My Mother-in-law made some beer can chicken for a family party a few years back. I really liked it, but she used Jamaican Jerk Rub and it was a bit too hot for me. I prefer some simple Grill Mates.
- 1 whole chicken, 4 to 5 pounds
- ½ cup of your favorite rub
- 1 12 ounce can of beer
- 2 cups of mesquite wood chips
- Oil for the grill
- If you are using the wood chips, soak them in half of the beer for an hour and then drain. While you are waiting, remove the fat from the outside of the chicken. Wash well and pat dry. Sprinkle about a bit of your rub inside the chicken and use plenty to run the outside. Save a little bit of rub to go in the beer. Cover and refrigerate until ready to cook.
- Place a drip pan below the cooking area and heat the grill to medium. Add the wood chips to the smoker box if using a gas grill. For charcoal, add half the chips atop the hot coals. After an hour of cooking, add 10 new pieces of charcoal and the remaining chips. Oil the grill to prevent sticking.
- Using a bottle opener, make 6 holes in the top of the beer can. Spoon the balance of your rub into the beer. Hold the chicken upright and insert the beer can into the body cavity. Stand the chicken on the grill over the drip pan. You can use the legs to help balance the can.
- Cover the grill and cook chicken for 1 and ½ hours. Check to see if it’s tender enough to fall off the bone. If not, cover and cook for another 30 minutes.
Use tongs to grip the chicken something to slide under the can for lifting. Be careful of the hot beer still in the can. It will be hot enough to scald. Let the chicken rest for 5 minutes before cutting the meat from the chicken