Ingredients for Chicken:
- 4 lb chicken
- Dry Rub- we used a creole rub that had cayenne, cumin, salt/pepper, paprika, garlic, etc. Any dry rub you like will do just fine.
- Melted butter - optional
- 1 can Beer- any will do
- 1 lemon
- 2 cloves garlic
Ingredients for Brine:
- 2 quarts water
- 2 cups kosher salt
- 1 cup sugar
- 1/2 cup soy sauce
- Generous splash of Tabasco
- Crushed Bay leaves
**Note, that we grilled our chicken on a charcoal grill using an indirect method which will be explained below. If you plan to do the same you will need wood chips and charcoal. The wood chips add great smokiness! You can alternately just do this in the oven, gas grill, or roaster.
Directions
1. Combine your brine ingredients in a large bowl or bucket, and brine your chicken in overnight (at least 8 hrs; no more than 12 hours)
2. Remove chicken from brine when ready and wash the chicken under cold water.
3. Pat dry inside and out w/ plenty of paper towels.
4. Squeeze one lemon inside chicken cavity.
5. Brush melted butter all over outside of chicken (optional).
6. Rub the outside of your chicken and cavity generously with your favorite dry rub.
7. Open your beer can. Discard or better yet drink ½ can of beer.
8. Add cloves of garlic and some additional dry rub inside the beer can.
9. Prop chicken up and place over the beer can using legs as a tripod. Fold wings behind the chicken’s back. Note that if you have a larger than 5 lb chicken, I advise a bigger beer can.
Directions for Grilling:
1. We use a weber performer kettle charcoal grill www.weber.com/bbq/pub/grill/2007/charcoal/performer.aspx
2. Soak a couple handfuls of wood chips in water and beer for about an hour and drain.
Pile charcoal in middle of rack and light.
3. After about 20 minutes, move charcoal into 2 equal piles on opposite sides of the grill.
4. Place an aluminum pan filled ½ way with water/beer in the middle between the 2 piles.
Put cover on grill. Keep all vents open (top and bottom).
5. Once grill reaches about 400 degrees open the lid and place a handful of the drained wood chips on top of both piles of charcoal.
6. Stand beer can and chicken in middle of the bbq rack directly above the pan
Close lid and monitor internal temperature. The temperature should be kept between 325-350 degrees. ALWAYS keep upper lid vents open. To adjust temperature down, close the vents on the bottom of the grill. Open to increase temperature.
7. After about 45 minutes, open lid and add a handful of charcoal to each pile and some more wood chips.
8. Cook an additional 45 minutes and check temperature of chicken. Place meat thermometer in breast. Chicken is ready when temperature is about 180 degrees.
9. When ready, take chicken off grill and place on platter. Let stand for 15-30 minutes.
Carve up chicken and serve with your favorite sauce and sides!
