Spice Rubbed Beer Can Chicken
"Please trust me on this and try this chicken out. It has the most amazing flavor, is very juicy, and best of all, it is so simple. One of those recipes where you set it on the grill and walk away. It comes from a show called "Ham on the Street" on Food Network."
photo by cali_love
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
-
Spice Rub
- 2 tablespoons garlic powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon paprika
- 1 tablespoon kosher salt
- 1 tablespoon fresh ground black pepper
- 1 teaspoon cayenne pepper
- 1⁄2 cup extra virgin olive oil
- 1 lemon, zest of
- 1 (3 1/2-4 lb) broiler-fryer chickens
- 1 (12 ounce) can beer
directions
- Heat a gas or charcoal grill with a lid big enough to accommodate the bird. Put a drip pan below the grates.
- Mix the ingredients for the Spice Rub until they are well blended. (This will keep, covered, in the refrigerator for 1 week.) Rub it all over the chicken, inside and out.
- Open the beer and take a big swig or just pour out a couple of ounces. Sit the chicken on the beer can so the legs are at the bottom and the wings are at the top. Stand the beer can on the grates over the drip pan. Put the cover on and cook over indirect heat until the juices run clear, about 1 hour. (If using charcoal, push the coals to 1 side so the chicken is not over direct heat.)
- **(BTW, I wanted to mention that when I make a 3.5lb bird, it usually takes about 1 hour & 15-30 minutes and the larger birds closer to or over 4lbs, about 1 hour & 30-45 minutes. But, everyone's grills and heat levels are different, so just check it after an hour to see if it's ready and if not, then let it cook more as needed. -Althea753).
- Note: This chicken can also be cooked in a 350 degrees F oven. Just stand the beer can in a shallow roasting pan and cook about 1 hour or until juices run clear.
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Reviews
-
Very good! I did not have corriander :( I put most of the dry ingedients under the skin of the chicken then rubbed the outside with oil and the rest od the dry ingredients. Yum! It made enough seasoning for 2 chickens. -
This was very moist and tasty but it made a royal mess out of my oven! -
Made this tonight. Have made many beer can chickens before. I have in the past coated the bird with olive oil and then sprinkled seasonings on. This made it easy by mixing the oil with the spices and then brushed it on. Excellent flavor. I am a ground coriander fan so this was up my alley. Thanks! -
This was fun to make! We can't fit it on our grill (we have a Weber Q) so we made it in the oven at 350*. I didn't have coriander so I had to omit it. And no cumin either so we subbed chili powder for it. (Coriander and cumin is now on my grocery list.) I thought the rub was easy to put together, and pretty tasty w.out being overly spicy. (I have a sensitive tummy.) I think next time we'll try to cook it at 375* for a crispier skin. Thanks for posting! -
I've been intimidated, by "beer can chicken" but it actually turned out to be pretty EASY! It all worked according to the recipe and we did not have any surprises. We accidentally cooked it to 175 (we were aiming for 165) but the chicken turned out great. I feel confidant to start making this weekly. Thanks so much Vitameatavegamin Girl! Roygirl
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RECIPE SUBMITTED BY
About me? Well, I obviously love Lucy and I really love cooking...that's why I'm here! ;) I have two awesome kids and I love my peaceful, joyful life!
