‘Gansett Beer Can Chicken
Today we’re going to make some mean, lemony beer can chicken. What the **** is “beer can chicken”? Well, our nervous little friend, here’s the premise. We’re going to stuff an open can of Del’s Shandy up the chicken and sit it on the grill. As the Del’s Shandy starts to steam and boil, it will work its way into the chicken and infuse it with sweet, lemony beautifulness. Trust us on this one. Here’s how it’s done:
What You Need:
1 whole chicken (roughly 4 lbs)
1 12oz can of Del’s Shandy (or any of your favorite ‘Gansetts)
2 tbsp veggie oil
2 tbsp of your favorite rub (scroll to the bottom to see one of ours)
1 tbsp salt
2 tsp ground black pepper
The Know How:
- Preheat your grill to about 375 degrees
- Remove neck and giblets from the chicken and discard.
- Pat the bird dry, then rub it with the oil, salt, pepper and your rub of choice.
- Crack open a Del’s Shandy and take a few swigs. It’s good for ya.
- When you’re down to about half of a can, remove the tab and place the can on a flat surface. Place the bird on top of the open can so that the can sits upright inside of the bird. Move the bird (with the can inside) to the grill so that it sits up in the same position. Try positioning the legs so they act as a tripod with the can.
- Grill chicken in upright position on mid-high indirect heat (no not place coals or activate burner directly under the chicken).
- Beer will steam and foam from can while cooking, forcing flavor and moisture through the chicken.
- Grill until internal temperature reaches 165 degrees in the breast and 180 degrees in the thigh.
- Let rest for 15 mins, remove the can, and serve it up!
The rub (There’s aways a rub):
What goes better with a clean fresh lemon flavor than clean fresh herbs and spices? See what we’re doing here?
3 tbsp fresh thyme
5 cloves minced garlic
2 tsp of lemon zest
Combine the above with the salt and black pepper mentioned above and rub all over the bird. Simple, right?