Beer Can Chicken
aka Beer Butt Chicken
This is a very famous & popular recipe.
The chicken is brown outside, very moist inside
Recipe by: www.BensonsGourmetSeasonings.com
Number of Servings: 4 | Prep Time:
You will need:
- 1 can beer, 12 ounces
- 1 whole chicken, 3 1/2 to 4 pounds
- 4 teaspoons #106 Gusto Salt Free Seasoning
Remove giblets from chicken. Thoroughly rinse chicken inside and out. Pat dry with paper towels. Wash and dry the can of beer. Pour out half of the beer. Punch two more holes in top of can. Add 1/2 tsp of #106 Gusto into the half can of beer. Sprinkle the inside of the chicken with 1 1/2 tsp of #106 Gusto. Sprinkle the remaining 2 teaspoons #106 Gusto evenly over the outside of the chicken. Hold the chicken upright and place the rear cavity over the can of beer so the can fits snug inside the chicken. Pull the chicken legs forward so it will sit upright. Tuck the tips of the wings behind the chicken’s back. Have the grill hot. Push the coals to the sides of the grill. Center drip pan. Sit chicken over drip pan, not over coals. (You can also add some soaked wood chips to the coals at this point for more flavor.) Cover grill; cook 1 1/4 to 1 1/2 hours or until cooked through about 180 F on an instant read thermometer. If using a charcoal grill add about 12 fresh coals to the side of the drip pan after about an hour. If the chicken is browning too much, cover loosely with foil. When done, use oven mitts or tongs to hold the bird and the beer can; carefully transfer to a platter. Let chicken rest for 5 minutes. Carefully, remove the chicken off the can of beer without spilling the hot beer or burning yourself. Carve the chicken and serve.