A Bachelor & His Grill‘s secret recipe for Beer Can Chicken! This is the LAST time you ever grill a dried out, flavorless Bird!!
Not only is this recipe 7 kinds of amazing, but virtually fool-proof! There are a 1,700,030 different flavor variations depending upon your partiality towards one brand of adult-flavored beverage (beer) or another & this method of grilling makes for the most amazingly tender & juicy chicken – smoky, savory, hints of sweet with lots of heat!!
- Simple Beer Brine:
- 1 cup Kosher salt
- ¾ cup brown sugar
- 8 cups water
- 4 12-ounce lager beers (or non-alcoholic beer)
- Grilling Beer in the Rear Barbequed Chicken:
- 1 3-5 pound whole chicken, giblets removed
- 3 tablespoons coarse salt
- 2 tablespoons brown sugar
- 2 tablespoons ancho chile powder
- 2 tablespoons smoked paprika
- 1 tablespoon ground black pepper
- 1 tablespoon ground white pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons ground cumin
- ½ teaspoon cayenne pepper
- 3 tablespoons olive oil, plus additional for basting
- 1 12-ounce lager beer (or non-alcoholic beer), room temperature
- ½ lemon, sliced into quarters
- Fresh sprigs of rosemary, thyme and sage
- 3 cups applewood chips, wrapped in tin foil and the package perforated with a fork
- Simple Beer Brine: In a large pot bring water, salt and sugar to a boil. Remove from burner, toss in a few handfuls of herbs, and allow the water to cool entirely (to room temperature). Immerse chicken in the cooled water, pour in beer, cover and refrigerate for 8-24 hours.
- Remove chicken from brine, rinse under cold water and pat dry with paper towel. Discard brine. Place chicken back in the refrigerator for 1 hour, uncovered, to further dry the skin.
- Grilling Beer in the Rear Barbequed Chicken: Forty-five (45) minutes prior to grilling, remove chicken from refrigerator and rest on the counter to begin returning towards room temperature. Drizzle the chicken with olive oil inside and out, then massage a liberal degree of the seasonings into all portions of the chicken. Open a room temperature beer, drink (or discard) ½ the contents, then slide the whole chicken onto the beer can. Loosely stuff the upper end of the cavity with lemon and fresh herbs. Finally, wrap the bird in plastic, to prevent any contamination.
- Preheat grill to medium using the 2-Zone Grilling Method to 300-400 degrees (see notes section below) and apply the Applewood packet over the hottest, direct heat grill grates. Once the smoke packet is billowing, set the unwrapped chicken on the opposite side of the cooking surface over the cooler, indirect heat grill grates - balancing the bird by it's beer can and hind legs, like a tripod. Close the grill lid and slowly grill for 1 hour and 15 minutes, rotating and lightly basting every 20 minutes with oil. Remove the bird from the grill when the internal temperature reaches 155 degrees in the breast and juices in the thigh run clear.
- Using tongs on the bird's torso and a spatula under the scolding beer can, carefully transfer the chicken to a resting plate and tent with tin foil for 10 minutes. Cautiously discard the beer can, empty the bird's cavity, season additionally to taste, carve and serve.
1-burner grill – Turn the grill to high, then use the warming shelf lined with tin foil, removing the meat from direct contact with the grill grates.
2-burner grill – Turn right side of the grill to high and leave the left side off.
3-burner grill – Turn far right side of the grill to high, the middle to low-medium and the left side off.
4-burner grill – Turn far right side of grill to high, middle right to medium, middle left to low, and leave the far left zone off.
2-Zone Grilling Surface on Charcoal:
Ignite the charcoal in a chimney starter. When coals are glowing red, dump coals onto the grill floor. Rake coals, pushing ⅔ to one side of the grill, slanting the remaining coals to the opposite side of the grill, establishing one high-piled hot zone and one cooler zone. For every hour of cooking, add a half-stack of coals.