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.
Recipe by YUM Eating at https://yumeating.com/beer-can-chicken/