Monday, August 1, 2011

Beer Can Chicken

In an effort to make more delicious food on the grill this summer, a couple weekends ago we attempted some beer can chicken....
First we got a chicken....
Then Rob drank half a bud light so that we could get cooking (otherwise the liquid will boil over and make a big mess) and we stuck a sprig of rosemary in the beer....

We rubbed the chicken with thyme, kosher salt and olive oil...
Then shoved the beercan up the chicken's rump and stuck him on the grill


We let him cook for about an hour and a half and came back out to this...
Next time I will put the electronic thermometer in to keep an eye on the temperature the entire time as this time we had to open and close the grill a lot to check the temperature...
Also I would turn him about halfway in so both sides get that nice crisp on the skin.
I was entirely too embarrassed to show you my butchering job on this guy (add to personal checklist: get better at butchering a chicken)

But it was delicious. Very moist and flavorful and the skin was salty and crispy.
Oh yeah and I served it with a tomato and avocado salad coated with a little olive oil & kosher salt..


Get the full recipe here

1 comment:

Rob said...

You cook this with indirect heat. We had the burners off under the chicken and the other side of the grill was lit. Great way to cook a chicken without turning on the stove for 1.5 hours in the middle of the summer.