Beer Can Chicken
David made this recipe on his Big Green Egg!
- Charcoal fire built on one side of kettle.
- One 4-6 lb chicken
- 12 oz. beer of choice
- 3 or 4 cloves garlic minced
- 1 tbs fresh chopped rosemary
- 1 tbs fresh chopped thyme or oregano
- Zest of one lemon
- Dry rub of choice
- Salt and pepper
Remove giblets and neck from chicken. Starting at the neck of the chicken, slip the handle of a spoon between the skin and the meat. Trying not to tear the skin, work the spoon down toward the legs. Fill this separation with the lemon zest herb mixture.
Salt and pepper outside of chicken along with a liberal coating of your favorite dry rub.
Drink half of the beer! Might as well, because here is where you stick the beer can into the chicken. Carefully! Now stand the chicken on the grill, the side opposite the coals.
Adjust the temperature to 350-360, close the top and forget about it for about 20 minutes per pound.
A meat thermometer inserted in the thickest part of the thigh should register at least 165 degrees. Add sauce or not. Either way it will be delicious. Just don’t spill the beer on yourself. It is hot!
* This will work in any kettle style charcoal grill. If using a gas grill, turn off one side.