26 Aug Beer Can Chicken
Kiss summer goodbye with this oldie, but goodie on the grill!
The summer chicken CSA is up and running! Our members will receive their shares from now until November. And, then in November we are starting the winter share which will supply members with chicken from November thru February. We are packing the winter CSA with a couple extra small shares, so if you want them let us know ASAP.
We love having whole chickens in the freezer because they are able to make so many different meals. We will often roast one and then use the meat for multiple meals throughout the week. Adam is also a big fan of all styles of barbecue. He has a smoker and loves to work with the basic, little Weber grill.
It’s on that little Weber that we will sometimes do an old favorite of ours: Beer Can Chicken.
We did beer can chicken before we had chickens of our own and before I had ever even roasted a chicken. It was back when we were just dating and we were maybe 22. It was a time that it felt super indulgent to use a beer for anything but… well, drinking.
But, Beer Can Chicken is fun and a good gateway into cooking a whole bird. It would also make for a perfect Labor Day meal!
- 1 opened, half-full can of beer at room temperature (You can drink the first half...!)
- 1 5-pound whole chicken, neck and giblets removed
- 2 T. oil
- 1 T. cumin
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 2 tsp. kosher salt
- 1 tsp. sweet paprika
- 1 tsp. chili powder
- 1 tsp. dried oregano
- ½ tsp. ground black pepper
- Plus a little more salt and pepper for sprinkling on the chicken
- Prepare your grill to medium high heat. On a gas grill, light all the burners
- Place all the spices and oil in a bowl to prepare a paste-like rub.
- Dry chicken as best you can with a paper towel and then rub all the oil and spices all over the chicken and inside the cavity.
- Place beer can in beer can chicken holder tool. Lower the chicken down onto the can, standing the bird upright. Sprinkle the chicken with salt and pepper.
- Create indirect heat by turning one burner off and turning all the others to medium. Place the chicken above the burner that has been turned off.
- Cook until the breast at the thickest point reads 165 degrees. This should take about 60-90 minutes.
- Remove the chicken from the grill with heavy duty oven mitts and place in a nearby cookie sheet with a higher rim or a baking dish. Let rest for about 10 minutes and then gentle wiggle the chicken off the beer can. Cut into pieces and enjoy!
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