The Original Beer-Can Chicken

Beer-Can Chicken is easy to love. Once you understand indirect heat and how to set your grill for it, I know that beercan chicken will become your go-to winner dinner. A porcelain chicken sitter makes the cooking a little easier because it has a flat bottom that can’t tip over as the chicken cooks. If you use a beer-can, you must make sure that the legs of the chicken are positioned in front, like a tri-pod to stabilize the chicken and the can. If you prefer a classic roasted chicken flavor, use only kosher salt and black pepper to season the chicken. If you want it to have a “barbecued” flavor, use your favorite dry rub. 1 tablespoon favorite dry rub or kosher salt and freshly ground black pepper

Olive oil

Special Equipment: Chicken sitter if you don’t want to use a beer-can

and giblets, and rinse the chicken inside and out if desired; pat it dry with paper towels. Coat the chicken lightly with olive oil and season with a tablespoon of the dry rub. Set aside. Preheat your grill. Fill the Chicken Sitter with the can of beer, or open a beer can, pour out about 1?4 cup of the beer, and make an extra hole in the top of the can with a church-key can opener. chicken on top of the beer can. The chicken will appear to be sitting on the grate. Make sure the legs of the chicken are in front of the Sitter or the beer can to support the chicken as it cooks.

1 12-ounce can favorite beer

Cover and cook the chicken for 1 to 11⁄2 hours, depending on size, or until the internal temperature registers 165 F in the breast area and 180 F in the thigh. When removing the chicken from the grate, be careful not to spill the contents, as it will be very hot. Remove it carefully to a platter, holding the Sitter or beer can with tongs. I use tongs and a clean dry kitchen towel to keep the chicken from toppling over.

Remove the neck