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Not Beer Can Chicken

not beer can chicken

Ok. Everybody makes a dang beer can chicken, so I decided that I didn’t want to conform to the man’s way of making beer influenced poultry delicacies.

I got this recipe while looking around AllRecipes from a guy named Clay apparently. This recipe was heavily modified in the way it was done, but I wouldn’t consider it “inspired by” as opposed to “used by and modified”. Either way, let’s get at it.

Here’s the link to his.

To start:

Take a 4-5 lb chicken, and separate the skin from the meat. DO NOT remove the skin, only separate it so that we can rub stuff in it to season it. Please also remember to take out the little giblets inside the cavity of the chicken and do whatever you want with them, they are not used here.

Onto the ingredients for the rub.

In addition to all of the dried ingredients listed in the recipe, finely chop up some fresh parsley, oregano, thyme, rosemary and marjoram and add that to the dried ingredients. Mix well.

Once you have all the ingredients mixed, rub them under and over the entire skin of the chicken. Also, do your best to rub this in the cavity of the chicken as well.

Once successfully rubbed, take the remaining whole fresh herbs and jam them in the cavity of the chicken.

Half a lemon, squeeze out one half of it onto the chicken and jam that in there too along with the unsqueezed remaining half of the lemon.

Once all this is accomplished, salt and pepper the entire turkey lightly and wrap in aluminum foil.

The grill prep and cooking.

Add the charcoal to one side of the grill and on the other side of the grill take a metal pan and add the entire beer of your choice. I used an ale called the Dirty Bastard (Scotch Style Ale) by Founder’s Brewing in Grand Rapids, MI , but that’s just me. Chrystal is a huge fan of Made in Michigan products. Having been born and raised here, I don’t blame her. I don’t like beer (she’s picky) but this made the chicken that much more awesome. According to her, this ale has great flavor for cooking.

Place it directly on the opposite of the coals.

Take the bird and place it on the grill grate directly above the pan of beer, still wrapped in the foil and close the lid.

Let cook until the juices start to flow from the bird into the foil. Once that happens, take a basting brush and brush the top of the bird with it’s own juices every 15 minutes or so.

Cooking time should only take about an hour and a half, but depending on how you like to do it, it could take more or less time.

The bird should turn crispy on the top and a golden brown color after about 30-40 minutes, keep cooking and basting.

The aluminum foil will prevent it from burning over the long time cooking, but I like to remove it once the bird is done (170 degrees internal temp) and char it up nice for about a minute over direct heat before taking it off to rest for 10-15 minutes before serving.

This was literally the best chicken I have ever made, and I even surprised myself.

not beer can chicken split open
Enjoy. I know we did.

Here is a pic of kiddo and myself getting reading to bust into this feast!

not beer can chicken family pic

And here is a pic of our table…all decked out in ready-to-be-eatin’ chicken and our farmers market finds.

not beer can chicken family meal

4.9 from 8 reviews
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Not Beer Can Chicken
Author: 
 
Greatly inspired/ made by this AllRecipes from Clay
Ingredients
  • RUB
  • 1 tbs onion powder
  • 1 tbs salt
  • 1 tbs black pepper
  • 1 tbs paprika
  • 1 tbs cayenne pepper
  • 1 tbs garlic powder
  • 1 tsp brown sugar
  • 1 tbs dried thyme
  • 1 tbs dried oregano
  • 1 tbs dried parsley
  • 1 tbs dried basil
  • 1 tbs fresh chopped thyme
  • 1 tbs fresh chopped parsley
  • 1 tbs fresh chopped oregano
  • 1 tbs fresh chopped marjoram
  • 1 tbs fresh chopped rosemary
  • ____________________________
  • Inside cavity
  • 2-3 sprigs of rosemary
  • 2-3 sprigs of thyme
  • 2-3 sprigs of parsley
  • 2-3 sprigs of oregano
  • 2-3 sprigs of marjoram
  • 1 lemon cut into halves
  • 1 bottle of beer, flavor is your choice
Instructions
  1. Add the charcoal to one side of the grill and on the other side of the grill take a metal pan and add the entire beer of your choice.
  2. Place it directly on the opposite of the coals.
  3. Take the bird and place it on the grill grate directly above the pan of beer, still wrapped in the foil and close the lid.
  4. Let cook until the juices start to flow from the bird into the foil.
  5. Once that happens, take a basting brush and brush the top of the bird with it’s own juices every 15 minutes or so.
  6. Cooking time should only take about an hour and a half, but depending on how you like to do it, it could take more or less time.
  7. The bird should turn crispy on the top and a golden brown color after about 30-40 minutes, keep cooking and basting.
  8. The aluminum foil will prevent it from burning over the long time cooking, but I like to remove it once the bird is done (170 degrees internal temp) and char it up nice for about a minute over direct heat before taking it off to rest for 10-15 minutes before serving.

 

Got leftovers?

Make your own chicken stock.

chicken stock

Or, how about homemade chicken noodle soup?

from scratch chicken noodle soup

To warm for soup? How about homemade chicken dumplings!?!

dumplings

Comments

  1. Would you believe that I have never made a beer can chicken before? I need to live a little bit more LOL. But I do like your recipe. It sounds super flavorful!!

    Reply

    • Me either to be honest. We just don’t really keep cans of beer in the house. Once in a while I visit the local shop where you can pick a 6-pack of single bottles from various vendors. For the most part, I am a Guinness girl. This is so easy!

      Reply

  2. Well I have never thought to scoot the skin and apply seasoning and put it back. The skin is my favorite part and removing it to me is just wrong. LOL What a super recipe. Thanks so much for sharing.

    Reply

    • Oh I wish! Husband cooked it outside the pole barn across the yard! We have 2 acres so it was a bit away. The garage is full of garage sale stuff.

      Reply

  15. This looks really good and something my family would eat and like. I have never had the beer can chicken but this looks fabulous and I most likely will give it a try.

    Reply

  16. I’ve never made beer can chicken before. Your dinner looks delicious. Now I want to go make a chicken!

    Reply

    • I am not much of a beer fan. I prefer Ale (Guinness) and even a good Mead. Beer is fun to cook with though because you get the seasoning, but not the fizz.

      Reply

    • I have been buying them from the farmer and they have so much better taste. We tend to keep whole ones around because everyone likes a different part of the bird. This makes it easy to feed the family.

      Reply

  23. We call them drunken chickens where I live and we love them, the beer gets the meat so tender, but sometimes we opt for a can of soda instead. I do like your No Beer Can recipe, I find changing things up is fun too. The same old thing can get boring. Thanks for sharing.

    Reply

  25. Will add this one to my must try list. We love cooking whole chickens.Thank you for linking up to the Bloggers Brags Pinterest Party. I have pinned your post to the Bloggers Brags Pinterest board.

    Reply

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