Beer Bottom Chicken
Beer Bottom Chicken
Roasted super moist whole chicken with a thin, crispy crust
Ingredients
- 4 - Whole chicken
For Dry Rub:-
- 1 tsp Brown sugar
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Dried oregano
- 1 tsp Cayenne pepper
- 1 tbsp Kosher salt
- 1 tsp Dried mustard
Instructions
- Wash and pat dry whole chicken.
- Mix together the dry rub ingredients.
- Apply the above dry rub mixture to the inside and outside of the bird.
- Allow to sit up to an hour in the refrigerator.
- Divide beer in half, pouring 6 oz. in a spray bottle and leaving the remaining 6 oz. in the beer can.
- Mix the beer with basting ingredients. Set aside.
- Mix together the ingredients for steaming and place inside the beer can.
- Place bird on top of beer can and place on grill using legs as a pedestal, using the indirect heat method*.
- Allow to cook for 1 1/4 - 2 hrs.
- While cooking, baste the chicken using basting spray several times throughout the process.
- :- When the thigh reaches 180 degrees and the skin is crispy and brown and the juices run clear, it is fully cooked.
- Carefully place the bird on a heat proof surface and allow to rest for about 10 mins.
- Carefully remove the beer can by holding the bird with tongs and using an oven mitt, as the can and contents are extremely hot.
- *The indirect cooking method:-
- For Charcoal Grills:- :- Place coals on one side of barbecue grill, cook chicken over the other side, placing a disposable aluminum pan under the bird to catch drained fat. Add 6-8 coals every 30 mins.
- For Multiple Burner Gas Grills:- :- Turn gas to medium on one burner, place chicken over an unheated burner.
- For oven use:- :- Place in a disposable pie pan and add 1/4 cup of water to the bottom. Cook at 350ª.
Tried this recipe?Let us know how it was!
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