Here’s a fantastic way to roast a chicken, either on the grill on in the oven.
Yes, it looks kinda weird and down right ridiculous to have the chicken propped up on a beer can but while that chicken is crisping up on the outside, the inside is being saluted by the steam from the beer, keeping it oh, so juicy.
For an alcohol-free version of this recipe, just fill a pint mason jar halfway with chicken stock and use it instead of the beer.
2 tablespoons smoked paprika
2 tablespoons salt
2 tablespoons onion powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons black pepper
2 teaspoons garlic powder
- Mix all seasoning together to make a rub
- Remove neck and giblets from chicken and discard
- Rinse chicken inside and out, and pat dry
- Rub chicken with dry rub and set aside to marinate
- Open beer can and take several gulps (make them big gulps so that the can is half full) J
- Place beer can on a solid surface or inside beer can mold
- Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can
- Transfer the bird-on-a-can to a roasting pan and place in the oven
- Roast at 350°F until done (about an hour fifteen to an hour and a half for a 4 lb chicken).
- Remove and let rest for 10 minutes before carving
clean and pat dry the chicken
add dry rub outside and on the inside cavities
this contraption is made specifically for beer can chicken ~fancy that :)
position the bird to fit over the beer can
place in baking pan and bake @350 for an hour