beer – beer adds a very flavorful and earthly taste to so many things. Fried chicken with beer is fabulous, Beer-Brined Beer-Can Chicken, and Beer Batter Orange Crepes with Beer Caramel Sauce.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 85 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Watch how to make this recipe. 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. Set aside. 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 a chicken leg 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. Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, 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.

 

Step by step:

1. Watch how to make this recipe.

2. 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. Set aside.

3. Open beer can and take several gulps (make them big gulps so that the can is half full).

4. Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can.

5. 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.

6. Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, 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.

7. Remove from grill and let rest for 10 minutes before carving.

Nutrition Information:

covered percent of daily need

 

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