February, the cantaloupe of the months. The very thought of this month finally coming close to it’s ending date literally brings tears of joy to my look-sees.
Another exciting factoid: grill “season” is basically here (For those of you who are going to get all high and mighty telling me that grill season is all year round, you’re nuts. Unless you live somewhere that lacks in winter. There is no way in hell I’m going to freeze my fingertips off for a burger in January).
BUT if you are one of those grillzillas we should probably date. So you could be the one flipping me burgers and dogs while I warm my toes up by the fire (and by fire I mean heat vent).
With that being said I figured I’d kick off the season of grilling with some good ol’ fashioned Beer Can Chicken. Beer can chicken almost always turns out a tender juicy and flavorful bird, with skin that is perfectly crisp it should be illegal (yes. I did just say that).
To create a crispier skin and more even cooking (all around) stand your chicken upright. The only reason mine is belly down is because my grill wasn’t big enough to handle all the junk in the trunk that my chicken had to offer. I couldn’t close the lid. IF this happens to you, just make sure the mouth of your beer can is facing up (so the beer won’t all pour out). If this confuses you, you’ll understand when your beer all pours out when you lay it down. That means you did the opposite of what I’m saying. SO just drain, turn the can over and keep on grilling.
When stuffing under the skin, first carefully loosen it up with your fingers/hand. I like to loosen it all around before I distribute the goods (in this recipe I use lemon, butter & garlic). You don’t want to break the skin (which is more difficult than you think, but it can happen, which is why I suggest your hands vs a knife) because you want to contain all the juices and flavor. Stuffing the skin with butter will also create a shinier/crispier skin. You may also drizzle oil if you prefer a more …. ‘heart friendly paleo’ chicken.
I say to grill the chicken over indirect heat, this means wherever your heat is coming from (in this case, the coals) place your coals on one half of the grill and your chicken over the half that has no coals directly underneath. Also if you want a super smoky chicken, continuously add your wood chips about 1/2 cup at a time every 30 minutes.
Seriously delicious recipe. I can only imagine how good this chicken tasted… and all the crispy skin. YUM.
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