Jason & Megan’s Beer Can Chicken

Print Print Without Images

jason and megans beer can chicken

We decided to do a Beer Can Chicken this month because it’s one of our favorite low-labor meals. Plus, there is one lucky person who ends up with half a cold beer that needs to be disposed of! There’s nothing better than sticking a bird on a beer can, covering it with bacon, and letting it slow roast absorbing all that beautiful flavor pork fat has to offer. We hope you all enjoy this as much as we do!  A suggestion is that this recipe is a whole lot easier if you purchase a beer can chicken holder, and they can be found at Lepp Farm Market.  It reduces mess and the anxiety of a drunk chicken taking a big spill on your BBQ.

Ingredients

One of Lepp’s fryer chickens (ask the friendly butcher staff if you can’t find it)
1 tsp dried oregano
1 tsp garlic powder
1 Tbsp onion powder
1 tsp paprika
1 tsp ground ginger
1 tsp ground sage

1 tsp fIne salt
1 Tbsp fresh ground pepper
1 can of beer ( you can play around with different types of beer to get the flavor you like. We use whatever is in the fridge)
2 cloves garlic, smashed
1/2 pound Lepp’s double smoked bacon

Method
  1. Preheat BBQ for 5 min or so. Turn off half of your burners.
  2. Mix all dry ingredients in a bowl. Rub down your chicken inside and out with the spice mixture. You can even separate the skin from the breast and put some seasoning under the skin and onto the meat.
  3. Open the beer of your choice and pour out half, or if your like us it’s probably time for a little siesta anyway so enjoy that half of a beer. Drop your garlic cloves into the remaining beer, now fit the chicken over top of the beer can so the can is in the cavity of the bird, the chicken should be almost standing up. Lay the strips of beautiful double smoked bacon you got at Lepp’s on top of the chicken, no real science here just as many as you can fit.
  4. Now carefully bring the whole contraption out to your BBQ and place onto the side of your grill that the burners are turned off. (indirect heat)  If you use direct heat you will burn your little creation. With the remaining burners on medium to medium high close the lid and let cook for 1 hour. You may have to spin your chicken at about 30-40 min to prevent one side of the skin from getting a little too Cajun. Take an instant read thermometer and when the thickest part of the THIGH registers at 165 degrees remove your bird from the heat. The time to cook it will depend on the size of the bird.
  5. Let the chicken rest for a few minutes, and carefully remove from the beer can and take off the bacon. The bacon can be eaten, chopped up and put in a salad, or used however you love to use left-over bacon.  You can serve the chicken however you like – shredded, portioned, or just straight up pulling pieces of the meat off the whole chicken. It’s not meant to be a fine dining experience so be prepared to get a little messy. The drippings can be used to make a wicked gravy but once you smell and taste this little beauty you may not have the patience for that.

Recipe slightly adopted from Guy Fieri.