Name: The Best Beer Can Chicken Ever
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Chocolate stout beer - 1 cup; Green Thai chile peppers - 3; Garlic, peeled - 3 cloves; Brown sugar - 3 tablespoons; Dry mustard - 2 teaspoons; Garam masala - 1 teaspoon; Kosher salt - 1 teaspoon; Ground black pepper - 1 teaspoon; Cayenne pepper - ½ teaspoon; Ground cumin - ½ teaspoon; Ground cinnamon - ½ teaspoon; Onion Powder - ½ teaspoon; Garlic powder - ½ teaspoon; Ground nutmeg - ¼ teaspoon; Whole chicken - 1 (5 pound)

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - The Best Beer Can Chicken Ever

1. Chocolate stout beer - 1 cup

2. Green Thai chile peppers - 3

3. Garlic, peeled - 3 cloves

4. Brown sugar - 3 tablespoons

5. Dry mustard - 2 teaspoons

6. Garam masala - 1 teaspoon

7. Kosher salt - 1 teaspoon

8. Ground black pepper - 1 teaspoon

9. Cayenne pepper - ½ teaspoon

10. Ground cumin - ½ teaspoon

11. Ground cinnamon - ½ teaspoon

12. Onion Powder - ½ teaspoon

13. Garlic powder - ½ teaspoon

14. Ground nutmeg - ¼ teaspoon

15. Whole chicken - 1 (5 pound)

How to cook deliciously - The Best Beer Can Chicken Ever

1. Stage

Preheat grill for medium heat. If using charcoal, push coals to the side of the grilling area for indirect heat.

2. Stage

Pour stout beer into an empty 12-ounce soda can and drop Thai chilies and garlic cloves into the can. Mix brown sugar, dry mustard, garam masala, kosher salt, black pepper, cayenne pepper, cumin, cinnamon, onion powder, garlic powder, and nutmeg in a bowl.

3. Stage

Rinse the chicken and coat the skin with the entire batch of spice rub. Place soda can containing beer mixture onto the prepared grill and sit the chicken upright onto the can.

4. Stage

Grill chicken over indirect heat until juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads at least 165 degrees F (75 degrees C), about 45 minutes. Let chicken rest 10 minutes before serving.