Ingredients for Beer Can Chicken
- 1 cup Hickory Chips
- Two 12-ounce cans Beer
- 6 tablespoons Your Favorite Barbecue Rub
- 2 Whole Chickens (3-4 pounds each)
- 1 cup Water
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How to Make Beer Can Chicken
- Preheat grill to 350°F (175°C) for indirect grilling. If using charcoal, prepare two mounds of coals with a drip pan in between.
- Soak wood chips (1 cup) in water (1 cup) for at least 1 hour. Drain before use.
- Open two 12-ounce cans of beer. Pour half of each can (~6 ounces total) over the soaked wood chips.
- Using a church-key opener, remove the tabs from both beer cans and punch two additional small holes in the top of each can.
- Place 1 tablespoon of your favorite barbecue rub inside each beer can.
- Generously season the inside and outside of two whole chickens (approximately 3-4 pounds each) with 4 tablespoons of barbecue rub in total, distributing it evenly.
- Carefully place one beer can in the cavity of each chicken, ensuring it is standing upright. Pull the chicken legs forward to create a stable tripod.
- If using charcoal, add half the soaked wood chips to each mound of coals. If using gas, place the chips in the smoker box.
- Place the chickens upright on the grill grate over the drip pan, away from direct heat.
- Cook for approximately 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
- Carefully remove the chickens from the grill and let rest for 10 minutes before removing the beer cans.
- Carve and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
2g
Fat
75g
Carbs
1g
