Beer Can Chicken w/ Rosemary & Thyme

Beer Can Chicken w/ Rosemary & Thyme
Beer Can Chicken w/ Rosemary & Thyme

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tsp. dried thyme

  • 1

    tsp. kosher salt

  • 1

    tsp. paprika

  • 1

    tsp. finely snipped fresh rosemary

  • 1/2

    tsp. finely shredded lemon peel

  • 1/2

    tsp. freshly ground black pepper

  • 1

    whole chicken (about 4 lbs)

  • 2

    tsp. extra virgin olive oil

  • 1

    can beer, room temp

  • 2

    sprigs fresh rosemary

  • 1

    clove garlic, crushed

  • 1

    lemon, juiced

  • 1/2

    tsp. crushed red pepper flakes

Directions

For rub, in a small bowl, combine 1 tsp. of the thyme, salt, paprika, snipped rosemary, lemon peel, and black pepper; mix well. Remove and discard the neck, giblets, and any excess fat from the chicken. Lightly brush with oil. Sprinkle the chicken inside and out w/ rub. Tuck the tips of the wings behind the chicken's back. Open the beer can and pour out about half. Put the rosemary sprigs, garlic, lemon juice, and remaining tsp. of thyme, red pepper flakes into beer can. Using a can opener, make two more holes in the top of the can. Place the beer can on a solid surface. Lower the chicken onto the can so the can fits into the body cavity. For a gas grill: preheat grill. Reduce heat to med. Adjust for indirect cooking. Place bird on grill rack with can still inserted inside. Cover and grill 1 1/4- 1 3/4 hours or till chicken is no longer and pink and reads 180 degrees in thigh. Remove chicken and can from grill. Let the chicken rest for about 10 mins. before lifting it from the beer can and cutting into serving pieces. Serve warm.

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