Summer is fast approaching and grilling season is officially upon us! With Memorial Day Weekend right around the corner, why not upgrade your grilling skills with this tasty recipe for Beer Can Chicken shared by Brooklyn Brewery founder Steve Hindy. The vapors from the beer help steam your chicken, yielding a moist, tasty chicken. Plus, the cooking time gives you a chance to enjoy another Brooklyn Lager while the first goes to work on your bird.
Brooklyn Lager Beer Can Chicken
1 large whole chicken (4-5 pounds)
Coarsely ground salt
5 sprigs rosemary
5 sprigs sage
5 sprigs thyme
1 (12-oz.) can Brooklyn Lager, half-full
Stainless-steel roasting stand for beer-can chicken
- Prepare a medium fire on a gas or charcoal grill with a cover.
- Pat the chicken dry and rub the skin with salt. Place the herbs inside the cavity of the bird, sticking a few under the wings. Insert the half-full can of beer into the abdominal cavity of the bird.
- Using a stainless-steel roasting stand for beer-can chicken, insert the chicken on the stand, cavity side down, over a tray to catch the drips.
- Place the chicken on the grill and cover, roasting for at least an hour. If using a charcoal grill, you may need to add more coals to maintain a medium fire. If you have a large gas grill, you could try using Steve’s approach and cook the chicken at a higher temperature at the start: “For a four-pound chicken, I turn all three burners on high for 15-20 minutes to cook the skin a nice golden brown. Then I turn off the middle burner and turn the others down to medium for the next hour.”
- Remove the chicken from the grill when done-juices will run clear and a thermometer inserted into the thickest part of the thigh will reach 160-165 degrees Fahrenheit. Loosely tent with foil and let stand for 8 minutes before carving.