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Beer- Can Chicken
Photo: Marcus Nilsson
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Whole chickens mounted on beer cans have become familiar sights in backyard barbecues. And for good reason: The liquid creates steam that helps cook the chicken from the inside and keep it moist. Also, standing the bird vertically means the legs, which take the most time to cook, are exposed to the most intense heat. That way it cooks evenly without drying out the breast. The result: one of the tastiest chickens imaginable.
|Cook: 1hr 30min
|Total: 3hr 55min
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
Place the chicken in a covered dish or ziplock bag. Pour in the Coke and soak in the fridge overnight (or for at least 2 hours).
Preheat a grill. If you're using charcoal, bank the hot coals to one side to create a cooler section for indirect cooking. If you're using a gas grill, leave one section of burners off and the others set on medium. Remove the chicken from the liquid, dry it, and rub it with salt and pepper.
Open the beer and drink half of it. Then mount the chicken on top of the can, firmly lodging the can in the chicken's cavity until the bird stays upright on its own. Place it on the cool side of the grill, close the lid, and cook until it reaches an internal temp of 165Â°F, about 1 to 1 1/2 hours. You can baste the chicken with your favorite barbecue sauce in the last 20 minutes or so, but it will be so moist you won't really need it.
Remove the chicken and let it rest for 15 minutes before carving. Serve with baked beans and coleslaw.
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