Beer Can Chicken with Rosemary and Thyme
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Ingredients
Rub
1 teaspoon kosher salt
1 teaspoon paprika
1 teaspoon finely chopped fresh rosemary
1 teaspoon dried thyme
1/2 teaspoon lemon zest
1/2 teaspoon freshly ground black pepper
1 whole chicken, about 4 pounds
2 teaspoons extra virgin olive oil
1 can (12 ounces) beer, at room temperature
2 sprigs fresh rosemary
1 clove garlic, crushed
Juice of 1 lemon
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
1 teaspoon paprika
1 teaspoon finely chopped fresh rosemary
1 teaspoon dried thyme
1/2 teaspoon lemon zest
1/2 teaspoon freshly ground black pepper
1 whole chicken, about 4 pounds
2 teaspoons extra virgin olive oil
1 can (12 ounces) beer, at room temperature
2 sprigs fresh rosemary
1 clove garlic, crushed
Juice of 1 lemon
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes
Cooking Instructions
1. In a small bowl, mix the rub ingredients.
2. Remove and discard the neck and giblets and any excess fat from the chicken. Lightly rub the chicken all over with the oil. Season the chicken inside and out with the rub. Tuck the tips of the wings behind the chicken's back.
3. Open the beer can and pour out about half the beer. Put the rosemary, garlic, lemon juice, thyme, and red pepper flakes into the beer can (so they will flavor the steam). Using a can opener, make 2 more holes in the top of the can. Place the beer can on a solid surface. Plunk the chicken cavity over the beer can.
4. Transfer the bird-on-a-can to the grill, balancing the bird on its two legs and the can, like a tripod. Grill over indirect medium heat until the juices run clear and the internal temperature registers 170º F in the breast and 180º F in the thickest part of the thigh, 1-1/4 to 1-1/2 hours. Carefully remove the chicken and can from the grill (do not spill contents of beer can, as it will be very hot). Let the chicken rest for about 10 minutes before lifting from the beer can and cutting into serving pieces. Serve warm. You should make extra rub when the chicken is more than 4 lbs. I have doubled the rub ingredients for a 6 lb. bird.
2. Remove and discard the neck and giblets and any excess fat from the chicken. Lightly rub the chicken all over with the oil. Season the chicken inside and out with the rub. Tuck the tips of the wings behind the chicken's back.
3. Open the beer can and pour out about half the beer. Put the rosemary, garlic, lemon juice, thyme, and red pepper flakes into the beer can (so they will flavor the steam). Using a can opener, make 2 more holes in the top of the can. Place the beer can on a solid surface. Plunk the chicken cavity over the beer can.
4. Transfer the bird-on-a-can to the grill, balancing the bird on its two legs and the can, like a tripod. Grill over indirect medium heat until the juices run clear and the internal temperature registers 170º F in the breast and 180º F in the thickest part of the thigh, 1-1/4 to 1-1/2 hours. Carefully remove the chicken and can from the grill (do not spill contents of beer can, as it will be very hot). Let the chicken rest for about 10 minutes before lifting from the beer can and cutting into serving pieces. Serve warm. You should make extra rub when the chicken is more than 4 lbs. I have doubled the rub ingredients for a 6 lb. bird.
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