I know, I know... it's been a while since I last wrote a post. Life just sort of happens and unfortunately some things get pushed to the back burner. I can assure you though, that I have been having a ton of fun in the sun busy. To wet your parched My-Kitchen-Affair appetite, I'm sharing this Beer Can Chicken recipe. As an aside, those manly hands above belong to this guy. He gets paid to keep them that way.
Easily one of juiciest chickens you'll ever have. Plus, you get an excuse to buy beer (as if one was needed.) Time is the only real factor here, as most of the recipe is pretty cut and dry.
Beer Can Chicken adapted from The Food Network
ingredients found in your kitchen...
1 whole chicken
2 tablespoons of vegetable oil
2 tablespoons of salt
1 teaspoon of black pepper
3 tablespoons of your favorite dry spice rub
1 can of your favorite beer
Now what to do with those ingredients...
Remove extra "parts" from chicken. (If you have pets that you love, you can boil the giblet and share them. They love 'em.) Rinse the chicken, inside and out. Pat dry with paper towels before rubbing the chicken down with oil, salt, pepper, and dry rub.
Grab your beer and take a couple of hefty swigs. I used a tall can of PBR, so several hefty swigs were needed. Place your beer can on a level, solid surface and place your chick onto the can. Move you beer can filled chicken to the grill. Be sure to use indirect heat here, so if you place your chicken in the center of the grill, only have the two outside burners lit, not the middle two. Use the legs and beer can to balance the bird like a tripod. Close the grill and cook for about an hour and 25 minutes. Use a thermometer here if you have one, making sure the breast area is 165 degrees F and 180 degrees F in the thigh. Remove it from the grill if it's ready and let rest 10 minutes before carving.