We all know that bacon makes everything better right? Well I believe that beer does too. We use spent brewery grains to feed our pigs, we add beer to some of our sausages and burgers, and I drink a fair amount of it while I cook. BBQ'ing a whole chicken with a can of beer inside it produces amazingly juicy results, and with the weather getting better and better it's time to take the cover off the BBQ, fire it up and give this recipe a try!
- 1 (4-pound) whole chicken
- 2 tablespoons olive oil, or melted pork lard
- 2 tablespoons salt
- 1 teaspoon black pepper
- 2 cloves Garlic
- 3 tablespoons of your favorite dry spice rub
- 1 can of your favourite beer (cider or ginger beer also work well)
Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
- Open beer can and take several gulps (make them big gulps so that the can is half full). Put two cloves of garlic into the can with the beer. Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Open a second can of beer.
Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
- Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife.
- Open another can of beer or two, drink while you wait for the chicken to cook.
Remove from grill and let rest for 10 minutes before carving.
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