Community Corner

Independence Day Tastes 1: Beer Can Chicken

Get your barbecue on this 4th of July with these recipes.

We know you've busted out the grilling goodies and are ready to fire up the pit for this long weekend. As you stock up on supplies at the grocery story, Wilmette-Kenilworth Patch has teamed up with Backyard BBQ Store to supply some recipes.

We enlisted Backyard's expertise to suggest three of their favorite dishes. The series kicks off with a Backyard-recommended meal from Weber’s Big Book of Grilling.

Ingredients Rub

1         teaspoon dry mustard
1         teaspoon granulated onion
1         teaspoon paprika
1         teaspoon kosher salt
1/2      teaspoon granulated garlic
1/2      teaspoon ground coriander
1/2      teaspoon ground cumin
1/2      teaspoon freshly ground black pepper
       
1         whole chicken, 4 to 5 pounds
2         teaspoons vegetable oil
       
1         can (16 ounces) beer (tall boy)

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Preparation   

1. In a small bowl combine the rub ingredients.

2. Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Lightly brush or spray all over with the vegetable oil and season, inside and out, with the rub.

3. Open the beer can and pour off half of the beer. Set the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity. Transfer the bird to the grill, keeping the can upright. Carefully balance the bird on its two legs and the can. Grill over indirect medium heat (350°F to 450°F) until the juices run clear and the internal temperature reaches 170?F in the breast and 180?F in the thickest part of the thigh, 1-1/4 to 1-1/2 hours. Keep the lid closed as often as possible during grilling.

4. Wearing barbecue mitts, carefully remove the chicken and the can from the grill, being careful not to spill the beer—it will be hot. Let the chicken rest for about 10 minutes before lifting it from the can. Discard the beer. Cut the chicken into serving pieces. Serve warm.

Makes 4 to 6 servings


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