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Easy Beer Can Chicken Weber BBQ Recipe

A Beer Can and a Barbecue make a surprisingly delicious dish! Everyone is going mad for this Beer Can Chicken and you will too.

Wendy from Wendy’s Kitchen Table knows how to make a great meal alright,  but here is one that takes her culinary skills outdoors! This Beer Can Chicken is the perfect recipe for barbecue season.

Infused with juice and flavor from the beer, this chicken also gets a healthy dose of delicious from the many seasonings that she uses. This is a total winner chicken dinner!

via Wendy’s Kitchen Table

Beer Can Chicken Ingredients

  • Beer Can Chicken Rack (Bunnings $9.95)
  • Whole chicken 2kg, washed, patted dry
  • 1 opened, half-full can of beer
  • 1 tablespoon olive oil
  • 1 tablespoon sea salt
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon cracked black pepper

via Wendy’s Kitchen Table

Beer Can Chicken Instructions

Pre-heat hooded BBQ or oven to 180˚C.

Rinse chicken inside and out and pat dry. Rub chicken with oil. Rub sea salt, black pepper, and thyme evenly over the chicken surface.

Make sure the beer can is open, and only half-filled with beer (drink the other half!) If you want, you can put a sprig of thyme (or another herb like rosemary or sage) in the beer can. Place the can on the rack then insert chicken so that the chicken is sitting upright (legs pointing down), with the can in its cavity. If you don’t have a rack just use the chicken legs and beer can as a tripod to support the chicken on the grill and keep it stable.

Close the hood. Do not even check the chicken for at least an hour. After an hour, check the chicken.Keep checking the chicken every 15 minutes or so, until a meat thermometer inserted into the thickest part of the thigh reads 160°F – 165°F.

The total cooking time will vary depending on the size of your chicken, and the internal temperature of the grill. A 2kg chicken will usually take around 1 ½-2 hours. If you don’t have a meat thermometer, a way to tell if the chicken is done is to poke it deeply with a knife (the thigh is a good place to do this), if the juices run clear, not pink, the chicken is done.

Carefully transfer the chicken to a tray or pan. Carefully remove the beer can as it can be quite hot. Let the chicken rest for 10 minutes. Carve.

Want more Wendy? Check out all her recipes here

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