Beer can rub

Want to make something extra beer can rub this grilling season? Impress your family and friends with beer can chicken! Thanks to a simple rub and a can of beer, this grilled chicken is ridiculously flavorful, juicy, and moist. Enter your email below and we’ll send the recipe straight to your inbox!

The best part is that couldn’t be easier to make. The grill will take care of everything. For a crowd-pleasing summer barbecue, look no further than beer can chicken. Fire up the grill and crack open a beer! Beer Can Chicken  Beer can chicken is achieved by cooking a whole chicken over indirect heat.

The chicken is coated with a dry rub for maximum flavor and placed over a can of beer to make it moist. The can is also used to help the bird sit upright during cooking. Because of this unusual form, this dish is also referred to as chicken on a throne, beer butt chicken, and dancing chicken. You can use either the grill or the oven and you’ll still get the best result: juicy, tender, and flavorful chicken. A blend of paprika, salt, onion powder, cayenne pepper, cumin, thyme, oregano, pepper, and garlic powder makes the chicken wonderfully salty, savory, and earthy with a bit of a kick. Feel free to experiment with herbs and spices! Rub it all over the chicken to help the rub stick.

Stick to mellow-flavored beers, such as Coors, German-style, or lager. Extreme flavors, whether too bitter or sour, will badly affect the taste of the chicken. Tips for the Best Chicken  To prepare the chicken, wash it well and remove the giblets in the cavity. To ensure crispy skin, pat the chicken dry with paper towels. If the chicken doesn’t fit securely over the beer can, use crumpled up foil to help support it.

For a smoky flavor, add mesquite wood to the fire while preheating the grill. You can also rub a bit of liquid smoke on the bird before coating it with oil. The length of cooking depends on the size of the chicken and how many you’re cooking at once. The best way to test for doneness is by using a meat thermometer. Cooked chicken has a temperature of 165 degrees Fahrenheit. Don’t hit the bone when checking, as this will skew the results.

If the chicken skin browns too soon, cover it loosely with foil. Give the bird enough time to rest before carving. A good 10 minutes covered in foil will do. This will allow the fibers of the meat to re-absorb the juices. If you carve too soon, all those flavorful juices will just ooze out from the chicken. To remove the can post-cooking, place the chicken on a cutting board by the sink.

Stick a carving fork into the chicken. Using a pair of tongs, pull out the can from the chicken and into the sink. You can also bake the chicken instead of grilling. 2 hours, or until a meat thermometer reads 165 degrees Fahrenheit. Store leftover rub in an airtight container for up to 6 months.