BEER CAN CHICKEN WITH ROSEMARY AND THYME

BEER CAN CHICKEN WITH ROSEMARY AND THYME image

Categories Chicken

Yield 4-6 servings

Number Of Ingredients 14

Previous Next

Rub
1 teaspoon kosher salt
1 teaspoon paprika
1 teaspoon finely chopped fresh rosemary
1/2 teaspoon lemon zest
1/2 teaspoon freshly ground black pepper
1 whole chicken, about 4 pounds
2 teaspoons extra virgin olive oil
1/2 can beer, at room temperature (drink the first half before allowing the beer to come to room temp, if you wish)
2 sprigs fresh rosemary
1 clove garlic, crushed
Juice of 1 lemon
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes

Steps:

1. To make the rub: In a small bowl combine the rub ingredients. 2. Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Lightly spray or brush all over with the vegetable oil and season, inside and out, with the rub. Tuck the tips of the wings behind the chicken's back. 3. Put the rosemary, garlic, lemon juice, thyme, and red pepper flakes into the beer can. Using a can opener, make 2 more holes in the top of the can. Set the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity. 4. Transfer the bird to the grill, keeping the can upright. Carefully balance the bird on its two legs and the can. Grill over Indirect Medium heat until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 1-1/4 to 1-1/2 hours. Wearing barbecue mitts, carefully remove the chicken and the can from the grill, being careful not to spill the beer - it will be hot. Let the chicken rest for about 10 minutes before lifting it from the can. Discard the beer. Cut the chicken into serving pieces. Serve warm.