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Beer Can Chicken

Mr.Picky does love to cook.  I do have control issues with the kitchen, but I really do appreciate him helping fix meals.  It is not that he does things wrong, although different.  But I am a stay at home mother who loves to cook, and I almost feel as if I am not fulfilling my job description if I don’t make the meal.  It is the same way Mr.Picky’s ego would be hurt if I told him from now on I am going to jump in and fix all the cars.  I would probably have some wonky ways of doing this, and he would feel the need to help me correct my ways.  Mr.Picky never disappoints when he makes dinner, and I found if I can just make on dish for dinner it helps me.  Plus it is a way for us to spend some time together.

Mr.Picky is a meat and potato man.  He was wanting to roast a whole chicken and decided to BBQ it instead and looked up a recipe for beer can chicken.  He found the recipe on  It was the middle of winter but he stood out in the cold and cooked our dinner.  It turned out great, super moist and am looking forward to some sunshine so we can heat the BBQ up daily.

Beer Can Chicken

Beer Can Chicken:

  • A 3-4 lb. bird or any size to your liking
  • 1/3 cup brown sugar
  • 2 Tbs chili powder
  • 2 Tbs paprika
  • 2 tsp dry mustard
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 (12 oz.) can of beer (your choice)

Preheat an outdoor grill for medium-high heat, about 375 degrees F (190 degrees C). Mix the brown sugar, chili powder, paprika, dry mustard, salt, and ground black pepper in a small bowl. Place the half-full can of beer in the center of a plate.

Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the can of beer with the legs on the bottom; keep upright. Sprinkle 1 teaspoon of the seasoning mix into the top cavity of the chicken. The beer may foam up when the seasonings fall inside the can. Rub the remaining seasoning mix over the entire surface of the chicken.

Place the chicken, standing on the can, directly on the preheated grill. Close the lid and barbecue the chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the grill and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

*Mr.Picky would baste the chicken every 15 min. with its own juices and spices.  He also cooked it at a lower temperature for longer.


About feedingmrpicky

Nothing to do but take care of my family and cook.

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