The quintessential summer barbecue dish.. This is ‘the’ way to cook a chicken – it stays moist, is filled with flavor, and falls off the bone. So simple, so perfect, and so incredibly delicious.
- 1 4-to-5-pound chicken
- 1 can of beer – open, take a BIG drink so that just around a half of the beer is left and leave out until it warms up to closer to room temperature; absolutely no glass bottles.
- 3 tablespoons of butter or a higher smoke point oil
- salt and pepper
- Seasonings of your choice (I used a Spanish rub that had a lot of smoked paprika in it, but I change it up every time)
- Fire up the grill.
- Rinse off the chicken and pat down with a paper towel until thoroughly dried.
- Grease up the bird with the fat of your choice and season with salt/pepper/seasoning.
- If you’re feeling up to it, gently separate the skin from the flesh with your fingers and add some butter and herbs below the skin – this will cause it to crisp up even more.
- Take a sharp knife and poke a few holes in the top of the can; sprinkle a tablespoon or so of the seasoning into the beer.
- Lower the opening of the chicken onto the can of beer. Place the wings behind the bird so that they stay put behind the rest of the bird. and use the legs like a tripod..
- Place the chicken over indirect heat. If using a charcoal grill, move the coals over to one side. If using an electric grill, turn off one side and place the bird over the other side.
- Close the lid of the grill and let the chicken do its thing. Grab a couple of beers, hang out, and wait an hour or so. You do not want to let the heat escape.
- After an hour has elapsed, check on the chicken. Adjust the heat, if needed, and gauge how well cooked it is. At this point its best to check on it every 10 to 15 minutes. It’s also the time to throw anything and everything else on the grill.
- Once a thermometer inserted into the thickest part of the chicken reads 160F – it’s done!
- Very carefully remove the chicken from the grill to a stable surface. From here, slowly shimmy the chicken from the can of beer – the beer will be HOT! You do not want to spill.
- Let rest for a few minutes, carve, and enjoy.
This time around we made: grilled corn rubbed in butter, sprinkled with Spanish seasoning, fresh lime juice, and cotija cheese; home made cole slaw; potatoes (that we also roasted on the grill – cut thin, create a tin foil packet, add a few chunks of butter, season, encase, and throw on the grill)
And there you go.. Beer in the Rear Chicken, aka one of the best preparations of poultry ever in the history of cooking chicken.