Beer Can Roasted Chicken
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As I start to write about the upcoming big foodie event, I feel like I need to come clean and tell you … I’m not cooking this year. There. I said it. We are eating out on Thanksgiving. I realize I blabber on about food all through the year and preparing a magnificent Thanksgiving feast seems quite appropriate. However, I have a pretty good excuse.
Oh … about the chicken. For those who don’t want turkey or don’t want a HUGE amount of poultry for Thanksgiving, a roasted chicken is a delicious answer. A four pound bird roasts in about 1 1/4 hours on the BBQ grill and looks absolutely gorgeous on the table.
This is the roaster that I have but there are a few different ones on Amazon. I like this one because I can fill the center can with seasoned broth or beer.
A single beer can may be used — just make sure you balance the Chickie when placing on the BBQ.
The chicken finishes with a beautiful presentation, deliciously moist and tasty. If I were cooking for just a few folks I definitely would consider such a bird for the occasion. I would like to have shared a few pictures of this bird after slicing … but I had 7 hungry guests waiting while a took a picture (or two) and so I limited my enthusiasm and served the chicken as soon as it I sliced it:)
~Blessings, Catherine
Beer Can Roasted Chicken
Prep time
15 mins
Total time
1 hour 45 mins
Whether it's a beer can or a can of seasoned broth, every bite of this roasted chicken will be moist and loaded with flavor.
Ingredients
- 1 - 4 pound whole chicken
- 2 tablespoons vegetable oil
- 2 tablespoons salt
- 1 teaspoon black pepper
- 3 tablespoons of your favorite dry spice rub
- 1 can beer *
Instructions
- Heat grill on high.
- Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil, then rub inside and out with salt, pepper, and seasoning.
- Open beer can* and take several gulps (make them BIG gulps so that the can is half-full.) Place beer can on a solid surface (baking sheet). Grabbing a chicken leg in each hand, pull the bird cavity down over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs, like a tripod.**
- Turn off the middle grill burner. Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover closed for approximately 1¼ hours or until the internal temperature registers 180 degrees F (thigh or breast area).
- Remove from the grill and let rest for 10 minutes before carving.
Notes
**Seasoned chicken broth works well in place of beer.
*** A roaster can be purchased that has a can in the middle of a grilling tray. The can fits over an opened beer can or a soup can.
I use Montreal Chicken Seasoning with a little extra Thyme.
3.5.3251
P.S. Here are a few of my Thanksgiving meal favorites, traditional and non-traditional!
Chicken and Dumpling Casserole
Be sure and check the “Recipes” tab and “Picture This” tab for more recipes and TG ideas!
~Many Blessings, Catherine
“For Christ died for sins once for all, the righteous for the unrighteous, to bring you to God. He was put to death in the body but made alive by the Spirit,” 1 Peter 3:18 NIV1984
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