Beer Can Chicken With Rosemary And Thyme Recipe

Name: Beer Can Chicken With Rosemary And Thyme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Rub; 1 teaspoon kosher salt; 1 teaspoon paprika; 1 teaspoon finely chopped fresh rosemary; 1/2 teaspoon lemon zest; 1/2 teaspoon freshly ground black pepper; 1 whole chicken, about 4 pounds; 2 teaspoons extra virgin olive oil; 1/2 can beer, at room temperature (drink the first half before allowing the beer to come to room temp, if you wish); 2 sprigs fresh rosemary; 1 clove garlic, crushed; Juice of 1 lemon; 1 teaspoon dried thyme; 1/2 teaspoon crushed red pepper flakes

Servings: persons

Rub
1 teaspoon kosher salt
1 teaspoon paprika
1 teaspoon finely chopped fresh rosemary
1/2 teaspoon lemon zest
1/2 teaspoon freshly ground black pepper
1 whole chicken, about 4 pounds
2 teaspoons extra virgin olive oil
1/2 can beer, at room temperature (drink the first half before allowing the beer to come to room temp, if you wish)
2 sprigs fresh rosemary
1 clove garlic, crushed
Juice of 1 lemon
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes

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1. To make the rub: In a small bowl combine the rub ingredients.
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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 spray or brush all over with the vegetable oil and season, inside and out, with the rub. Tuck the tips of the wings behind the chicken's back.
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3. Put the rosemary, garlic, lemon juice, thyme, and red pepper flakes into the beer can. Using a can opener, make 2 more holes in the top of the can. Set the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity.
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4. 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 until the juices run clear and the internal temperature reaches 170u00b0F in the breast and 180u00b0F in the thickest part of the thigh, 1-1/4 to 1-1/2 hours. 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.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Rub, 1 teaspoon kosher salt, 1 teaspoon paprika, 1 teaspoon finely chopped fresh rosemary, and more.

Yes, Beer Can Chicken With Rosemary And Thyme falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beer Can Chicken With Rosemary And Thyme

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