Big Bud’s Beer Can Chicken ~
~ adapted from Guy Fieri ~
Make a rub, combine– 1 teaspoon dried oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon ground ginger, 1 dried sage, 1 teaspoon sea salt, 1 tablespoon freshly ground black pepper. Rub half of the dry rub all over the chicken (2 to 3-pounds), and the other half in between the skin and the meat, front and back. The remainder of the rub, place in the cavity of the chicken.
Preheat the oven to 450 degrees.
With 1/2 pound smoked bacon, fasten ends into the neck cavity (1/3 in, 2/3s out). Pour out half of the 12-ounce can of beer. Crush 2 cloves of garlic and place into the can of the half left in the can. Set the chicken onto the can firmly. Steady it as you level it in the oven in a large saute pan.
After 10 minutes of cooking, turn oven temp down to 325 degrees F. Cook until internal temperature in the thickest part of the thigh reaches 165 degrees. (Approximate total cooking time 1 hour and 30 minutes.)
This is one of the best ways to eat chicken as far as flavor and moistness. The drippings make a wonderful gravy, too good to discard– You will want to make gravy, moving the saucepan from the oven to the stovetop– easy and worth the flavor; have over bread or potatoes.
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