|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 0g||0%|
|*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 beer can chicken recipe (aka beer butt chicken, chicken on a throne, and dancing chicken) adds crab boil and Cajun seasoning to the beer, making this whole chicken even more tender and flavorful—with a little kick.
The idea behind beer can cooking is that as the chicken is cooked under indirect grilling, the open beer placed in the bird's cavity will add moisture and steam the meat from the inside, adding flavor. Many regions, including Louisiana and Memphis, Tennessee, have attempted to take credit for originating this style of cooking.
This simple, four-ingredient recipe is a set-it-on-the-grill-and-forget-it (at least for 45 to 60 minutes) kind of meal that can be served simply or gussied up with various sides.
Tear a piece of aluminum foil paper about 12 inches long. Fold in half and put on the grill top, folding edges under the grill to secure it in place.
Remove any excess fat or skin hanging from chicken, and rinse with cool water. Pat dry with paper towels. Season chicken well inside and out with Cajun seasoning. Make sure to get under the skin of the breast.
Open can of beer and pour out 1 ounce of liquid—you can either drink it or discard it. Add liquid crab boil to beer. Separate chicken skin from the neck area by pushing a finger between the skin and meat. While holding pocket open, pour beer into the pocket. Do this in several areas. A large injection needle also works well for doing this.
Next, slide the bottom-end of the chicken over the can of beer. While holding the beer can and the chicken, gently place on the foil-covered grill. Close grill cover and cook for about 45 to 60 minutes or until the juices run clear and the chicken is done. The internal temperature must be 165 F in the breast meat and 175 F in the thigh area.
Once cooked, using heat-resistant gloves, carefully remove the chicken from the grill (still with the beer can inserted) and place onto a large cutting board with a lip to collect any juices.
Remove beer can and loosely tent the bird with aluminum foil. Let it rest for 8 to 10 minutes before carving. Reserve any juices from the beer can and cutting board to make a pan sauce or gravy.