BBQ Beer-Can Chicken on a Charcoal Grill
No doubt about it-grilling a spice-rubbed chicken on top of a beer can looks odd. But if the result is crackling crisp skin and moist, juicy meat, why not give it a try?
Why This Recipe Works
A classic of the barbecue circuit, BBQ Beer-Can Chicken involves resting a whole chicken upright on a can of beer and grill-roasting it. We lanced the chicken’s skin with a skewer to make holes from which rendering fat could escape, then rubbed the chicken liberally with a spice rub on top of and underneath the skin. We opened the top of the beer can wide open with a church key to allow the greatest amount of steam to escape—the normal pop-top hole is far too small. We banked the coals in the grill on either side of a disposable aluminum pan. The coals cooked the chicken evenly and the pan caught dripping fat from the chicken. Finally, we coated the chicken with a sweet-tart glaze toward the end of cooking to improve the chicken’s flavor and color.
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