I took the easy way out with my method for grilled beer can chicken with, and the results were just as delicious, but a little less personal than the original of sticking a can in his posterior end.
*Disclaimer – This recipe was originally published in 2010. I’m working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I’m sure you’ll be well pleased with when you make it at home.
Thank you for visiting me here in my Kudos Kitchen. This recipe for Beer Can Chicken with Herbs is a good one and one you’ll want to make in your own kitchen.
That said, this recipe post is in desperate need of an update with new photos along with a recipe and nutrition card. It’s on my list of things to do, and I’ll get to it ASAP. Since I have hundreds of recipes on my site, this may take a little time!
In the meantime, please enjoy it (such as it is). It truly is a delicious chilled side dish, and I know it’s one you’ll especially enjoy!
Back to the method of making beer can chicken, without the can;
The reason I’ve always liked the concept of beer can chicken but have never tried the method is that I’m afraid the poor chicken will get so tipsy, with all that beer shoved in his can, that he’ll fall over and make a huge mess.
Well, I’ve adapted this method with some very delicious results. This particular time, I made him on the grill. I’ll even show my trick for turning my out backyard grill into my outdoor oven. You’ll love this idea! Grilled Beer Chicken with Herbs.
- First I cover a roasting pan with several layers of heavy-duty aluminum foil. This keeps the pan clean from any soot build-up that roasting on the grill will cause to the pan.
- In the bottom of my pan, I add an assortment of fresh herbs from my garden. This time I chose rosemary, sage, and thyme. At this point, you can place the chicken on top of the herbs in the pan and pour an entire can of beer (your choice of brand) over the chicken and in the cavity.
- Then drizzle a liberal amount of olive oil on the outside of the chicken and season with salt, pepper and garlic powder.
- Head outside to preheat your grill. While your grill is coming to temperature, place two bricks, side by side, on the grill grate.
- When your grill is properly preheated (350-degrees if it has a thermometer), place your pan of chicken on top of the two bricks and close the grill cover.
- The addition of the bricks will keep your grill temperature even and also elevate your food from the direct heat, making a more “oven-like” cooking method with even heat distribution around the pan, and no ‘hot spots’.
- See? I told you you’d like this idea! It works wonders!
- After your chicken is nice and browned, but not fully cooked through, cover the entire pan with aluminum foil and continue cooking the chicken until the internal temperature at the thickest part of the thigh meat reaches 170-degrees.
- Remove from the grill and leave covered to rest for 10-15 minutes before carving.
Thank you so much for visiting me here today in my Kudos Kitchen!
Until we eat again, I hope you have a delicious day!