Beer-Can Chicken

By Brandi Milloy

Published on 10/22/2014 at 1:32 PM

Beer-Can Chicken

Cook Time2 hours
Yield3 to 4 servings

Adapted from Guy Fieri

INGREDIENTS

    • 1 teaspoon dried oregano
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon paprika
    • 1 teaspoon ground ginger
    • 1 teaspoon dried sage
    • 1 teaspoon sea salt
    • 1 tablespoon black pepper
    • 1 4- to 5-pound whole chicken
    • 1 16-ounce can German pilsner, such as Radeberger Pilsner
    • 2 cloves garlic
    • 1/2 pound bacon

    INSTRUCTIONS

    1. Preheat oven to 450ºF.

    2. Mix dry ingredients in a small bowl. Rub half of the rub on the inside of the cavity of the chicken. Gently loosen the skin from the flesh on the breasts, thighs, and drumsticks, and rub the remaining dry rub onto the meat of the chicken as well as on the skin.

    3. Open beer can and pour out half. Smash the garlic cloves and place them into the beer can. Place chicken, open end down, over the beer can so that the opened end of the beer can is in the middle of the cavity. Place chicken, standing up, in a large oven-safe skillet. Wrap the bacon around the chicken by draping it down the outside of the chicken and tucking the top part into the cavity of the bird. Use toothpicks to keep the bacon in place.

    4. Cook chicken in oven for 10 minutes, and then lower the temperature to 350ºF and cook for another 90 minutes, or until the internal temperature in the thickest part of the thigh reaches 165ºF on a meat thermometer.