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.
1 whole chicken
1 can of beer
Around 5 Tbsp of Driftwood Texas Bar-B-Que Rub
- 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.