“Beer Can” Chicken
Use a clean cotton mop to daub the chicken with the mopping sauce as it roasts on the grill.
Makes 8 servings
2 fryer chickens, about 4 lb each
4 tsp salt
2 tsp ground black pepper
Two 12-ounce cans lager- or pilsner-style beer
10 tbsp lemon juice
¼ cup Barbecue Sauce
1. Preheat a gas grill to medium-high; leave one burner off. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed on one side of the grill. Clean the cooking grate.
2. Blot the chickens dry and season with 2 tsp of the salt and 1 tsp of the pepper.
3. To make the mopping sauce: Pour half the beer from each can into a bowl. Add the lemon juice, Barbecue Sauce, the remaining 2 tsp salt, and the remaining 1 tsp pepper. Leave each beer can half full of beer and set aside.
4. If you are using vertical roasters, add the reserved beer to the reservoirs in the roasters, assemble the roasters, and set the chickens on the roasters. If cooking the chickens on the beer cans, set the cans on the grill over direct heat and carefully lower the chickens onto them. Position the legs so that they balance the chickens. Grill over direct heat, covered, until golden, mopping the chickens every 10 minutes with the mopping sauce, about 20 minutes.
5. Move the chickens to indirect heat, cover, and continue to cook until brown, mopping every 10 minutes, for another 20 minutes.
6. Move the chickens to indirect medium heat and continue to cook them until they are a rich brown and cooked through (165°F), another 20 minutes.
7. Remove the chickens from the beer cans or roasters, transfer to a platter, and let rest for 15 minutes.
8. Cut into quarters with a kitchen fork and boning knife. Serve on a heated platter or plates.
This and other great summertime recipes can be found in The Culinary Institute of America Grilling (2006, Lebhar-Friedman), The CIA’s ultimate grilling cookbook is available for purchase at bookstores nationwide or at