Recipe of the Month

Beer Can Chicken

WHILE YOU MAY NOT THINK OF COOKING WITH BEER AS HEALTHY, IT IS ACTUALLY USED PRIMARILY TO HOLD THE CHICKEN VERTICALLY WHILE COOKING AS WELL AS HAVING A STEAM EFFECT ON THE INSIDE THAT HELPS KEEP THE CHICKEN MOIST WHILE COOKING.

THIS IS MY FAVORITE WAY TO PREPARE CHICKEN IN THE SUMMER TIME. JUST MAKE SURE YOUR GRILL LID IS TALL ENOUGH TO ACCOMODATE.

4 LB. WHOLE CHICKEN
12 OZ. BEER (OPENED WITH APPROXIMATELY 2 OZ. POURED OUT)
4 TBSP. OLIVE OIL

SPICE RUB
1 TBSP BROWN SUGAR
1 TBSP GARLIC POWDER
1 TBSP GROUND CUMIN
1 TBSP DRY MUSTARD
3 TBSP MRS DASH. SOUTHWEST CHIPOTLE SEASONING

*PRE-HEAT GRILL TO MEDIUM HEAT (APPROXIMATELY 350-400 DEGREES)

REMOVE NECK AND GIBLETS FROM CHICKEN AND DISCARD. RINSE CHICKEN INSIDE AND OUT, THEN PAT DRY. RUB LIGHTLY WITH OLIVE OIL THEN COAT EVENLY WITH SPICE RUB. PLACE BEER CAN ON HARD SURFACE AND PUSH CHICKEN ONTO CAN (LEGS DOWN, WINGS UP).

COOK CHICKEN ON INDIRECT HEAT (I.E. TURN BURNER ON CHICKEN SIDE OF GRILL OFF OR IF USING CHARCOAL, PUSH COALS TO ONE SIDE OF GRILL AND COOK ON OTHER. CHICKEN MAY NEED TO BE ROTATED DURING COOKING IF ONE SIDE BEGINS TO UNEVENLY BROWN. COOK CHICKEN FOR APPROXIMATELY 1 HR OR UNTIL JUICES RUN CLEAR AND YOU REACH AN INTERNAL TEMPERATURE OF 165 DEGREES.