This recipe for Grilled Beer Can Chicken results in tender, juicy and delicious chicken with few ingredients and minimal preparation. Oh yeah, and it will have crispy skin too!
Course: Main Course
Author: Scott G
1Whole Chickenplease remove the bag with the extra parts before cooking.
½TSPFresh Cracked Pepper
¼CupWater or Stock
For this recipe, I suggest using a Vertical Chicken Roaster instead of a beer can.
Preheat your grill on the High setting. While the grill is heating, let's prepare the chicken.
Cover the bird with the olive oil. Sprinkle the salt and pepper all over the chicken. Place on the vertical roaster. (My suggestion is not adding the water or stock to the vertical roaster until it is on the grill- it tends to spill everywhere.)
Place the chicken on the grill and add the stock or water. Close the hood and cook for 15 minutes.
Check on the chicken. It should be dripping juices down onto the roaster and there should still be plenty of liquid. If there is not, add more. If the chicken is getting black spots, turn the heat down under the bird. Close the lid and cook for 15 more minutes.
Check on the chicken. It should now look golden and delicious. Turn the heat down on the grill to low and let cook for 10 more minutes. Check the temperature in the THIGH (being sure not to touch bone) and ensure that it is at 165 degrees. The juices should be running clear.
To remove the chicken from the grill, I suggest using a rimmed sheet pan. Place it on the grill next to the cooked chicken. Using tongs, lift the bird (carefully!) with the roaster still in place and gently lay it onto the sheet pan. The liquid will spill out onto the pan, which is great because you can use that for a sauce or to pour over the chicken once it is cut. Gently remove the roaster from the chicken and set aside.
Cut the chicken however you would like and enjoy hot!