We’ve all had beer can chicken. Well I love my beer can chicken. I have partaken in many different beer can chickens. They are yummy a favorite when tailgating. Unfortunately some are better then others. There is one that I make that just blows the rest completely out of the water. It all begins with the beer. You want a beer that pairs well with chicken and your flavors. Please for the love of god think outside the box. Corona, bud, and michelob are fine but you want to seperate yourself from every other beer can chicken your friends are making. Make sure it’s a good beer. Keep in mind the styles.
Brown ales tend to work best with gamey dishes, beef entrees or brown gravy over chicken. It depends how it works but I’m grilling mine so, any lighter lager or pilsner or brown ale or pale ale will work.
Now you may ask how do I get a beer bottle into a beer can chicken. Well I like to use a funnel. That’s right I have an empty beer can for my chickens.
So this is what we’ll need:
- 1 can (12 ounces) beer
- 1 chicken (3 1/2 to 4 pounds)
- Olive oil
- 3 tablespoons seasoning (at end)
First we need to marinade over night. To do this mix together the day before
- 1/8 cup of each beer (1/4 cup total)
- 2 tablespoons teriyaki sauce
- 2 tablespoons brown sugar
- 1/4 teaspoon smoked salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
If you don’t have a empty can of beer like me, well open a beer pour it out drink it, and put an additional 3 holes in the top. Then pour in 6 ounces of each beer. Remove any thing inside the cavity. I take these and just throw them in a pan and cook off any grease I can get for the gravy.
Now that we’re ready drizzle the chicken with olive oil and rub it all around. In a bowl mix the following:
- Garlic powder (2 teaspoon)
- Cayenne, ground (2 teaspoon)
- Onion powder (2 tablespoon)
- Oregano, dried (2 teaspoon)
- Sage, ground (2 teaspoon)
- Black pepper, freshly ground (2 tablespoon)
- Paprika (2 teaspoon)
- Coffee ground fine (2 teaspoon)
Ssshhhh don’t tell anyone about the coffee. Rub this mix all over the chicken front and back over the legs and the wings. Sprinkle a little inside. If you got extra great save it, it’s excellent on steaks.
- Half pound bacon
I love charcoal grills for this place a aluminum pan in the center of the grill, pile coals evenly on both sides. Light your coals. When the grill gets hot dip a paper towel in olive oil and oil the grill grate. I like to soak cherry wood in brandy a half hour before. Check your coals, with a hand 2 inches above the grate, 1 tomatoe 2 tomatoe OW! usually tells you it’s ready. You’ll want the chicken over the drip pan. Spread the legs of the chicken wide apart. Suck the marinade into an injector and slowly inject into the chicken in several places throughout the chicken. Slowly lower the chicken onto the top of the beer can. Lift the grate and toss your soaked chips onto the coals.Wait until you begin seeing smoke. Sit you chicken onto the grill over the drip pan.
Pull the legs forward to form a tri-pod. Tuck the wings behind the back (called Akimbo) to prevent from burning them. Drape the half pound bacon over the top of the chicken. Close the lid and let the chicken roast 1 1/4 to 1 1/2 hours. During the cooking process you will have to add you’ll need to add 12 fresh coals per side after 1 hour. If the skin gets to browning too much, tent with foil for the rest of the cooking process. Once done remove carefully off the grill with tongs. Place it on a flat plate and let people awww at it. You can wait for it to cool and then remove the bacon and beer can from it. Though it probably will not last that long.
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