Sage & Garlic Rubbed Beer Can Chicken

• porções: 6 servings
• tempo ativo: 20 minutes
• tempo total: 1 hour 50 minutes

Ingredientes

1 12oz Can of Beer

4 ½ lb Whole Chicken

4 Tbsp Butter (room temperature)

4 cloves Garlic (minced)

3 Tbsp Sage (finely chopped)

1 Tbsp Salt

3/4 Tbsp Coarse Ground Pepper

1 Tbsp Olive Oil

Instruções

Mix together the butter, sage, garlic, salt, and pepper until well combined

Add the olive oil to the mixture and mix until a loose paste forms, then place in the fridge for 10 minutes to solidify

Set the grill up for indirect cooking at about 275° to 300°F, placing a pan under the indirect side to catch the drippings

Open your can of beer and remove about 1/3 (take a large sip out of the can!)Pro Tip: take any herb stems or leftover garlic bits and add them to the can of beer to add some extra flavor

Ensure your chicken doesn't have the gizzard, livers, neck, etc. inside the cavity and then place it on the can of beer with the legs forward so it stands up

Pat the chicken dry with paper towel, this will help the butter mixture stick

Rub the chicken with your butter, herb, and garlic mixturePro Tip: before you put the chicken on the can, if you loosen the skin across the breasts slightly, you can put some of the butter and herb mixture between the skin and meat

Sprinkle the chicken with a tiny bit of coarse salt

Place your chicken on the grill over the pan (the side that the burner isn't on) with the breast facing away from the heat and cook for 45 minutes

After 45 minutes, rotate the chicken 180 degrees and continue cooking until you reach an internal temperature of 165°F. Depending on the size of the bird and consistency of the grill temperature, this should take another 45 to 60 minutes

Remove the chicken and tent with foil, letting rest for 15 minutes before carving