WEBER'S BEER CAN CHICKEN
From: Weber's Big Book of Grilling Here's a technique that delivers great-tasting chicken and makes a lively conversation starter as well. We've used one of our special rubs, but you can sub in 2 to 3 tablespoons of your favorite one. Bottoms up!
Provided by Chef Shadows
Categories Whole Chicken
Time 1h55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- To make the rub: In a small bowl combine the rub ingredients.
- 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.
- Open the beer can and pour off half of the beer.
- Set the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity.
- 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.
- Makes 4 to 6 servings.
- My note: This can be cooked in a hot oven if the weather is not amiable to outdoor cooking.
Nutrition Facts : Calories 714.8, Fat 49.1, SaturatedFat 13.6, Cholesterol 213.9, Sodium 641.3, Carbohydrate 6, Fiber 0.6, Sugar 0.4, Protein 51.3
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