Beer Can Chicken

It may sound funny but stuffing a beer can into this chicken produces the most moist delicious chicken you’ve ever tasted. You won’t be sorry!

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Beer Can Chicken
It may sound funny but stuffing a beer can into this chicken produces the most moist delicious chicken you've ever tasted. You won't be sorry!
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Serves
4  
Total Time
1 hr 15 min
Total Time
1 hr 15 min
4753 calories
18 g
1597 g
274 g
498 g
73 g
2249 g
15652 g
0 g
0 g
174 g
Nutrition Facts
Serving Size
2249g
Servings
4
Amount Per Serving
Calories 4753
Calories from Fat 2466
% Daily Value *
Total Fat 274g
421%
Saturated Fat 73g
363%
Trans Fat 0g
Polyunsaturated Fat 57g
Monounsaturated Fat 117g
Cholesterol 1597mg
532%
Sodium 15652mg
652%
Total Carbohydrates 18g
6%
Dietary Fiber 1g
4%
Sugars 0g
Protein 498g
Vitamin A
59%
Vitamin C
8%
Calcium
33%
Iron
132%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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What you need
  1. 1 (4-pound) whole chicken
  2. 2 tablespoons olive oil
  3. 2 tablespoons Kosher salt
  4. 1 teaspoon black pepper
  5. 4 cloves of garlic
  6. 4 sprigs of fresh rosemary
  7. 4 sprigs of fresh thyme
  8. 1 can beer
What you do
  1. Remove neck and giblets from chicken and discard.
  2. Rinse chicken inside and out, and pat dry with paper towels.
  3. Slice 2 cloves of garlic and slip them under the skin of the chicken
  4. Remove leaves from from 2 of the sprigs of the tyme and rosemary
  5. Rub chicken lightly with oil then rub inside and out with salt, pepper and leaves of the herbs.
  6. Set the chicken aside.
  7. Using a manual can opener, take the top of the beer can off and remove 1/2 of the beer.
  8. Place beer can on a solid surface and add 2 of each of the herb sprigs and 2 of the garlic cloves.
  9. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can.
  10. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
  11. Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife.
  12. Remove from grill and let rest for 10 minutes before carving.
Adapted from Food Network
Beta Nutrition
calories
4753
fat
274g
protein
498g
carbs
18g
Full Info.
Adapted from Food Network
Jessy + Melissa https://www.jessyandmelissa.com/