You know how chicken can be the most boring, dry, flavorless meat ever? How just the effort of chewing through the tough, overcooked meat of a chicken breast is exhausting?
The trick, my friends, is simple.
Beer can chicken, or stand up chicken, or beer in the butt chicken (I personally like that one), is one of the easiest ways to infuse flavor into a whole chicken. And you get to drink some beer!
I’ve heard of this being done with soda, which is something on my to-do list. But since Kevin, my personal beer-connoisseur, is home for the week, I let him pick a fun summery beer to use.
I luckily have this great contraption where you stick the beer can in the middle, and then shove it up the chicken’s butt. It makes the whole process easier, but I’ve seen people do it without the stand.
First you clean your chicken and pat it dry. Then you make a dry rub. We made a potent, smoky rub that we adapted from this recipe, and it was awesome.
I may have gone a little overboard with the seasoning though.
Ha. Look at his fat saggy belly.
In addition to the rub, I shoved some herbs from my flourishing herb garden into the beer can (you drink a 1/4 of the beer first) to add some extra flavor.
Then you carefully shove the chicken onto the stand, carefully waddle outside to the preheated grill, and carefully slide the chicken onto the grates without burning yourself. Or eating raw chicken.
Hey there, Mr. Sexy chicken, I can do it too! See?
(When you make a dinner that pretty much requires you to drink beforehand, you get a little goofy)
You grill it on medium-ish for about an hour. At this point check it, and cook for 15 minutes longer if needed.
The hardest part is getting the chicken off the grill without spilling beer and chicken juice all over your bare feet and your driveway.
We failed at that part.
Then, using multiple people and several potholders, carefully pull the chicken off of the stand.
That is a sound of half disgust, half-arousal at how fatty and flavorful I know the chicken is. The bone in the bottom left literally just fell off the bird, the meat was so tender.
It’s a messy process.
Notice the look of concentration, the mouth currently in the process of masticating chicken, and the rub on the tip of his nose.
Clearly, we were greasy, well-seasoned messes by the end of this meal. I would have taken a nicely prepared, well-lit, staged final photo, but let’s be honest, I was covered in chicken juice and I was hungry.
This chicken also works great in the oven, but I liked the added flavor of grilling it. Just measure your grill to make sure it’s tall enough before you put the chicken on it, or you’ll end up with a grill COVERED in beer and chicken juice when it gets knocked over.