Tailgating Classic: Beer Can Chicken

01/08

Beer Can Chicken
By Carrie Grosvenor

INGREDIENTS
• 1 whole chicken, about 4 pounds in weight
• 1 can beer (12 ounces)
• 2 tablespoons vegetable oil
• 2 tablespoons spice rub for chicken
• garlic, onion, spices, or other additions to add to the beer (optional)

PREPARATION
Preheat grill for cooking indirectly on medium heat. Remove the bag of giblets from the inside of the chicken, if there is one. Rinse the chicken, inside and out, with cold water and pat dry with paper towels. Set aside.

Drink or pour out half of the beer in the can. Using a can opener, remove the entire top of the can. Add the onion, garlic, spices, herbs, or other additions if using. Set aside.

Rub the outside of the chicken with the oil, followed by the spice rub. Using your hands, massage the oil and rub into the skin of the chicken to coat completely. Holding the chicken upright, place the bird over the beer can, inserting the can into the cavity of the chicken.

Place the chicken and beer can directly on the grill, using the legs to anchor it all in place. Grill the chicken over medium, indirect heat until cooked through and juices run clear; about one and a half hours. Chicken should reach an internal temperature of about 180 degrees Fahrenheit.

Remove chicken and beer can from grill. Allow to stand, covered in foil, for 10 minutes before serving. Remove the chicken from the can before slicing, but be careful - the can and its contents will be very hot.

Greek-Style Beer Can Chicken
By Derrick Riches

If you love that lemon and oregano flavor of Greek food, then this beer can chicken recipe is sure to become a fast favorite. You can serve with grilled potatoes, vegetable kebobs, or a simple green salad.

INGREDIENTS
• 1 whole chicken (4-5 pounds)
• 1 12 ounce can beer
• For Rub:
• 1/4 cup olive oil
• 1 lemon, juiced
• 3 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh oregano, chopped
• 1 teaspoon salt
• 1/4 teaspoon black pepper

PREPARATION
Combine fresh herbs, olive oil, garlic, salt, and lemon juice in a large container. It will look more like a paste than a rub. Wash and remove excess fat, giblets, and the neck from chicken. Pat dry.

Apply some of the rub onto chicken and inside cavity. Open can of beer and discard half of it. Place remaining rub into the can. Make sure to pierce two more holes on the top of beer can. Place chicken on top of can. Preheat grill. Place the chicken and the beer can directly on the grill, using the legs to anchor it all in place. Grill over indirect medium heat for 2 hours, or until internal temperature of thigh is 180 degrees. Remove chicken when finished cooking and let sit (with beer can still intact), for 10 minutes before carving.