Beer Can Chicken

Just recently I discovered this BBQ recipe for chicken which is sweeping across the USA.  BBQ’s are big business over there and they have “Grill Shops” that even sell contraptions to keep the chicken from falling over during cooking (the picture at bottom explains that statement).  I’ve yet to find one in the UK although to be fair I haven’t looked very hard.

What I have done though is made this on the BBQ and Dawn thinks it’s probably the nicest chicken she’s ever tasted.  The principle is that the chicken is cooked upright, sat on a beer can that is half full of beer.  The heat makes the beer evaporate with the steam keeping the chicken moist inside, and the fact that it is upright stops it laying in its own juices, especially if you can find a way of keeping it vertical. 

There are two other tricks; the seasoning, which is detailed below and is one of several dry rubs that I use for BBQ meat (I call this one a 4-by-4 as it is 4 spices/seasonings in 4 equal measures) and the fact that it is cooked using “Indirect Grilling”, which takes longer to cook the bird but doesn’t make it burn or char.  A kettle BBQ with a lid is essential for this and a meat thermometer is extremely useful.

Aside from that, it's probably the easiest BBQ chicken ever.

Ingredients –

1 whole chicken (without giblets)

1 can of beer (any type) – 440ml

1 tablespoon rock salt

1 tablespoon ground black pepper

1 tablespoon paprika

1 tablespoon ground ginger

The Prep

1)      Combine the salt, pepper, paprika and ginger in a bowl and mix well to make a dry rub.

2)      Remove the Parson’s Nose (if necessary) to ensure there is a large cavity opening at the south end of the bird.  Cover the chicken in the dry rub and rub it in well – that’s why it’s called a rub - putting some of the seasoning in the cavity of the chicken. Set aside for at least 30 minutes.

3)      If using a gas BBQ, light the outside burners only.  If using charcoal, light the coals and then, when smouldering and turning white, move into two piles at the edge of the BBQ.  We basically want no heat in the middle.  Charcoal users may find this tricky as there are no fats or juices fuelling the flames and unless watched and tended the BBQ may go out.

4)      Empty half the beer from the can into a glass.  You can drink this bit. Enjoy!

The Method

1)      Place the half full beer can on a baking or roasting tray and stand the chicken on it,  pushing the can into the cavity (see picture).

2)      Make sure BBQ is as hot as it can be and then place the tray with the chicken in the middle.

3)      Close the lid.

4)      Wait between 1 and 1.5 hours.  Hopefully the bird will still be upright and the juices will be in the tray.  The skin shouldn’t be burnt or charred and to make sure the bird is cooked, insert a thermometer into the deepest part of the breast.  You are looking for a temperature of around 80 degrees.

5)      Once done, using an oven glove with one hand and BBQ tongs with the other, gently lift the chicken off of the can and put on a plate or board to stand for 10 minutes.

6)      Carve and enjoy!