Lawrys Beer Can Chicken Recipe 365

Steps:

• 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.

Steps:

• Prepare grill for indirect medium heat (350°F to 375°F). Preheat grill by turning all burners to medium. Turn off burner(s) on one side of grill. Mix seasoned salt, sugar, garlic powder and pepper in small bowl. Rub chicken with oil. Rub cavity with 1 tablespoon of the seasoning mixture. Sprinkle remaining seasoning mixture under skin and over surface of chicken. Remove (Drink)about 1/4 cup beer and poke 2 holes in top of can. Hold chicken upright (legs pointing down) and insert opened beer can into cavity. Stand chicken in upright position on unlit side of grill. Position legs to best support chicken (similar to a tripod). Close lid. Grill chicken 1 1/2 hours or until cooked through (internal temperature reaches 165°F in the thigh). Remove chicken from can before serving.

Steps:

• Prepare your grill for indirect heat. If you are using charcoal, put the coals on one side of the grill, leaving another side free of coals. If you are using a gas grill, fire up only half of the burners. Remove neck and giblets from cavity of chicken, if the chicken came with them. Gently get under the skin and run the under side with olive oil then rub underneath with the first 3 ingredients. Sprinkle all sides with the next 3 ingredients. Place in large zip lock bag for 1 hour or over night. Make sure the beer can is open, and only half-filled with beer (drink the other half!) If you want, you can put a sprig of thyme (or another herb like rosemary or sage) in the beer can. Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity. I use a pie plate to put the chicken in to cook. I also loke to spray the chicken with butter all the way around to crisp up the skin while cooking. Place the chicken on the cool side of the grill, using the legs and beer can as a tripod to support the chicken on the grill and keep it stable. Cover the grill and walk away. Do not even check the chicken for at least an hour. After an hour, check the chicken and refresh the coals if needed (if you are using a charcoal grill). Keep checking the chicken every 15 minutes or so, until a meat thermometer inserted into the thickest part of the thigh reads 160°F - 165°F. The total cooking time will vary depending on the size of your chicken, and the internal temperature of the grill. A 4 lb chicken will usually take around 1 1/2 hours. Carefully transfer the chicken to a tray or pan. Use tongs to hold the top of the chicken. Lift the chicken, beer can still inside, and move it to a tray. Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side, and pull out the can with tongs. When done pour remaining pan drippings and beer into small sauce pan, heat over medium heat till it comes to a boil, mix about 1 1/2 tablespoons flour in a small cup, stir to blend with about 1/2 cup of water, and pour into sauce pan, whisking as you go until mixture begins to thicken. Taste and add salt and pepper if needed. Serve over mashed potatoes, rice or pasta if desired. Serve with chicken