Even though we haven't been having summer weather, I still am craving summer food! I want anything and everything grilled lately. One of my favorite grilled recipes is beer can chicken. It's so easy, but so flavorful and delicious. I thought it would be a nice and easy Sunday dinner for our first dinner back from vacation. My favorite recipe is from Guy Fieri for
Big Bud's Beer Can Chicken. The only thing I do different from Guy's recipe is cooking it on the grill, while his recipe is for the oven.
Ingredients
1 (3 to 4-pound) whole chicken
1 teaspoon dried oregano
1 teaspoon garlic powder
1 tablespoon onion powder
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon dried sage
1 teaspoon sea salt
1 tablespoon freshly ground black pepper
2 cloves garlic, smashed
1 (12-ounce) can beer
1/2 pound bacon
Ingredients
Preheat grill to medium - high heat. Wash chicken with cold water and pat dry with paper towels.
Mix spice rub in small bowl.
Rub 1/2 of the ingredients on inside cavity of chicken.
Gently peel skin away from chicken and rub mixture into meat of chicken.
Open beer can and pour out about 1/2 cup. Drop the garlic cloves into the beer can.
Place chicken, open end down, over the beer can to insert the beer into the cavity.
Place 1/3 of the bacon in the top cavity of the chicken and drape the remaining 2/3 of the bacon down the outside of the chicken. Pierce the bacon to the chicken with toothpicks. We also pinned the wings in with toothpicks.
Place chicken, standing up on grill.
Cook for about 90 - 120 minutes, or until the internal temperature in the thickest part of the thigh reaches 165 degrees on an instant-read thermometer. Let the chicken rest at least 10 minutes.
