Chef Chris DeJohn from Centerplate shows us how to make Beer Can Chicken with Garlic.
BEER CAN CHICKEN
Yield: 4 each
Portion Size: 1 each
Number Portions: 4
1 each Whole 2.5 lb – 4lb chicken
1 gal Water
¾ cup Salt Kosher
0.6 cup Dark Brown Sugar
¾ cup Soy Sauce
4 fl oz Olive Bib Blend 51/49 Oil
3 tbl Invesco Field Spice
2 tbl Kosher Salt
6 tsp Garlic; minced
2 tbl Cottonseed
12 fl oz Beer
Remove neck and giblet from chicken and discard. Rinse chicken inside and out and pat dry with paper towels.
Brine Chicken – Pour the warm water into a container that is twice the volume of the water. Pour in the salt,
sugar, soy sauce, and olive oil. Stir until the sugar and salt have dissolved, then allow the brine to cool to room
temperature. To use, place chicken in the brine, cover, and refrigerate two hours for skinless breasts, 4 hours for
bone-in pieces, and 4 hours to 2 days for whole chickens. Drain and pat the chicken dry before cooking. One
gallon of brine is enough for 6 pounds of whole chicken or bone-in chicken pieces, and up to 10 pounds of skinless,
boneless chicken breasts.
Rub chicken lightly with oil then rub inside and out with salt, pepper and dry Rub Set aside of your choice.
Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid
surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to
your grill and place in the center of the grate balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill
cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area
and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from
grill and let rest for 10 minutes before carving.
Can be made into a sandwich or serve with rice and vegetables