Most beer-can chicken fans believe the beer remaining in the can starts percolating on the grill, injecting the bird with lager-flavored steam, just like a little metallic chimney. It should take around 75-90 minutes. Stick a chicken on an open can of beer or other beverage, place it on the grill at medium/high heat and close the lid. Love beer butt chicken, the meat is always so moist and full of flavor. But what makes this chicken recipe special is the spice rub and the doohicky we use to hold the chicken. I love grilling season. Have you experimented with any other liquids? They are cheap and provide a stable base for the chicken and the perfect holder for the can. •Place chicken over indirect heat, using the legs and beer can to support the chicken on the grill •Cover grill and allow chicken to cook undisturbed for one hour or until the internal temperature reaches 165 degrees •Remove from grill and let rest for 5-10 minutes For the chicken rub: In a small bowl mix all the ingredients together and use for the grilled chicken. Close the lid on the grill. Heat the grill to medium/high heat so that the temperature of the grill is around 375F. Almost any lager, pale or mild, will work, but stay away from hoppier beers -- no one likes a bitter bird. Make sure to check occasionally for any flare ups. Try to maintain a temperature around 300 to 325 F during the cooking time. A 5- to 6-pound bird should take about 2 to 3 hours to cook depending on the temperature. Move Chicken to the Grill Position the chicken on the low-heat side of the grill, using the beer can and legs to keep it sturdy. Then, slide the tongs under the chicken's wings and -- holding the base of the can using a dish rag or oven mitt -- wiggle the bird up and off. Light the grill and set it up for indirect cooking. Letting the chicken sit at room temp to warm is a really bad idea since research has shown that as much as 90% of commercial chicken has pathogenic bacteria. if using grill, turn off ½ the flame or move coals to one side and place on side with no fire Cook until leg pulls freely and skin is crispy, and internal temp is at least 165 deg. I agree with Bonnie about the potty but the chicken TASTES so good I don’t care. ©2020 Group Nine Media Inc. All Rights Reserved. I don’t know what I’m more impressed with the gorgeous beer can chicken or the fact you go those great stands at the dollar store!! Cook until the internal temperature of the chicken is 165F. I always laugh when I see beer can chicken…they just look like little people to me (sitting on the potty:)! If you want to get creative, try using a spicy saison, brown ale, or hearty oatmeal stout, though in my experience, most people go with an American-style pale lager. This will be my go-to for beer can chicken! Cover and cook (maintaining a temperature of 400 or so degrees until chicken is impressively brown and cooked through (about 170 degrees in the leg/thigh portion, 50 minutes to 1 hour … You made so many of them…. WIth about 5 minutes remaining, baste the chicken with BBQ sauce. Close the lid and barbeque … Once you’ve got your can cracked, drink or drain half of it, poke a few extra holes in the top, and then toss in some garlic cloves, lemon slices, and a bay leaf for added flair. Remove from grill; cover loosely with foil. 08 Using tongs, grasp the bird and slide a sturdy, wide spatula under the beer can. . 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