Best Webers Beer Can Chicken Recipes

WEBER'S BEER CAN CHICKEN

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.

BAKED BEER CAN CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the garlic powder, seasoned salt, onion powder, dried oregano, salt, and ground black pepper in a small bowl; set aside. Pour 1/3 of one can of beer into the bottom of a 9x13-inch baking dish. Place the open beer can in the center of the baking dish.
• Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the open beer can with the legs on the bottom. With the breast of the chicken facing you, use a paring knife to cut a small slit on each side and press the tip of each wing into the slit to encourage even cooking.
• Rub the prepared seasoning mixture to taste over the entire chicken. Pat the sliced green onions around the whole chicken evenly. Some will fall into the beer, that's fine. Press the halved green onions into the top cavity of the chicken. Open the remaining beer and pour 1/2 of it into the pan under then chicken. Reserve the remaining beer.
• Bake the chicken in the preheated oven. After 45 minutes, pour remaining beer into the pan under the chicken. Continue baking until no longer pink at the bone and the juices run clear, about 30 additional minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.