Beer Can Grilled Chicken

My family loves chicken, whether it be fried, baked, roasted or grilled. On my last post, I made Spatchcocked Chicken with Chickpeas for dinner and it was marvelous! Well, they have asked for another chicken dinner again and this time I decided to grill a whole chicken grilled with a can of beer, a recipe from Pat & Gina Neely of Down Home with the Neelys on Food Network. I've made this dish several times before and let me tell you, this is another recipe to keep. It is moist and very flavorful. For my family, this chicken is always a winner!

BEER CAN GRILLED CHICKEN

Total Time: 1 hour 50 minutes

Yield: 4 servings

INGREDIENTS:

Beer Can Chicken Rub:

2 tablespoons smoked paprika

2 tablespoons salt

2 tablespoons onion powder

1 tablespoon cayenne pepper

1 tablespoon ground cumin

2 teaspoons dried thyme

2 teaspoons dried oregano

2 teaspoons garlic

For the Chicken:

4 pounds chicken, washed and dried

Beer can chicken rub

Vegetable oil

1 (12-ounce) can beer

DIRECTIONS:

For the chicken rub:

In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub machine in an airtight container for up to 6 months.

For the chicken:

Preheat your grill to medium-high heat. Rub the chicken and its cavity down with the vegetable oil.

1. Season the chicken with rub mixture, remembering to season the cavity.

2. Pour out 1/4 of the beer and sit the chicken on top of the beer can.

 


3. Place the chicken in the center of the hot grill and cover.

4. Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165 degrees F.

5. Once cooked, cover loosely with foil and let rest for 10 minute before carving.

Enjoy!

Recipe Courtesy from The Neelys