In case you couldn’t tell, I’m now obsessed with my grill! Last time I made Beer Can Burgers so I figured the next logical step was to make Beer Can Chicken! If you’ve never heard of it before, the idea is to cook the chicken slowly over indirect heat on top of an aluminum can of beer. The beer steams the chicken from the inside as it cooks! Note that you can use any beer, this particular one someone left at my house so this seemed to be a good way to get rid of it. It would also work with a lower carb beer like Michelob ultra or Miller 64.

This recipe starts with a whole, thawed chicken. Remove any gizzards and plastic that it may come with. Make sure to check the front and the back. Then use kitchen shears to cut away any excess parts left over from the processing of the chicken. You should now have a nice opening the size of a beer can as shown on the right. Now for the fun part! Make sure the chicken is dry and then rub down with some oil. I used some bacon fat out of my reserve. Then I rubbed it down inside and out with a generic Rotisserie chicken seasoning. Pour out half, or a little more than half, of the beer and then set the chicken on it! Now, preheat the grill to medium high heat and setup for indirect cooking. I used the outer two burners to heat the grill and left the middle one off. Then you just set the chickens on the grill! After about an hour you’ve got a perfectly cooked, crispy chicken that’s been steamed from the inside! Make sure to check the temperature and verify its reached at least 165 degrees in the breast and 180 in the thigh. For the first meal my wife and I split a breast and I grabbed a leg and a wing along with a side of creamy cheesy spinach!



Beer Can Chicken Author: Caveman Keto Nutrition Information Serves: 4 Serving size: 4 Prep time: 10 mins Cook time: 1 hour 15 mins Total time: 1 hour 25 mins Print Ingredients 1 Whole Chicken

1 can Beer (Aluminum)

1 Tbsp Bacon Fat

Rotisserie Seasoning Instructions Preheat the grill to medium high heat, setup for indirect grilling (no heat under the bird) Make sure the chicken is completely thawed if frozen Remove and discard gizzards Cut away any loose skin or chicken parts from the breast cavity opening Dry inside and out Apply the bacon fat or oil to the exterior of the bird Rub in Rotisserie seasoning on inside and out Remove a little more than half of the beer from the can and set the bird on the can Grill for around 1 hour or until the breast meat reads 165 and the thighs read 180 Allow to sit for 5-10 minutes before slicing 3.2.2802