Beer can chicken
1 4-5 pound chicken
1 can cheap beer
1 bottle good, local beer (Use your favorite; our tester likes pilsners)
4 cloves minced garlic
1 Tbs. paprika
1 tsp. pepper
1 tsp. salt
Open the can of beer. Pour it out. (Relax, it’s cheap.) Cut the top off the can and pour in half the good, local beer. (Dispose of the remaining beer responsibly.)
Mix remaining ingredients to create a rub. Rub into the chicken, getting under the skin where possible.
Light grill, using indirect heat. Place beer can over center of grill and set the chicken atop it, making sure the can inserts itself into the breast cavity. Cover and roast until thermometer inserted in thickest part of the thigh reads 165 degrees. Remove from heat, rest 10 minutes and carve.
If you can find a good local beer in a can, go ahead and use it. We couldn’t. But the quality of the beer does affect the quality of the chicken.
Recipe from TomLibous.com
