Beer Can Chicken
By: Sheri Wetherell
Published: Monday, November 30, 2009 - 6:30pm

Ingredients




7 pounds roasting chicken
1 can of beer
1 clove clove garlic, minced
pinch of thyme, or herbs of your choice
garlic and onion powder, for sprinkling
salt
pepper
butter

Preparation

1 Remove grilling surface and place a drip pan in the center of the barbecue. Add water or beer to the pan and replace the grates. Make sure the pan never runs out of cooking liquid during the cooking process. 2 Pre-heat barbecue on high for 15 minutes, then reduce heat to medium. 3 Remove any excess fat from the bottom of the chicken. Rub chicken with butter, salt and pepper. Sprinkle with garlic powder and onion powder, if desired. 4 Open can of beer and pour about an inch out of the can. Punch four extra holes in the top of the can for ventilation. Put the garlic and herbs into the can (do this over the sink since the beer will foam up). 5 Slip the chicken onto the can, keeping the chicken standing upright. Place foil on the tips of the chicken legs and place standing on the grill - the legs will act as a tripod. 6 Bake for approximately 2 hours or 18 minutes per pound.

About


This is a North American version of cooking chicken where the chicken is placed upright on a partially filled can of beer. It is then cooked slowly in a barbecue or oven. The can is placed in the opening of the chicken so that the beer evaporates and permeates the chicken. It received its name due to way the chicken wobbles once the beer has evaporated. The wobbling and falling usually indicates the chicken is done.

Comments:
Gordon Maybury

Two hours is way too long. Cook the chicken until a thermometer inserted into the thigh reaches 155 degrees. This takes just less than an hour in a kettle with indirect heat. You will get the most flavorful and moist chicken ever. Experiment with more than just garlic powder in a rub. And the wobble? Never seen it. The name is from the beer can use.