Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
June 15 2018
Beer Can Chicken
1/3 cup brown sugar
2 tablespoons chili powder
2 tablespoons paprika
2 teaspoons dry mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 (12 fluid ounce) can beer
1 (3 pound) whole chicken
Drink half of a can of beer.
Preheat an outdoor grill for medium-high heat, about 375 degrees F. Mix the brown sugar, chili powder, paprika, dry mustard, salt, and ground black pepper in a small bowl. Place the half-full can of beer in the center of a plate.
Discard giblets and neck from chicken. Using a kitchen funnel, place half of the seasoning inside the beer can. Fit whole chicken over the can of beer with the legs on the bottom; keep upright. Sprinkle the remaining seasoning mix over the entire outside of the chicken.
Place the chicken, standing on the can, directly on the preheated grill. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, should read 165 degrees F. Remove the chicken from the grill and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest for 10 minutes before slicing.