Where would our society be without beer can chicken? This method of barbequing chicken has become immensely popular over the years, probably because it requires only a barbeque, a chicken, some beer and some relaxation. So pull up a lawn chair, grab a beer and get roasting.
Pre-heat your barbeque to high. Rinse off the chicken (inside and out) and pat the skin dry with a paper towel or tea towel. Sprinkle Driftwood Texas Bar-B-Que Rub all over the chicken. Use your fingers to rub it evenly into the skin.
Open the can of beer and drink half of it. Stick the half-full beer can in the cavity of the bird, keeping it upright. If you have a beer can chicken stand, you can use it, or position the chicken legs out like a tri-pod and prop the chicken up. The weight of the bird should keep it vertical.
If using a 2-burner gas barbeque, turn one side of your barbeque off and leave the other side on medium-high heat. Put the chicken on the side of the side that is off. If you’re using a charcoal grill, push all the coals to one side and put the chicken on the other side. Basically, you’re looking for indirect heat at around 375-400 degrees F.
Leave with the lid closed for 45 minutes and check to see if the juices are running clear and the meat is firm. If you have a thermometer, check the thickest part of the breast; it’s done at 165 degrees F.
Take the bird off the barbeque and let it rest for 10 minutes, tented with foil. This will keep it nice and juicy.
Using an oven mitt, take the can carefully out of the cavity and serve the chicken however you want.
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