Beer Can Chicken Recipe
1 whole chicken
Active Prep: 10 min
Cook: 1 hour 30 min
- 1 whole chicken (about 4 lbs.)
- 1/4 cup ‘Cue Glue
- 1 Tbsp. Salt & Pepper Tableside Seasoning
- 4 Tbsp. Choice of BBQ rub:
- Woody Creek BBQ Seasoning
- TSM BBQ Chicken Rub
- Georgia Boys All-Purpose BBQ Rub
- 1 (12 oz.) can beer
- Choice of BBQ Sauce:
- Woody's Sweet & Tangy Barbecue Sauce
- Alabama White Barbecue Sauce
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*Cue Glue helps the seasoning stick to your protein and seals in moisture. Use about a Tbsp. per pound on all sides of the meat, then apply the seasoning.
For a tender and juicy beer can chicken, brine the chicken for 4 hours or up to overnight using Savory’s Brining Mix. It's also a great recipe for trying out one of our easy-to-use Smoke Cans, which will smoke for up to an hour on a gas or charcoal grill.
Pat chicken dry with paper towel. Slather chicken all over with 'Cue Glue. Rub chicken generously with Salt & Pepper Tableside and barbecue rub of choice. Preheat grill. For a gas grill, heat to medium-low heat. For a charcoal grill, bank coals on one side of the grill. Open beer can and place it in the center of an aluminum pie tin. Slide bottom of chicken over the beer can so it stands up on its own, resting on the can. Set beer can chicken and pie tin on grill on the opposite side of the charcoal (or in center of the gas grill). Cover grill and cook chicken for a total of 1 to 1 1/2 hours, rotating chicken a quarter turn every 15 min. for even cooking, basting it with barbecue sauce with each turn. Chicken is done when the thickest part of the breast reaches 165 degrees. Let it rest 10 to 15 min. before carving and serving.
Serve with plenty of your favorite barbecue sauce on the side.
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