If you have never grilled a Beer Can Chicken at camp or on your grill, you are missing out. This simple recipe creates a delicious and well-presented poultry result. The meat will stay moist while the skin gets crusty and full of flavor.
I remember that my Aunt Louise used to love the crispy skin from baked turkeys. It was her favorite part. We did not know about the idea of a Beer Can Chicken, but I am sure that this recipe would have been her favorite.
Start with a 5-6 lb. whole chicken. Make sure that it is completely thawed out and dry. Remove any gizzards, livers, or other gravy parts from the inside of the bird. Smear or spray some olive oil on top and add your favorite poultry rub into all of the nooks and crannies. I enjoy the Traeger blends. Once rubbed, allow the chicken to rest in the cooler for about an hour.
This is when I make my basting sauce. I prefer peach preserves mixed with brown sugar, adobo, Worcestershire sauce and a sprinkle of chili powder. At camp, you may need to use what you have. In the past I blended up plums, apples, or other jelly and preserves. The sugars make a nice, caramelized coating at the end. Blend the ingredients into a sauce and let this sit in the cooler.
Beer can chicken needs a can of beer. You can get holders that support the can, so it will not flop over. Beer bottles are too narrow to use. Open the can completely and either cut out the top or use a church key to add more holes. You only need about half the beer can full so a couple of sips are not out of line. You can also use a soda flavored to what you prefer. Alcohol evaporates at a lower temperature, so it does not soak into the meat. The liquid helps to create steam which keeps the chicken moist.
If you do not have a beer can, any narrow can, will work, if supported. In a pinch, I have used a brick or rock to help support the chicken with the beer can up its butt. If you try to let gravity support the bird, good luck. An actual supporting base is best. You can make Beer Can Pheasant, Huns, Goose, Duck, or any gamebird. Just get a can that will fit.
On my Traeger pellet grill, I set the grill to a temperature of 350 degrees and let it go for 90 minutes. At about an hour, I begin basting the chicken with melted butter. The final basting is with my sauce. Different woods or pellets will add other flavors. I also add rosemary and thyme, garlic, and a few cloves into the beer can, to steam in more flavors.
It may take two to remove the beer can from the chicken. Utensils help to keep control of the perfectly cooked bird. The wings and legs should pull off easily. The internal temperature should be 160 -165 degrees.
To serve, just place the golden bird on the table with a knife and fork. The hungry campers will take care of any carving. I have also grilled my chicken ahead of time and wrapped it in aluminum foil. It will transport easily and makes for a fun picnic or shore side meal. You can also leave it in the foil and heat it up on the campfire or in a Dutch Oven.
The final product will be the tastiest, moist chicken that you have had. Leftovers, if there are any, can be used to make a Pot Pie or chicken and rice leftover dish.
Why did the Chicken cross the road? To get a beer can up its butt!
Montana Grant
