Vertical roasting is a great method for cooking a chicken, and using your grill to do so is one better. During the summer months it is sure nice to cook outside instead of firing up the oven. Different from roasting on a traditional rack, the heat is allowed to hit all sides of the bird at the same time evenly searing the outside, while the beer can inside makes steam to create an amazingly moist and flavorful chicken.
Beer can racks are available most any where you find grilling accessories. There are several different styles and a wide range of prices. I found this one at a local grocery store for $5, and it has worked very well. It easily holds a 5 to 6 pound bird.
When it comes to beer selection, it really is a personal preference. I find that I like a domestic light beer. It gives the chicken just a hint of flavor but does not overpower the taste. Depending on how you intend to serve the chicken, using a dark or red beer could also be interesting and fun.
To prepare Beer Can Chicken:
Cooks Note: I like to keep my spices simple to give me the most options for the left overs. If you are preparing this bird for a party or group, have some fun and spice it up however you like.
- 1 whole chicken (5-6 lb)
- 1 can of beer (minus a couple of good swigs or about 2/3 full)
- 1 onion
- salt and pepper
Be sure your chicken is completely thawed. Remove all parts from inside. Wash chicken under cool water and pat dry with paper towels. Place the beer can holder in a shallow pan. Open the beer, take a couple of big swigs (I suppose you could also pour some out) and place the can in the holder.
Slide the chicken down over the can of beer and holder. Chop the onion and place in the pan around the chicken. Rub a light coat of olive oil over the entire surface of the bird, and sprinkle with salt, pepper, and whatever other spices you like.
Heat your grill on high. When hot turn off one half and place the pan with the chicken over the side with no heat (indirect method).
Close the lid of the grill, and keep it closed. After about an hour check the temperature of the chicken using a meat thermometer. You are looking for an internal temperature of 165° F. Be quick so as not to lose the heat from your grill. (This bird weighed 5.23 pounds and took 1½ hours to roast in my grill at 400° F).
Use tongs to lift the bird off of the can. Be careful, the steam from the beer is extremely hot. (I take the chicken off of the rack about 5 minutes after removing from the grill. You need to remove the chicken from the rack before it cools or it becomes difficult). Allow the chicken to rest for 10 minutes before carving.
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