If ya gotta cook, might as well get drunk doing it (safe? yeah I think so). This is real easy to make and actually tastes good too.Ingredients
- 1 (4-pound) whole chicken
- 2 tablespoons vegetable oil
- 2 tablespoons salt
- 1 teaspoon black pepper
- 3 tablespoons of your favorite dry spice rub
- 1 can beer (whatever ya like, I prefer dark or an ale)
Directions
Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Don't get too excited, and set aside.
Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod. So it's standing up right.
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving. Then drink some more and eat this awesome meal.
Posts
I'm offended that you prefer "dark or an ale." Ales can be any range of colors. So can lagers. It just so happens that people commonly use a PBR or Beast or something else of that caliber to make these delicious chickens. PBR, Beast, Natty, Bud, Miller, Coors and so on are all American lagers. More specifically American Pilsners...
ReplyDeleteAll I was saying, is that I like those flavors. Color doesn't matter but a Guinness adds some of that flavor to the chicken for example. That's why it better to use a full body beer than a light beer.
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