Beer Can Chicken
Words Leigh Rastivo
Photos E-yage
Thursday, January 15th, 2009 at 6:03 pm
RECYCLING Leigh Rastivo prepares her infamous dish with, yep, an actual beer can.
Ever since I moved to Blackwater, I’ve dug into the outdoor life like never before–trail running, kayaking, gardening, sittin’ on the porch—but I haven’t completely disowned my keep-up-appearances suburban heritage. (After all, those are Pottery Barn shelves next to the wood-burning stove.) This meal is an homage to my jumbled lifestyle. The chicken is THE moistest ever, yet it’s cooked outdoors using cheap beer, and the salad looks simple, but has an intricate flavor that compliments the smoky chicken taste. Straightforward AND aesthetically pleasing—that’s how I like it.
THE INGREDIENTS
The Chicken
½ cup olive oil
1 tablespoon rosemary
1 tablespoon thyme
garlic powder to taste—but definitely more garlic than rosemary and thyme
crushed red pepper to taste—we like to kick it up a few notches
1 roaster chicken, 5-8 lbs, gizzards removed
1 whole garlic clove, chopped
1 can Budweiser
Beer Can Chicken stand—from the Home Depot
CHICKEN TONIGHT? Beer Can Chicken makes for a quick, easy, and most of all, delicious meal.
Heat your grill 50-400 degrees. Mix the first five ingredients together in a bowl. Drink, or if you’re prissy, pour out half of the beer. Add the clove of garlic to the half empty can of beer. Place the beer can in the stand. Place the chicken on top of the beer can. Brush the oil mixture over the entire bird. Grill it for 45 minutes to an hour, or until the bird has an internal temp. of 165 degrees. Carefully remove the bird from the beer can. Carve and serve. Do not drink the rest of the beer.
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ABOUT THE WRITER
Raised in the suburbs of Long Island, Leigh moved 14 times to other suburbs before she finally found her rural home on a few acres in the woods of Virginia. She has two sons, one daughter, one son-in-law, and one amazing grandson. (Danger REALLY is his middle name.) Leigh holds an MFA in Creative Writing from Bennington, and writes fiction, nonfiction and poetry. She works as an Adjunct Assistant Professor and a Grant Writer at Old Dominion University. She also teaches at TCC and at The Writer's Studio of Virginia Beach. And she occasionally shows up at http://leighrastivo.com.
Other posts by Leigh Rastivo.
Other posts by Leigh Rastivo.
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definitely gonna try this
Beer can chicken is delish – I do one somewhat similar, and definitely use olive oil vice other, lesser oils. I do, however, have one bone to pick. You say at the end not to drink the beer. Well, yeah, I agree. However, use something better than Bud – I like Brooklyn Brown (comes in a bottle, so I pour it in a soda can). I put some of my rub in the can, about a tablespoon. It will foam, so be careful. When finished cooking, pour the beer in a small saucepan and do a reduction to put on your chicken. It’s excellent.
One other thing – use INDIRECT heat if you’re grilling with gas.
Thanks so much for posting. I have to say, I would never drink a Bud – with or without chicken germs. Still – I don’t want to get too highbrow out here in the woods. :) I’ll consider your suggestion though . . .