Beer Can Chicken
Beer butt chicken, chicken on a throne, chicken rest, dancing chicken - no matter what you want to call it, is a taste sensation well worth trying.
Equipment
- 1 smoker or grill
Ingredients
- Whole Chicken
- Can of beer
- Barbecue sauce
- Olive Oil
- Chicken seasoning or barbecue rub
- Potatoes
- Carrots
- Onion
- Sweet Poato
- Salt and Pepper
- Thyme Dry or Fresh
Instructions
Cleaning the chicken
- Remove the chicken from the packaging and ensure all the inside giblets and organs are removed from the chicken.
- Trim off any excess fat from the neck and tail area.
- Rinse under cold water if required, but if it’s clean it’s not necessary.
- Pat dry with a paper towel.
Seasoning the chicken
- Once chicken is dry, brush the entire surface with olive oil
- Rub it with the salt, pepper and thyme.
Positioning the Can
- Carefully slide the chicken onto the beer can roaster if you have one, so that the fits in the cavity securely.
- Tuck the wings in.
Setting temperature
- Program the grill to the desired temperature, around 250°F, and leave for an hour to an hour and 15 minutes.
- Then coat all the vegetable in salt, pepper, and thyme. Place the vegetables in the smoker with the chicken.
- Then increase the temperature to 300°F.
Removing the Can
- When the internal temperature has reached the ideal range, remove it from the grill.
- Let the whole thing rest for 10-15 minutes to allow the juices to settle.
- Carefully slide the chicken off the can, taking care not to spill the hot contents.
- Place the chicken on a cutting board or platter to carve and serve.