We finally have the weather to grill. If you want moist and juicy grilled chicken try this. Take a can of beer or a can of lemon or lime soda pop and roast or barbecue your chicken resting on top. You will have the moistest chicken you have ever had. Try it on the grill or you can bake it in the oven.
Chicken on the Can
1 (3 1/2 to 4 pounds) whole chicken
1 (12-ounce) can beer or soda
1 cup olive oil
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoons paprika
1 tablespoon salt
Pinch cayenne pepper (optional)
1 tsp. pepper
You may also add fresh or dried herbs of your choice, but I’m happy with the simple rub above.
Fruit juice, soda (not diet) or wine can be used in place of beer, but beer is the tastiest option (the beer vaporizes and soaks into the meat making it very moist and very tasty).
Preheat barbecue grill (spray grill with vegetable oil cooking spray). Take top off of the beer can with a can opener. Drink (or pour out) 1/4 of the beer from the can. This is important.
In a small saucepan over low heat, heat olive oil. Mix in garlic salt, paprika, cayenne pepper, herbs, salt, and pepper; set aside. You can substitute any favorite chicken rub.
Cut off all the fat from the body and neck openings as you want the cavity free. Rub the inside and outside of the chicken with oil/seasoning mixture. This seals the chicken and also ensures that the skin will be brown and crispy when done.
Slide the top of the beer can deep inside the chicken cavity (the bottom end). Lightly oil the exterior of the can with olive oil. Push until the can is almost fully inside the bird. The bottom of the can and the two legs bent slightly downward form a tripod which keeps the chicken upright on the grill. You may also bake it by doing the same but put it in a large baking dish. This will speed up your cooking time. Bake at 350 degrees for about a hour or until it’s internal temperature is 165 degrees and the skin is brown and crispy. It all depends on how large your bird is.
Cover barbecue with lid, open any vents, and cook over low to medium heat for approximately 2 to 3 hours (depending on your heat source) or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife). Check the chicken every 20 minutes or so and brush on more of the oil/seasoning mixture as needed. If the chicken is browning too fast, cover the chicken with aluminum foil.
When the chicken is done, remove from the grill and let the chicken cool for 15 minutes before cutting and serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). When removing the chicken from the grill, be especially careful as the aluminum can (and the liquid in it) will be very hot and you could burn yourself.
Make two to guarantee left overs. You can make many more meals the rest of the week with the moist chicken.
Have a great day, be happy and may God bless you and yours.