Beer Can Chicken
- 1 whole chicken
- 2 tbsp vegetable oil
- 2 tbsp salt
- 1 tsp black pepper
- 3 tbsp of dry rub (try different kinds! Sometimes I use montreal chicken that comes pre-made, sometimes I make my own concoction. )
- 1 can beer (get something good)
First, since we're having some fun, open beer can and pour yourself half of the can. Set aside the other half in the can in a baking pan.
Next, remove neck and giblets from chicken and discard. Then rinse the chicken inside and out, and pat dry. Afterwards, rub chicken with vegetable oil, and then rub the chicken inside and out with salt, pepper and dry rub.
After the seasoning has been rubbed on, put the chicken over the beer can such that the beer can slides into the bird cavity. The beer can usually can balance and hold the chicken up, but sometimes you may need to use the legs to help balance the chicken upright.
Now, preheat the oven to 350F.
Put the chicken in the center of the oven, this will usually mean you need to lower the rack one down. Bake for about 45 mins, check to make sure the chicken is cooking nicely, then continue baking for about 30 mins or until the internal temperature registers 165F in the breast area and 180F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Let rest for 10 minutes before carving.
Now, cook the chicken over medium-high indirect heat, which mean not directly on top of the coal (best way to do this is to have the coals be on either side of the chicken but not directly under), with the grill cover on, for about 1 1/4 hours or until the internal temperature is 165F in the breast area and 180F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife.
Lastly, let rest for 10 minutes before carving!
Adapted from the Food Network and allrecipes.com