Grilling is one of my all-time favorite methods of cooking. It introduces great flavor to meats and vegetables and can be a quick way to get the job done when it comes to cooking a delicious meal.
A fellow chef friend of mine recently mentioned something about beer can chicken. I was nothing but curious as to what this dish or cooking method might entail. Oddly enough, it included some of my favorites: chicken, beer and the grill.
Of course, I had to do my research. My first question: Is there a particular beer that was better to use than another? And what exactly was the purpose of this beer can? Turns out, it doesn’t have much purpose except propping the chicken into an upright position— though there is also the argument that the beer creates steam inside the chicken, keeping it moist from the inside.
So it wasn’t exactly grilling but I knew this was something I was going to have to try in order to figure out if it was worth sharing (or maybe keep as a new cooking secret.)
I met up with my fellow chef and together we experimented. We decided to use whatever beer we had on hand and found this cooking method to be pretty simple.
Turns out the chicken was extra juicy and nicely cooked. We both agreed it was foolproof and worth sharing and repeating the cooking method.
Thinking ahead to this Labor Day weekend I’m sure this would be a great way to end the summer and, of course, show off some backyard cooking skills to friends and family. It’s perfect for setting on the grill and leaves plenty of time for end-of-the-summer socializing.
Backyard Beer Can Chicken
Serves 4
Ingredients
1 – 3 to 4 lb. whole chicken
1- 12-oz. can of beer, or soda if preferred
Rub for chicken
2 tsp. garlic powder
2 tsp. smoked paprika
2 tsp. dried oregano
2 tsp. turmeric
2 tsp. salt
2 tsp. ground black pepper
- Preheat the grill to high heat. While the grill is heating up, prepare the chicken. Rinse the chicken and remove any gizzards. Pat the chicken dry. In a small bowl combine all of the spices for the chicken rub. Rub the spices all over the chicken including the inside of the carcass.
- Remove half of the liquid from the can of beer. Turn half of the grill off and place the half empty can on the side that is turned off. Sit the chicken on top of the can of beer, making sure the chicken is not over direct heat. Close the lid and let cook for 1 and 1/2 hours. Using an instant read thermometer check the internal temperature for doneness in the thickest part of the chicken, the temperature should be around 165 degrees. Remove the chicken from the grill and let rest for 5-10 minutes before carving. Serve immediately alongside your favorite side dishes.
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Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir and their two dogs.
Kayleigh is in her third season as Sous Chef at a private kitchen in Southampton. Not only is she second in command but her main focus is on creating, preparing and executing cold dishes such as salads, hors d’œuvres, appetizers, canapés, pâtés and terrines. Kayleigh has been in the culinary industry for the last 15 years, working her way up in kitchens on the East End. She also is a personal chef.
Look for In the Kitchen with Kayleigh every Saturday on RiverheadLOCAL.com.
Got questions? Recipes? Ideas? [contact-form-7 id=”27493″ title=”Write to Kayleigh”]
