Braden Family Cookbook

Chuck Braden

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GRILL ROASTED BEER CAN CHICKEN                              BASIC

Serves 4

 see picture below...................
1                    cup Kosher salt
2                    1 whole broiler/fryer chicken (about 3 pounds)
3                    3 TBSP spice rub
4                    1 12 oz. Can beer 

Dissolve salt in 2 quarts cold water.  Put chicken in container just large enough to cover chicken and cover with the salt water.  You may use other brining ingredients if you desire.  Put chicken in refrigerator for about 2 hours per pound of meat.  If you leave it longer, it will not get saltier so do not worry about doing this overnight. If you are in a rush, just brine for 1 hour.

Remove chicken from brine, rinse thoroughly with fresh water and dry the chicken inside and out with paper towels.  Put spice rub inside chicken, under the skin of the breasts, and all over the outside.

Open can of beer and drink a couple of ounces.  Punch two more holes in the top of the beer can with a can opener.  Insert  chicken onto the beer can.  Place beer can-chicken in a gas or charcoal bbq that has been heated to about 350 400 degrees.  Use indirect heat following instructions from grill manufacturer.  Try to maintain about  325 350 degrees temperature.  If the grill has only two burners and one has been turned off, you will need to rotate the bird 180 degrees about half way through the cooking. 

Cook for about 70 90 minutes or until internal temp. reaches 170 degrees on a probe set into the thickest part of the thigh. 

Using two sets of tongs, remove chicken and beer can from grill.  Let rest on beet can for at least 10 minutes.  Carefully remove chicken from beer can and throw away the beer. 

Carve or chop up chicken and serve.

Notice beer can inserted in larger end with neck end up.  Legs serve to help balance chicken on grill while cooking.