| If you love to grill, and love juicy, flavorful chicken, then | | | | crushed garlic, honey, and vinegar to the can. I also add |
| this recipe is for you. | | | | a dash of Tony Chachere's, or salt and pepper to the |
| There are many different pet names given to this | | | | can, but this is not necessary. Swish the can a bit |
| particular method of cooking chicken such as "Chicken | | | | (gently now), or use a skewer to mix the honey into |
| on the Throne", "Beer Can Bird", Or some less than | | | | the liquid. |
| polite terms. Whatever term you use to refer to this | | | | Cooking: |
| recipe, them main ingredients are a can of beer and a | | | | Place the can on a preheated grill and lower the |
| chicken. | | | | chicken onto the can, balancing the bird as best you |
| There are many different ways to go about this | | | | can. This is where some trouble may come up with |
| method of cooking chicken, but these differences are | | | | tipping, especially if the bird is large. A quick search on |
| the subtleties of spices to add and such. This recipe is | | | | the web will bring up some roasting products to help |
| very much open to experimentation, from adding | | | | hold the chicken and can upright, although it is not |
| different herbs and spices, to which kind of beer to | | | | usually necessary to purchase additional equipment. |
| use. Be creative! | | | | Cook the bird around an hour and a half with the grill |
| This is my favorite way to produce "Beer Can | | | | cover in place. Check with a meat thermometer |
| Chicken". | | | | towards the end of that time. The bird is finished when |
| Ingredients: | | | | the temperature in the deepest part of the thigh is |
| 1 Chicken | | | | 170-180 degrees Fahrenheit (76 to 82 Celsius) |
| ½ can of Guinness (my favorite, but experiment | | | | Remove the bird and let sit for around 10 minutes with |
| with your own preferences)salt (as a rub) | | | | the can still in place. Then carve and enjoy! |
| Pepper (as a rub , alternatively, you can replace the | | | | Some people ask, why beer? Well, the best answer |
| salt and pepper with my personal favorite, Tony | | | | that I have found is that the beer adds a source of |
| Chachere's Cajun Seasoning) | | | | moisture to the chicken that keeps it from drying out, |
| Olive oil | | | | but so would any liquid. Well, it goes a bit deeper than |
| 3 cloves of garlic, crushed | | | | that. It seems that the the yeast and malt found in |
| 1 tablespoon of honey | | | | beer reacts with the chicken, particularly the skin, |
| 1 teaspoon of vinegar, my preference is Balsamic | | | | making it thin and crispy while the meat remains juicy. |
| Preparation: | | | | This being said, if you abstain from alcohol for personal |
| Wash chicken thoroughly, and pat dry. Rub the exterior | | | | reasons, feel free to experiment with other liquids. The |
| of the chicken with salt and pepper or Tony | | | | sky is the limit! |
| Chachere's and a light coat of olive oil. | | | | For even more options, try using a smoker instead of |
| Open the can of beer and dispose of half the can, | | | | a grill, or even the oven if the weather is inclement. |
| however you deem necessary. Poke two holes near | | | | Now enjoy your meal! |
| the top of the can, above the beer level. Add the | | | | |