17 Jun Chef Becky’s Kickin’ Chicken! Beer Can Chicken, for your Grill!
Succulent and flavorful chicken with a kick!
Chef Becky’s Kickin’ Chicken
- 1 5lb chicken, whole
- 1 12 ounce can beer, soda, or water
- Rub Recipe
- ¼ cup paprika
- 1 tablespoon cayenne
- 1 tablespoon black pepper
- 3 tablespoons garlic powder
- 1 ½ tablespoons onion powder
- 3 tablespoons salt
- 1 tablespoon oregano, dried
- 1 tablespoon thyme, dried
- Special equipment: “Beer Can Chicken” Roasting Rack and a sturdy foil pan
- Combine the rub ingredients and place in a small plastic container.
- Pour out half of the liquid from the 12 ounce can. Place can in the holder, in the center of the roasting rack. Place this rack in a sturdy foil pan.
- Working in a sink, wash chicken and remove the giblets. Trim excess globs of fat and trim the tail off. Pat chicken dry with paper towels. Carefully loosen the skin covering the breasts and thighs.
- Pour about two tablespoons of rub under the skin of each breast and coat the meat evenly with spices. Repeat this step with the thigh meat. Next, apply about ½ cup of the rub on the chicken, and rub it all over the skin. With the remaining rub, sprinkle it inside the cavity of the chicken.
- Lift the chicken and place it over the roasting rack, inserting the can into the cavity of the chicken. Tuck the wings in near the thighs so they do not burn.
- Preheat one side of your grill to medium (350 degrees) for indirect grilling. Place the foil pan containing the chicken and rack next to the heat source (but not over the heat source). Close the lid and grill for approximately 2 ½ hours.
- Check for doneness using a meat thermometer inserted into the thigh. Cook until the thigh meat reaches 165 degrees. Let chicken rest 10 minutes before carving.