Brad's beer can chicken. Novelty aside, beer can chicken is the best, easiest way to cook a whole chicken on the grill without any special equipment. The beer from the can steams the chicken, resulting in a perfectly-cooked whole chicken — burnished to mahogany perfection — no flipping, rotisserie, or special pan required. Beer can chicken (also known as chicken on a throne, beer butt chicken, Coq au can, dancing chicken and drunken chicken) is a barbecued chicken dish and method of indirect grilling using a partially-filled can of beer that is placed in the chicken's cavity prior to cooking.

Beer can chicken is not only a great way to cook a whole chicken on the grill, but it's also a lot of fun to do. Sitting a whole chicken on top of an open beer can may seem a little bit weird, or even frivolous, but it's actually a genius recipe method for barbecuing a whole bird while keeping it moist, tender, and. Don't just drink your beer; use it to grill a Beer Can Chicken recipe from Food Network. You can cook Brad's beer can chicken using 7 ingredients and 7 steps. Here is how you cook that.

Ingredients of Brad's beer can chicken

It's of whole roasting chickens, big enough to fit a beer can in.
You need of beers.
It's of McCormicks Montreal steak seasoning.
It's of lemon pepper.
You need of poultry seasoning.
It's of Mccormick's island wood fire grill seasoning.
You need of juice of one lemon.

The indirect heat helps create a moist, dry-rubbed whole 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. Pour out half the beer (tip into a glass to drink!) and leave the rest in the can, as it will keep the chicken moist while it cooks.

Brad's beer can chicken step by step

Rinse and pat dry chickens. Slip a knife between the shin and breastfeeding meat..
Mix all seasoning together. Rub under skin, all over the outside of the chicken. Sprinkle what is left into the body cavity..
Juice the lemon and pour under the skin..
Pour 1/3 of each beer into a roaster and insert into the body cavity of each chicken..
Use skewers to support the chickens so they don't fall while cooking.
Bake at 350 until internal temp reaches 165. Pour third beer into roaster half way through cooking.
When done, tent with foil and let rest 5-10 minutes. Carve and serve.

Pop the chicken onto the can, legs down, so that it looks like it is sitting upright with the can in its cavity. Recipe from Weber's Big Book of Grilling™ by Jamie Purviance and Sandra S. Open the beer can and pour off half of the beer. Using a church key-style can opener, make two more holes in the top of the can. Set the can on a flat surface and slide the chicken over the top.