- Mount the Chicken:
- Carefully slide the chicken over the can so that the can fits into the cavity. Position the chicken so it stands upright, with the can acting as a base. Make sure the legs are positioned well to support the chicken, almost like a tripod.
- Prepare the Grill:
- Preheat your grill for indirect grilling. For charcoal grills, place coals on one side and leave the other side empty. For gas grills, light the burners on one side only. The target temperature is around 350°F (175°C).
- Cook the Chicken:
- Place the chicken on the grill over the side without direct heat. Close the lid and cook for about 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, not touching the bone.
- Rest and Serve:
- Carefully remove the chicken from the grill (remember, the can and the liquid inside will be very hot). Let it rest for about 10 minutes before carefully removing the can. Carve the chicken and serve.
Notes:
- Always use caution when handling the beer can and the chicken, as both will be very hot.
- You can customize the dry rub and beer type according to your preferences. Different beers can add subtle flavor differences to the chicken.
- Ensure your grill is large enough to accommodate the standing chicken without touching the lid.
Enjoy your beer can chicken with your favorite side dishes for a delightful meal!
