This is a delicious recipe that is so moist you will never want to cook a chicken any other way. It is from an excellent cookbook, Weber, Real Grilling. Get a meat thermometer, at the dollar store and you will always have a perfectly cooked chicken.
RUB
1 teaspoon salt
1 teaspoon paprika - I use smoked paprika
1 teaspoon finely chopped FRESH rosemary
1 teaspoon dried thyme
1/2 teaspoon lemon zest - don't skip this
1/2 teaspoon pepper
Combine all ingredients. Remove and discard neck and giblets and lightly rub the chicken all over with 2 teaspoons of olive oil. Season the chicken inside and out with the rub.
( I double the rub and use half as a Baste. After seasoning the chicken with the 1/2 of the rub, I add 1/4 cup of olive oil to the remaining rub and baste the chicken when ever I open the grill)
1 whole chicken, about 4 pounds
1 can ( 12 ounces) beer
2 sprigs fresh rosemary
1 clove garlic
juice of 1 lemon - use fresh, so that the skin can be used for the zest
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes
Open the beer can and drink half, the real instructions say pour half out - Seriously? Put the rosemary, garlic, lemon juice, thyme and red pepper flakes into the beer can. Using a can opener, make 2 more holes in the top of the can. Place the beer can on a solid service and Plunk the chicken cavity over the beer can. Balance the bird on its two legs and the can, like a tripod.
(I place the chicken/can into a large barbecue safe container so that the juice does not cause flare ups)
Grill over Indirect Medium heat until the juices run clear and the internal temperature is 170 in the breast and 180 in the thickest part of the thigh. 1 1/4 to 1 1/2 hours. Carefully remove the chicken/can from the grill {do not spill the contents of the beer can, it will be very hot} Let the chicken rest for 10 minutes before lifting it from the beer can and cutting.
RUB
1 teaspoon salt
1 teaspoon paprika - I use smoked paprika
1 teaspoon finely chopped FRESH rosemary
1 teaspoon dried thyme
1/2 teaspoon lemon zest - don't skip this
1/2 teaspoon pepper
Combine all ingredients. Remove and discard neck and giblets and lightly rub the chicken all over with 2 teaspoons of olive oil. Season the chicken inside and out with the rub.
( I double the rub and use half as a Baste. After seasoning the chicken with the 1/2 of the rub, I add 1/4 cup of olive oil to the remaining rub and baste the chicken when ever I open the grill)
1 whole chicken, about 4 pounds
1 can ( 12 ounces) beer
2 sprigs fresh rosemary
1 clove garlic
juice of 1 lemon - use fresh, so that the skin can be used for the zest
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes
Open the beer can and drink half, the real instructions say pour half out - Seriously? Put the rosemary, garlic, lemon juice, thyme and red pepper flakes into the beer can. Using a can opener, make 2 more holes in the top of the can. Place the beer can on a solid service and Plunk the chicken cavity over the beer can. Balance the bird on its two legs and the can, like a tripod.
(I place the chicken/can into a large barbecue safe container so that the juice does not cause flare ups)
Grill over Indirect Medium heat until the juices run clear and the internal temperature is 170 in the breast and 180 in the thickest part of the thigh. 1 1/4 to 1 1/2 hours. Carefully remove the chicken/can from the grill {do not spill the contents of the beer can, it will be very hot} Let the chicken rest for 10 minutes before lifting it from the beer can and cutting.
I love BBQ & have tried other beer can chicken but none have come out as good as this recipe. Thanks for sharing, Big Mama.
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