Ali-Randall-Home-Plate

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Welcome to my blog where you'll find dishes that takes little time, where the ingredients are easy to find and above all, taste good! I hope you'll follow along with me as I share what I love. (Read more...)

Beer Can Chicken

Fall has arrived but just because the temperatures are starting to fall doesn't mean it's time to put away the grill for the season. In fact, it's the best time to start the fire. If you have an hour to spare and a beer in the fridge, here's an easy dinner the whole family can enjoy.

Beer Can Chicken is a breeze to prepare. You'll need a 4-5 pound fresh chicken, your favorite barbecue rub and a can of beer.  You can pick up a chicken stand at your local Lowes or Home Depot to make your chicken tripod a bit more sturdy. I also like to place a square of tin foil on my grill under my bird while it's cooking to prevent flare-ups.

Be sure to keep an eye on your bird while it's cooking and adjust the temperature if needed. After an hour, the meat will be so moist and succulent from the steam of the beer and you will always want to grill a whole bird this way.  Throw on some baked potatoes and a packet of vegetables and call it a meal.

beer-can-chicken-2.jpg

Beer Can Chicken

(Printable Recipe)

Ingredients:

  • 1 (4-5 lb) whole chicken
  • 1 can beer
  • 3 tablespoons of your favorite barbecue rub

Directions:

Clean the chicken and remove the neck and giblets from the inside of the bird.  Drink half the can of beer, or pour half into a separate glass for later, and prop the bird cavity over the beer can.  Add a tablespoon of water to the rub and mix it into a paste that can be brushed over the bird with a pastry brush.

Heat your grill to medium and transfer your bird to the grill taking care to tripod the bird onto the center of the grate keeping its balance.  Adjust the heat so you are using indirect heat, or no flame, under the bird while the rest of the burners stay at medium heat.  Close the grill cover and cook for about an hour or until the internal temperature registers 165*F in the breast area and 180*F in the thigh.

Carefully remove the chicken from the grill. This part is a two person job - you don't want to drop that bird. Let it rest for 10-15 minutes before carving.

Serves 4. Total tome: 1 hour and 15 minutes.


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