|Nutritional Guidelines (per serving)|
|Servings: Serves 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 63g||81%|
|Saturated Fat 17g||87%|
|Total Carbohydrate 18g||6%|
|Dietary Fiber 3g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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
Preheat grill for a medium heat.
Combine all rub ingredients in a small mixing bowl. Set aside.
Remove giblets and the neck from chicken if needed.
Sprinkle all over with rub, including cavity and under breast skin.
Open can of beer and discard (or drink) 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.
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 F (82 C).
Remove chicken when finished cooking and let sit (with beer can still intact), for 10 minutes before carving.
Wearing heat-resistant gloves, carefully remove can from chicken cavity. Discard.
Place chicken onto cutting board and carve.
Serve with your favorite side dishes.