WEEKDAYS 1e|12c|p

Michael Symon's Beer Can Chicken

skill level

moderate

time

over 120min

servings

4 to 6

cost

$

Contributed by: Michael Symon

Beer Can Chicken Recipe: Try this handy technique for roasting a whole chicken on the 

grill.

ingredients

• 3-4 pound Whole Chicken
• 1 12-ounce can Light Beer
• Olive Oil

• For the Dry Rub:
• 1 1/2 tablespoons Dried Oregano
• 1 1/2 tablespoons Garlic Salt
• 1 tablespoon Smoked Paprika
• 1 tablespoon Coriander (toasted and ground)
• 1/2 tablespoon freshly Ground Black Pepper
• 1/2 teaspoon Kosher Salt
• Juice of 1 Lemon

kitchenware

• Mixing Bowl
• Liquid Measuring 
• Cup
• Measuring Cup
•  (set)
• Measuring 
• Spoons
• Grill

stepsingredients per stepinstructions

• 
  1 1/2 tablespoons Dried Oregano
  1 1/2 tablespoons Garlic Salt
  1 tablespoon Smoked Paprika
  1 tablespoon Coriander (toasted and ground)
  1/2 tablespoon freshly Ground Black Pepper
  1/2 teaspoon Kosher Salt
  For the Dry Rub: In a small bowl, mix together the oregano, garlic salt, smoked paprika, coriander, black pepper and salt. 
• 
  3-4 pound Whole Chicken
  Juice of 1 Lemon
  Clean out the cavity of your chicken then squeeze the lemon juice all over the outside and inside of the chicken. Rub the prepared seasoning mixture over the entire bird, sprinkling excess seasoning inside the cavity. Refrigerate for 3 hours, or overnight.
• 
  
  
  Preheat one side of grill while keeping grill cover down.
• 
  1 12-ounce can Light Beer
  Olive Oil
  Pour out 1/3 of the beer (reserving if desired). Drizzle the chicken with olive oil and place the chicken on top of the can, legs down. Place chicken on the cooler side of the grill and lover the cover. Allow to cook for 1 - 1 1/2 hrs or until the chicken has reached an internal temperature of 160 F.
• 
  Remove from heat and allow to rest for 10 minutes before removing from can and cutting up to serve.
• 
  Alternatively, preheat your oven to 350 degrees. Pour 1/3 of the first beer in to the bottom of a 13x9 pan. Place the chicken on top of the can, legs down. Open the second beer and pour half of it in to the bottom of the pan and reserve the other half. Bake for 45 minutes, and then pour the remaining beer over the chicken and in to the bottom of the pan. 
• 
  Continue to bake for an additional 45 minutes, or until juices run clear and internal temperature by the leg reads 160 degrees. Remove the chicken from the oven, carefully remove the beer can and then tent with a piece of foil. Rest for at least 10 minutes, then slice and enjoy.
  
  Helpful Tip:
  1. If the lemon is very firm, then roll it before you cut into it to loosen the juices.

© 2013 ABC Television / the chew