Sunday, 1 September 2013

Beercan Chicken

It is so hot here and it has been for the past week. I had a couple of chickens in the freezer that needed to be cooked, so I thought beer can chicken was perfect. I have only made it once before, last year and we loved it. Why haven't I made it since? Anyways, it turned out great. The kids loved it too. I didn't have a can of beer so I poured 1/2 bottle of Rickard's Red into an empty Pepsi can and it worked just fine. 

I use a stand for the chicken, I bought in on clearance last year, but I have seen recipes that don't, they just use the can. I also set mine into a pan to collect the juices, you can pour them over at the end if you want.

1 tbsp dried sage leaves
1 tsp lemon pepper
1 tsp salt
1 tbsp paprika
1 tbsp onion powder
1 tbsp garlic powder
1 tsp salt free barbecue chicken powder

3 lb chicken
1/2 can beer (do whatever you want with the other half)

Remove any giblets and/or pieces that don't belong in your chicken and rinse out the chicken. Rub the cavity with some of the rub. Lift the skin on the breasts to put some of the rub under the skin. Rub the rest of the the seasoning all over the chicken.

Put the chicken over top of the can that is opened with 1/2 can of beer left. Preheat the grill. You want to put the chicken over indirect heat. I lit two of my burners and left the third off. Put the chicken in the pan and put it over the burner that isn't lit. 

You can do this with charcoal too. Just put charcoals on one side and the chicken on the other.

Leave it on the BBQ for about 1 1/2 hours, or until a meat thermometer reads 180. I checked on it every 10 minutes or so after 1 hour.Let it rest for 10 minutes before cutting. 


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