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Mangia Mondays:: Beer Can Chicken

Hey there! How was your weekend? I hope you had a chance to enjoy the summer sunshine! The summer is flying by – here we are at Mangia Mondays again and I feel like I was just writing about 4th of July cupcakes!

If you’re new to Mangia Mondays, it’s a blog hop I co-host with my friend, the fantastic chef Kristin of Delightfully Dowling. Have you ever checked out her blog?? I highly recommend it for all you foodies…..it’s so much fun!

Do you love to grill? Despite the cold and snowy winters in Massachusetts, we grill year round {we shovel a path to the grill in the winter!}, and come summer we cook outside almost every day. We have both a gas and charcoal grille side by side on our deck. Mark has been perfecting his Beer Can Chicken skills and makes the most delicious and juicy bird this way.

We doubled this recipe to feed our family of 5 and have leftovers for chicken sandwiches the next day.

Mark’s Beer Can Chicken
Ingredients:
Chicken:

  • 1 (approximately 4-pound) whole chicken
  • 2 tablespoons olive oil
  • 3 tablespoons dry rub (recipe to follow)
  • 1 can beer (we use a plain old Budweiser)
  • Barbecue sauce for serving (for store-bought we like Sweet Baby Ray’s Honey Barbecue Sauce)
Dry Rub: 
{Store the excess rub in an airtight containter}
1 tablespoon Kosher salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon ground thyme
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon black pepper

Directions

Remove neck and giblets from chicken and discard; rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil. Using your fingers, coat inside and outside the chicken with the dry rub. 
Open beer can and pour out (or drink!) half the contents. Place the bird cavity over the half-filled beer can. Transfer the chicken to the center of your grill.

{I know!!! They look so funny. The kids get the biggest kick out of this!}
Cook the chicken over medium-high, indirect heat with the grill cover on, for 1 – 1.5  hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear. Remove from grill, tent with foil and let rest for 10 minutes before carving. Serve with barbecue sauce on the side.

If you haven’t made a beer-can chicken before – I highly recommend it for the fun factor and for the juicy and flavorful meat it produces!

Do you want to play along in the Mangia Mondays blog hop?
We’d love to have you join!

Add a link to your recipe or food post {not your blog homepage} & visit some others who have linked up before you!
• Link back by putting the Mangia Mondays button in your post or anywhere on your blog to let others know you’ve joined the party.
• Help spread the word about Mangia Mondays with others by sharing this post!
**You can add the Mangia Mondays blog hop to your own blog if you would like, simply clicking the link at the bottom that says “What is a blog hop? Get the code here…” and pasting the html into the bottom of your own post.

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Comments

  3. CalypsoInTheCountry says

    Your recipe sounds delicious! I am looking forward to checking out more from your link party! Thanks for stopping by with your sweet comments. We do have a great time with family at the beach. I think my kids are really enjoying spending time with relatives too!
    Enjoy your day!
    -Shelley

    Reply