Happy Fourth of July! This post is going to be short and sweet so that you can enjoy the (hopefully) beautiful weather outside.If you are anything like me, you fly by the seat of your pants when it comes to holiday menu planning. Typically, the morning of it’s a mad scramble to figure out what I am going to make. This year though, this Beer Can Chicken was on my mind for an entrée months before 4th of July. You plop your raw seasoned whole chicken on a half full can of beer and set it on the grill. An hour and a half later, you have a chicken dripping with juice. The beer lightly flavors the meat, but it’s hardly noticeable. I hope you give this Beer Can Chicken a try. Enjoy!
- 1 (4-pound) whole chicken
- Half a lemon
- 2 tablespoons salt
- 3 tablespoons of your favorite dry rub and seasoning
- 1 can light beer
- Remove neck and giblets from chicken and discard. Rinse chicken inside and out and pat dry with paper towels. Squeeze lemon juice over the chicken. Rub with salt and dry rub.
- Open beer can and take several gulps until the can is half full. Place beer can on a solid surface. Grabbing the chicken, place bird cavity over the beer can. Transfer to the center of your grill, right side up.
- Cook the chicken over medium high, indirect heat (i.e no burning coals or burners directly underneath the bird) with grill cover on, for 1 hour - 1 hour 30 minutes.