Beer Can Chicken, a Great Grilling Treat

If you love to grill, and love juicy, flavorful chicken, then this recipe is for you.

There are many different pet names given to this particular method of cooking chicken such as "Chicken on the Throne", "Beer Can Bird", Or some less than polite terms. Whatever term you use to refer to this recipe, them main ingredients are a can of beer and a chicken.

There are many different ways to go about this method of cooking chicken, but these differences are the subtleties of spices to add and such. This recipe is very much open to experimentation, from adding different herbs and spices, to which kind of beer to use. Be creative!

This is my favorite way to produce "Beer Can Chicken".

Ingredients:

1 Chicken

½ can of Guinness (or other dark beer)

salt (as a rub)

Pepper (as a rub , alternatively, you can replace the salt and pepper with my personal favorite, Tony Chachere's Cajun Seasoning)

Olive oil

3 cloves of garlic, crushed

1 tablespoon of honey

1 teaspoon of vinegar, my preference is Balsamic

Preparation:

Wash chicken thoroughly, and pat dry. Rub the exterior of the chicken with salt and pepper or Tony Chachere's and a light coat of olive oil.

Open the can of beer and dispose of half the can, however you deem necessary. Poke two hole near the top of the can, above the beer level. Add the crushed garlic, honey, and vinegar to the can. I also add a dash of Tony Chachere's, or salt and pepper to the can, but this is not necessary. Swish the can a bit (gently now), or use a skewer to mix the honey into the liquid.

Cooking:

Place the can on a preheated grill and lower the chicken onto the can, balancing the bird as best you can. This is where some trouble may come up with the tipping of the bird, especially if the bird is large. A quick search on the web will bring up some roasting products to help hold the chicken and can upright, although it is not usually necessary to purchase additional equipment.

Cook the bird around an hour and a half with the grill cover in place. Check with a meat thermometer towards the end. The bird is finished when the temperature in the deepest part of the thigh is 170-180 degrees Fahrenheit (76 to 82 Celsius)