Before I get started with this post, I have to say this: you must make this chicken. Now.
Beer Can Chicken was something I wanted to make for a long time, but didn't because I had a notion that it had to be grilled, and we didn't have a grill. So, when we got a grill, it was one of the first things I decided to make. Well, I should say that I enlisted my husband and his spectacular grilling skills to help me make it. I'm not sure why I put it off for so long - it really couldn't have been much easier and was the tastiest chicken I've ever had. You really do have to make it.
Beer Can Chicken
Recipe by Adam Gertler, via Carrie's Sweet Life, adapted
Serves 3-4
INGREDIENTS
1 (3-4 lb) chicken
1/4 cup kosher salt
1/4 + 1/8 (0.375) cup light brown sugar
1/4 cup paprika
1/8 cup chili powder
1/2 tsp dried rosemary (crushed lightly)
1/2 tsp dried thyme
1/8 cup garlic powder
1 can beer
2 sprigs rosemary
2-3 cloves garlic
DIRECTIONS
Mix all spices together. Rub all over the chicken, including the inside cavity. Wrap in plastic wrap and let sit in the refrigerator for at least 2 hrs, up to overnight.
When time to cook the chicken, open the beer and get rid of about half of it (what you do with the beer after you take it out of the can is your choice. ;) ) Put about 2 sprigs of rosemary and 2-3 cloves of smashed garlic in the can.
Put the can in a beer can holder (as seen in the picture below) and put the chicken on top of the holder.
Grill for about 1 1/2 hrs. Take it off the grill and let rest, either on the can or off the can, for about 10 minutes before carving.
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