One of the things I like best about Beer Can chicken is how versatile it is. You can change up the brine, the rub, and the beverage and have literally endless possibilities. I like to use the chicken in any recipe that you would use cooked chicken or rotisserie chicken to amp up the flavor.
Start with a roasting or frying whole chicken. Remove the giblets, rinse the bird with cold water and pat dry with paper towel.
Here’s the brine I used:
- 1/2 can of beer (I used Bud Light – Save the other half of the beer in the can, we’ll be using it for the chicken)
- 3/4 cup kosher or sea salt
- 1 quart hot water
- 2 quarts cold water
- 2 bay leaves
- 1 onion quartered
- 4 cloves
- 2 strips lemon zest
- 3 cloves garlic – peeled and slightly flattened with side of a cleaver
- 3 slices fresh ginger – peeled, sliced 1/4″ thick and slightly flattened with side of a cleaver
- 8 peppercorns
Heat 1/2 of the beer and one quart hot water in a large enough pot to accommodate the whole chicken. Add the salt and stir until dissolved. Remove from heat, and whisk in the cold water, then add the remaining ingredients. Let cool to room temperature, then add the chicken. Put in the fridge for at least 12 hours. I did mine overnight.
Cover the chicken with your favorite rub, I got a “beer can chicken” rub for Christmas, so I used that – but any poultry rub will do. Place the chicken upright on the beer can. Use the legs to make a sort of tri-pod which will help the chicken be more stable. I like to use a bradley rack to make the transporting a little easier.
You can make beer can chicken in the oven, on the grill (using indirect heat) or in the smoker. I set my smoker to 235° and cooked the chicken using mesquite wood. It took about 5 hours to get up to safe chicken temp of 165°.
Always remember to let the meat sit for 15-30 minutes at room temp to let the juices redistribute throughout the meat. Then shred the meat using two forks and use in any cooked chicken recipe you like. Or just eat it plain, this brine was that good!
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