This basic variation of the "beer in the butt" chicken recipe combines the flavors of a great spice rub with the flavors steamed out of the beer can. This is an easy and fun way to cook a whole chicken on the grill.
- 1 chicken (about 4 pounds/1.8 kg)
- 1 can/12 ounces beer (room temperature)
- 2 cloves garlic (minced)
- 2 sprigs rosemary
- 2 teaspoons olive oil
- 1 teaspoon thyme
- 1/2 teaspoon red pepper flakes (crushed)
- 2 tablespoons lemon juice (from 1 lemon)
- For the Rub:
- 1 tablespoon paprika
- 2 teaspoons salt
- 1 teaspoon rosemary (fresh, chopped)
- 2 teaspoons thyme
- 1 teaspoon black pepper
- 1 teaspoon lemon zest
1. Preheat grill for a medium heat. Combine all rub ingredients in a small mixing bowl. Set aside.
2. Remove giblets and the neck from chicken if needed. Sprinkle all over with rub, including cavity and under breast skin.
3. Open can of beer and discard half of it. Place, minced garlic, rosemary, thyme, lemon juice, and pepper flakes in it. Make sure to pierce two more holes on the top of beer can to release steam.
Place chicken on top of can.
4. Place bird on grill balanced by the beer can. Grill over indirect medium heat for 1 1/2 to 2 hours until internal temperature of thigh reaches 180 degrees F (82 degrees C). Remove chicken when finished cooking and let sit (with beer can still intact), for 10 minutes before carving.
5. Wearing heat resistant gloves, carefully remove can from chicken cavity. Discard. Place chicken onto cutting board, carve, and serve with your favorite side dishes.
|Nutritional Guidelines (per serving)|
|Total Fat||63 g|
|Saturated Fat||17 g|
|Unsaturated Fat||26 g|
|Dietary Fiber||3 g|