Cooking chicken on an open beer can ensures a flavorful, tender bird inside and out in this recipe from chef Elizabeth Karmel.Also try: Build-Your-Own Burger Bar
- 1 (4- to 5-pound) chicken, preferably Amish or organic
- Olive oil
- 3 tablespoons Hill Country Rub (http://www.marthastewart.com/356930/hill-country-rub)
- 1 (12-ounce) can domestic beer, such as Budweiser
- 1/4 to 1/2 cup "If You Gotta Have It" Peach Chipotle Barbecue Sauce (http://www.marthastewart.com/356919/if-you-gotta-have-it-peach-chipotle-barbecue-sauce)
- Remove neck and giblets. Rinse chicken inside and out, if desired, and pat dry. Coat chicken lightly with oil and season with 1 to 2 tablespoons of the rub; set aside.
- Preheat a grill: If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning off the knob for the center section and turning remaining knobs to medium-high.
- Open the beer can and pour out about 1/4 cup; make a second hole in the top of the can using a church-key can opener. Place beer can on center of grill and "sit" the chicken on the beer can by placing the cavity over the can.
- Cover grill and cook until internal temperature reaches 165 degrees when an instant-read thermometer is inserted into the breast or 180 degrees when inserted into the thigh. If using barbecue sauce, brush on chicken during the final 15 minutes of cooking.
- Carefully transfer chicken to platter by holding the beer can with tongs while you remove the chicken. Let stand 10 minutes before carving.
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