Clay’s Grilled Beer Can Chicken Recipe
Maybe its a simple trick just put the chicken on the can but trust me it makes all the deference. The chicken will be cooked evenly on all side and yield a crusty exterior all over without any side getting over cocked or soggy , try this recipe one and you will not use and other way since.
Clay’s Grilled Beer Can Chicken Recipe
Clay's Grilled Beer Can Chicken Recipe! This delicious recipe is perfect for any occasion, and your guests will be impressed with your culinary skills.
Equipment
Ingredients
- 1 whole chicken, rinsed and dried
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 teaspoons ground cumin
- 1 teaspoons ground cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon brown sugar
- 1 tablespoon vegetable oil, or more as needed
- 1 can beer
- salt and pepper to taste
Instructions
- Combine onion powder, salt, smoked paprika, cumin, cayenne pepper, garlic powder, oregano, thyme, and brown sugar in a small resealable plastic bag and shake the bag to mix the spices. Pour spice mix into a small bow
- Make 2 cuts in the chicken skin, on front and back of chicken; insert your hand underneath the skin in front and back and loosen and separate skin without tearing it. Rub the chicken skin and cavity with vegetable oil, and rub the spice rub over the chicken skin, inside the cavity, and beneath the loosened skin.
- Preheat grill for medium heat.
- Place the beer can on the preheated grill and sit the chicken onto the beer can. Grill until chicken is thoroughly browned, the juices run clear, and an instant-read meat thermometer inserted into the breast, not touching bone, reads at least 165 degrees F (75 degrees C), 1 to 1 1/2 hours.
