She Strengthens

Beer Can Chicken: A Mouthwatering Twist on Grilled Poultry

Preparation is Key

When it comes to grilling a whole chicken, achieving tender meat and crispy skin can be a challenge. However, with a few simple steps and some patience, you can create a truly unforgettable dish. The secret lies in salt-curing the chicken and then grilling it over indirect medium heat, using a beer can as a clever prop.

The Magic of Salt-Curing

To begin, remove any excess fat, neck, and giblets from the chicken. Then, sprinkle a quarter cup of kosher salt evenly over the entire surface and inside the cavity, covering it like a light blanket of snow. Cover the chicken with plastic wrap and refrigerate for 1 1/2 to 2 hours. This step helps to tenderize the meat and enhance the flavor.

The Perfect Rub

While the chicken is curing, mix together a blend of granulated onion, garlic, chili powder, and black pepper in a small bowl. This rub will add a rich, savory flavor to the chicken.

Grilling with a Twist

After the curing process, rinse the chicken inside and out with cold water, pat it dry with paper towels, and season it all over with the rub. Fold the wing tips behind the chicken’s back and let it stand at room temperature for 20 to 30 minutes before grilling.

The Beer Can Method

Open a 12-ounce can of beer and pour out about half of it. Using a can opener, make two more holes in the top of the can. Place the beer can on a solid surface and carefully position the chicken cavity over it. This innovative technique helps to keep the meat moist and the skin crispy.

Smoky Flavor

Soak four handfuls of hickory wood chips in water for at least 30 minutes. Drain and add the wood chips directly onto burning coals or to the smoker box of a gas grill, following manufacturer’s instructions. When the wood chips begin to smoke, transfer the bird-on-a-can to the grill, balancing it on its two legs and the can, like a tripod. Grill over indirect medium heat, with the lid closed, until the juices run clear and the internal temperature registers 170°F in the thickest part of the thigh.

The Final Touches

Carefully remove the chicken and can from the grill, taking care not to spill the hot contents of the beer can. Let the chicken rest for about 10 minutes before lifting it from the beer can and cutting into serving pieces. Serve warm and enjoy the oohs and aahs from your guests!