Beer Can Chicken

Image by: flickr.com

A common misconception about beer can chicken is that it can overcook and dry out the bird by the beer boiling but in fact, it can not. The boiling temperature of the water is 212 degrees. Meaning the liquid in the can will never evaporate because it will never reach that temperature.

This being said, this technique will never dry out your chicken. In a sense, what beer can chicken does is it adds seasoning to the chicken. Any kind of herbs, spices you put into the beer can give off more aromatic flavors while the chicken is cooking. There is a simple way to cook a beer can chicken courtesy of Food Network.

Step 1: 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 dry rub. Set aside.

Step 2: 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. Grabbing a chicken leg in each hand, plunk the bird cavity 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 and the can like a tripod.

Step 3: Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.