Need and excuse to crack open a can of beer? You may only drink half, though- save the other half for the chicken.
What? Chicken’s deserve to have some fun too…
As summer slowly comes to an end, the barbeque may be running out of gas, the beer may be running low, and the desire to get all fired up on the grill may be fading. But send your barbeque season out with a “bang” with this delicious beer can chicken recipe!
So what makes a drunk chicken so delicious? The yeast from the beer evaporates and slowly cooks into the chicken, making it extremely moist and juicy. If you like eating the skin, well this may just be the crispiest skin you’ve ever tasted.
So chose your favorite beer, and get drinking! 😉
Drunk (Beer Can) Chicken with Roasted Veggies
- 1 can of your favorite beer (if you do not have cans of beer, you may use any empty can and fill it halfway with beer, as I did!)
- 1 large roasting chicken, cleaned
- salt and pepper
- favorite chicken seasonings (I used Montreal chicken spice rub)
- assorted vegetables (zucchini, peppers, eggplant, fennel….)
- cooking spray
Heat your barbecue to medium heat (around 400 degrees). Rub salt and pepper and choice of seasonings over your chicken, making sure to completely cover it. Grab the chicken by the legs, and plunk it down over the beer can. If you do not have a beer can chicken roaster, simply position the beer can on top of any barbecue safe dish (a metal vegetable broiler works well!). Place the chicken on the barbecue, close the lid, and begin cooking. The chicken will take about 1 hour to cook thoroughly.
For the veggies, simply spray lightly with cooking spray, season with salt and pepper, and place in an aluminum foil pouch, completely sealed. The veggies can be cooked at the same temperature as the chicken, and only take about 20 minutes. Cooking your veggies this way will give them a great caramelized taste. Happy grilling!