Beer can chicken is one of the great pleasures of summer grilling season. Beer can chicken’s great slow cooked taste is rivaled only by its simplicity. The chicken can be eaten as is, used to make barbecue sandwiches, or used anywhere else chicken is called for. Some patience and lead time is required. My version of beer can chicken follows:
1 whole chicken (season/marinade optional)
1 16 oz high life
Presoak the hickory chips in water so they don’t burn when placed in the coals. When soaked the hickory chips will smoke properly. Marinade or season the chicken as desired. Get a good bed of coals established. Open the beer can and insert it in the cavity of the chicken. Using a beer can chicken holder or great balancing skills place the chicken standing up on the coals and partially cover.
The beer will steam the chicken from the inside while the hickory chips will smoke the chicken from the outside. Add coals and hickory chips as required. Use a meat thermometer to determine when the chicken is done. 165°F or higher is considered safe by the USDA. Cook time can range from 1.5 to 2.5 hours depending on heat.