Of course, you can’t just serve chicken to your family or guests. Don’t touch any bones as that will provide you with a false reading. You should make sure that you insert your temperature probe into the thickest part of the thigh. You need to make sure that you cook the chicken to a safe internal temperature of at least 165 degrees F. If you are using a charcoal grill you will want to move the coals to one side of your BBQ once they are a nice white/grey color. I used my gas grill for this, it is quick to start and I find that roasted chicken using indirect cooking it works very well. This may potentially cause your chicken to become dry, especially the legs and outer breasts. If it is any larger than that you will have to cook it quite a bit longer. You might want to place a foil roasting pan under your chicken to catch the drippings.įor this type of cooking, you will want to use a medium-sized bird around a 2 1/2 to 3 lb bird. The beer can will act as a stabilizer to keep your chicken upright. You will simply have to make sure that you balance your bird like a tripod using the 2 legs and the back. If you do not have a stand that will support your chicken and hold your beer can that’s OK. I often insert ½ an onion, maybe a crushed garlic clove or 2, and some herbs sprigs like rosemary or thyme. I like to put mine inside the chicken, I find the flavors come through better that way. You can add aromatics like garlic cloves or herbs to the pan so that the flavors are absorbed by the bird as it cooks. The unit also holds the can of beer and catches all the juices in the small pan at the bottom. I went all out and spent $9.99 for a small stand that holds the chicken upright. So it is important to pair flavors that will complement each other. Remember, all the flavors you select will be melded together in your roast chicken. For this recipe, I used a beer from a local craft brewery called Rutting Elk Red brewed by The Grizzly Paw Brewing Company. I like to use a robust flavored beer like an amber ale. When you are deciding on what flavors to use the sky is pretty much the limit when using this cooking technique. It paired perfectly with the flavors of the beer that I selected. This time I used the chicken rub from A Cajun Life. I like to use something with a little heat. In addition, you can select any type of spice rub or dry rub you like for your creation. Using a whole chicken makes preparation a breeze. There are so many easy ways to add flavor to your chicken when you cook using this method. BBQ Beer Can Chicken is a simple way to amp up the flavors of your BBQ chicken.
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