Tasty Tuesday | Blog Hop and #Recipe Swap!

We hit a record temperature here yesterday. It was 73 degrees! That means I am using the grill. No way am I about the turn the oven on when the weather is so perfect. Our favorite and easy go to grill recipe is for Smoked Beer Can Chicken. You probably already have all the spices you need in your pantry. So you just get in that car of your and head over to the market to buy a chicken and maybe some salad fixings.

Smoked Beer Can Chicken
Ingredients:
  1. 1 whole chicken, about 5 pounds 
  2. 1/4 cup kosher salt
For Rub:
  1. 2 tsps granulated onion
  2. 2 tsps granulated garlic
  3. 1 tsp prepared chili powder
  4. 1/2 tsp freshly ground black pepper
  1. 1 can (12 ounces) beer, at room temperature
  2. 4 handfulls hickory wood chips, soaked in water for a least 30 minutes
Method:
  • Remove and discard the neck, giblets, and any excess fat from the chicken. Sprinkle the salt over the entire surface and inside the cavity, covering it all like a light blanket of snow. Cover the chicken with plastic wrap and refrigerate for 1 1/2  to 2 hours. 
  • In a small bowl mix the rub ingredients. 
  • Rinse the chicken inside and our with cold water. Gently pat the chicken dry with paper towels. Season it all over with the rub. Fold the wing tips behind the chicken’s back. Let the chicken stand at room temperature for 20 to 30 minutes before grilling. Prepare the grill for indirect cooking over medium heat.
  • Open the beer can and pour out about half the beer {in a glass…LOL}Using a can opener, make 2 more holes in the top of the can. Place the beer can on a solid surface. Plunk the chicken cavity over the beer can.
  • Drain and add the wood chips directly onto buying colas or to the smoker box of a gas grill, following manufacturer’s instructions. When the wood chips begin to smoke, transfer the bird-on-a-can to the grill, balancing the bird on its two legs and the can, like a tripod. Grill over indirect medium heat, with the lid closed, until the juices run clean and the internal temperature registers 170F in the thickest part of the thigh (not touching the bone), 1 1/4 to 1 1/2 hours. Carefully remove the chicken and can from the grill (do not spill contents of the beer can, as it will be very hot). Let the chicken rest for about 10 minutes before lifting it from the beer can and cutting into serving pieces. Serve warm. 
Rules:
Please only link up the web address to your recipe not your blog’s homepage. Please visit at least 1 other recipe that is linked, preferably the one above yours. Grab my nifty button on the right side bar. Most important of all HAVE FUN and Mangia!

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About Candice

Candice is a mom of three under 5. Originally from the smallest state of Rhode Island, now living in Connecticut. From working gal to stay-at-home mom, she is walking the path of the Modern Mom.

Comments

  1. I've made this before, but never with a smoky flavor. Thanks for sharing!

  2. Hey Candice! I don't know why I ALWAYS forget about your Tasty Tuesday link up! Thanks for reminding me! I'll start linking up weekly! 🙂
    Kyna

  3. That chicken looks delicious!!

  4. Looks awesome!

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