Beer Can Chicken

To create this Beer Can Chicken you will need my BBQ Spice Rub, Chicken Marinade, Garlic Herb Coconut Oil and Chicken Sauce Recipes.

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Beer Can Chicken
There are two ways of cooking this recipe. The first is on the barbecue with indirect medium heat, or if you prefer (or if your barbecue is inconsistent) it can be done perfectly in the oven as I have detailed here. This recipe is sure to become a classic in your repertoire, just like it has been for me.
Course Main Dish
Servings
Chicken
Ingredients
  • 1 whole Chicken Medium Sized
  • 100 g BBQ Spice Mix Recipe
  • 50 g Garlic Herb Coconut Oil Recipe Regular Would Work Too
  • 1 can Dark Beer Any Beer Will Work
Course Main Dish
Servings
Chicken
Ingredients
  • 1 whole Chicken Medium Sized
  • 100 g BBQ Spice Mix Recipe
  • 50 g Garlic Herb Coconut Oil Recipe Regular Would Work Too
  • 1 can Dark Beer Any Beer Will Work
Instructions
  1. Make the my Chicken Marinade recipe.
  2. Add chicken to brine by either submerging in a large container or I prefer to use a zip lock bag so you can squeeze all excess air out.
  3. Refrigerate.
  4. Strain off marinade and ensure you rinse well under cold water.
  5. DO NOT forget the meat in the marinade too long. It’s always better to under marinade; then to over and you will end up with something salty.
  6. Dry your chicken well with j-cloths or paper towel. Dust generously with my BBQ Spice Rub. The dryer the better for crispy skin.
  7. Clear a shelf in your fridge and allow chicken to air dry uncovered overnight. Secret number two for crispy skin!
  8. Cooking your bird: Preheat your oven to 550 degrees Fahrenheit, and remove the chicken from the fridge to come to room temperature. Place dry rubbed birds on top of beer can and set on baking tray.
  9. Once the oven is hot, place the bird in the oven for 15 minutes then drop the temperature down to 300 until it reaches 165 degrees Fahrenheit probing with a thermometer in the thigh meat. This will take anywhere from 45 minuets to 1.5 hours. If your bird reaches 155 degrees and is not getting crispy enough spend 5-10 minutes on broil to expedite the process. If you do not have a thermometer then poke the thigh with a knife and look for the juices to run clear. Another indication of a cooked bird is when clear juices begin to make their way to the surface even before poking. If you see blood in the juices check back in 10 minutes.
  10. Let the cooked bird rest for 20 minutes covered in tinfoil before cutting into quarters and enjoying with my delicious sauce recipe.
  11. The meat does not need to be seasoned at cooking time as the brine is designed to increase the salinity level of the liquid in order to force the chicken to absorb up to 20 percent more moisture (along with the flavor we add). In the end, it’s the same seasoning of any meat but it seasons from the inside out! WARNING do not add salt at the time of cooking otherwise any additional salt would over season your delicious birds.
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