Are you talking about beer can chicken? Or something else?

I've had this recipe saved for 3 years but I haven't gotten around to trying it yet! But, if its from Chase, I know it must be good!

Posted by: chase (My Page) on Sat, May 17, 03 at 14:12

Here is my Beer Can Chicken Recipe actually it's Steve Raichlen's from his "How To Grill" cookbook.

1 12 ounce can of beer
1 3 to 4 pound chicken
2 TBSP BBQ rub (recipe follows)

BBQ Rub
1/4 cup firmly packed brown sugar
1/4 cup sweet paprika
3 TBSP black pepper
3 TBSP coarse salt
1 TBSP Hickory smoked salt
2 tsp garlic powder
2 tsp onion powder
2 tsp celery seed
1 tsp cayenne pepper

Combine all the ingredients in a bowl and mix using your hands. Store in an airtight container away from heat and light for up to 6 months.

For the Chicken

Rinst the bird inside and out and pat dry.

Sprinkle the chicken inside and out with the rub making sure to rub it in. Use about 2 tsps of the rub for inside and another 2 for outside.

Open the can of beer and poke a few extra holes in the top.
Pour off half the beer (I drink it!) place the remaining rub in the can with the remaining beer.

Holding the chicken with the opening of the cavity at the bottom, lower it onto to the beer can so that the beer can fits into the cavity.

Pull the legs forward to form a sort of tripod so the bird can stand upright on the grill. The third leg of the tripod is the can. He will look like a little headless person perched on the can.......quite a sight! LOL

Tuck the chickens wing tips behind his back.

Cook the chicken using an indirect heat method. To do this get your BBQ good and hot and then turn off one burner, placing the bird on the unlit side. If using charcoal move the hot coals to one side.

Coook for about 1 1/4 or 1 1/2 hours or until internal temp reaches 180. Turn the bird a quarter turn every spo often to ensure even browning.

When done remove from the heat using tong. Let rest 15 minutes and then carefully remove the beer can. Be careful not to spill the hot beer. The beer can be used as a base for a sauce...I don't I discard it.

This chicken tastes really, really good and is very moist. It's also a fun thing for a casual BBQ.

The way I do it?
Wash and dry chicken....
Rub with something premade like old bay seasonings....or don't rub with anything.
Drink about 1/2 of a 16 oz can of beer....place a couple of teaspoons of Tony Couchere's Cajun seasoning in the can with the beer....or put in any other seasoning mix you fancy...like Montreal Steak Seasoning, or even Lowreys Season Salt.
Position the can of beer up the back side of the bird, and set the legs of the chicken to form a sort of tri pod so it stands up.
Put the chicken on the can on a banked fire ( or in a 375 degree oven on a baking sheet)...Close the lid and cook for about 45 to 60 minutes or until the temperature in the thickest part of the thigh reaches 155 to 160....no higher or you risk over done chicken ( the USDA recommends the chicken reach a temp of 165 for maximum tenderness and food safety)...the temperature will rise after you take it from the fire.
At 160 or so, remove the bird from the fire, put a tent of foil over it and make your salad!!
After about 15 to 30 minutes......tip the chicken and the contents of the beer can over on a deep platter ( the juice from the chicken has mixed with the beer and the spices!!! Yum!!) slice the chicken and serve with some of the "juice".
Linda C

We make beer can chicken now and then. Here are a couple of tips:

Get one of those stands they sell at Walmart - they fit inside the chicken and around the can. Otherwise you are almost guaranteed to tip that silly chicken over.

And take an onion (very small or a piece of a large one) and plug up the neck of the chicken. That holds in the steam and seems to add a nice flavor.

We've made quite of few of these and they do turn out really nice and juicy. Very tasty - doesn't seem to matter what kind of seasoning you use...mix it up!

Can you use something else other than beer? Perhaps gingerale? I've got family members who are recovering alcoholics, and I do not want to have any sort of booze involved in my cooking. However, the technique sounds really good.

We use one of the can/chicken stands from WalMart. They are only $3.96 in the Garden Shop area. Have given them to several of our friends too. The alcohol evaporates very quickly however, you can also use soda pop or just plain water in the can. We love how the chicken is done but moist. I will never fry another chicken!!!

Chicken broth will work....as will gingerale I have heard....
And I forgot...I cut the tips off of a head of garlic, drizzle on some EVOO and place where the head of the chicken was.....and you have roasted garlic to add to the sauce.
Linda C

Tthere are people at the Kitchen Table that have used lemonade and said it tasted good. I am planning to try it with a can of V8 juice rather than beer.