Q) Why did the chicken cross the road? A) Because it couldn't remember where it left its beer
Recipe courtesy of Bob Blumer
Total:
1 hr 35 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 35 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.

Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.

Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

Pairs well with lager

IDEAS YOU'LL LOVE

Beer-Braised Beef

Recipe courtesy of Nancy Fuller

Beer-Braised Chicken

Recipe courtesy of Food Network Kitchen

Lime Beer Cocktail

Recipe courtesy of Sandra Lee

Chicken Cordon Bleu Casserole

Recipe courtesy of Ree Drummond

Chicken Piccata

Recipe courtesy of Ina Garten

Cashew Chicken

Recipe courtesy of Ree Drummond

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Beer and Italian Sausage Fondue

Recipe courtesy of Giada De Laurentiis

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking