Beer Can Chicken - Recipe

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BEER CAN CHICKEN
1 4 lb or larger whole chicken Emeril's Original Essence Seasoning 1 12 oz. can of beer, any brand Remove giblet package from chicken and discard or save for another use. Spread Emeril's Original Essence Seasoning liberally over chicken. Wrap chicken in plastic wrap and refrigerate for an hour. Preheat grill to 375°F to 400°F. If your grill has two burners, heat only one. If it has three, heat the two on the outsides and do not turn on the middle burner. Remove plastic wrap from chicken. Open beer can (you may add garlic to the can of beer if you wish) and insert the full beer can into the chicken (so that the chicken is standing upright with the can inserted into it). Stand the chicken upright on the burner of the grill that is NOT lit. The beer can should fit snugly in the chicken so that the chicken does not fall over. Close the grill and cook the chicken for approximately 2 hours or until done. Enjoy! Submitted by: Mary Romanak

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Beer Can Chicken

· Apr 13 · #32652

David (South Carolina) says:

I cook beer can chicken often. Rub the chicken with extra virgin olive oil. It with keep the spices, and add a crisp texture. The best cooked chicken you will eat.

· May 20 · #35225

Linda (New York) says:

My chicken must have been too big, I couldn't close the lid of the grill..plus the beer can kept tipping over. So, are you supposed to put the beer can in a pan for stability and also to catch the fat dripping from the chicken. Mine caught on fire, it was kodak moment for sure.

· May 27 · #35805

Joel (Michigan) says:

Linda, if you have a warming rack you might whant to remove that. also just from you saying that your chicken caught on fire, just remember that your chicken is to be over the cold part of the grill or as far from the flame as possible. you want to cook the chicken with indirect heat! hope that helps.

P.s also for a change , get your self a small wood chip box and soak some chips in water for an hour or so, then place the small smoker box over the flames on the rack for a make shift smoker and smoke/grill as close to 200 degrees as possible

· Jul 6 · #39333

Mary (Ohio) says:

Agree - the wood chips add a lot - thanks for the suggestion! The recipe I submitted was quite basic - there are a lot of things you can do with it. Also, you can now buy a stand to put the chicken on. It has a slot for the beer can to stand up and the chicken goes right over top of it. Enjoy!

· Jul 3 · #104114

Chip (North Carolina) says:

I learned a trick from the folks that make Holland grills in Apex, NC. First, open the beer. Second, drink 1/2 and mix the other half with your favorite BBQ sauce. Any will do, homemade or otherwise. Once you have mixed the beer 'n' BBQ sauce, then place the can in the chicken's butt. While it's grilling from the outside, it's getting steamed from the inside. Let the chicken rest for a few minutes, then carefully remove the can, carve and serve with the another beer or three. Enjoy!!!!

· Jul 22 · #142273

Big Red (New York) says:

Bought a beer can stand (stainless steel) for under $20 bucks. It has a stand at the base so the chicken cannot fall over. I use old bay to season. Approximately 2 tablespoons, add 1/2 a beer (I use fosters blue) in the cylinder and cook for about 2 hours @°F first 45 minutes and decrease to 350°F last hour (may want to change degrees if browning too much). easy. simple. done!

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