Recipes: Irish Beer Can Chicken

• Prep Time:12 Hours
• Cook Time:60 Minutes

 

Tagged:
beer can chicken, food channel, in the kitch, johanna m cook, momma cuisine, weber grill,

Never made a beer can chicken before? No problem! Cooking personality and beer can rookie Johanna M. Cook, visited Weber Grill Restaurant to learn how to make a Beer Can Chicken recipe with a bit of an Irish twist. She left with all the tricks and tips, and this world class recipe!

 

Follow along with Johanna at Weber Grill in the full video demonstration of this video here.

 

Recipe provided by Weber Grill Restaurants

 

Foodie Byte

Ingredients

Brine:
1 whole chicken (about 4 1/2 lbs)
1 lemon
3 sprigs rosemary
3 quarts water
1/2 cup granulated sugar
1 cup kosher salt
1 tablespoon black peppercorns
2 cans (30-fl. oz.) stout beer (Guinness, Goose Island, etc.)
Roasting:
4-fl. oz. stout beer, for the poultry roaster – (or the can of beer, half full, with which to stand the chicken up)
4 tablespoons olive oil
Salt and pepper to taste

Preparation

Rinse and pat dry the chicken, set aside.
Zest or peel the lemon into a large pot.
Add the water, sugar, salt, peppercorns and rosemary from the “Brine” list and bring to a simmer.
Once the sugar has dissolved, remove it from the heat and chill down in your sink in a bath of ice and water.
Once the brine has chilled, add the 2 cans of stout beer and stir together.
Submerge the chicken in the brine and let sit overnight in the refrigerator (about 12 hours).
Place a plate or weight on top of the chicken to keep it submerged.
After 12 hours, remove the chicken from the brine, discard the brine and rinse and pat dry the chicken with disposable towels.
Set aside on a plate. (This step can be done a few days in advance; store the brined chicken (remove from the brine) in a covered container in the refrigerator after brining overnight).
Set up the grill for indirect, medium heat cooking (about 350-400F).
If using a gas grill, turn the outside burners on medium and leave the center ones off. If using a charcoal grill, set up a “ring of fire” with the lit charcoal all around the outside of the grill, and a foil pan in the center.
Fill the small cup in the center of the poultry roaster with the 4 oz of stout beer, set aside.
Rub the chicken with 2 Tbsp of the olive oil all over, then season with salt and pepper.
Insert the spike from the poultry holder into the cavity of the chicken, then place onto the poultry roaster on top of the cup filled with beer.
If using a can of beer, simply remove 1/2 of the beer from the can (cut the top off and remove the “widget” from inside the can) and perch the chicken onto it, standing it upright.
Use the 2 chicken legs and the beer to make a kind of “tripod."
Place the chicken on the gas or charcoal grill, over indirect heat, and close the lid.
Roast for 50-60 minutes, until a thermometer inserted in two places, in the thickest part of the breast reads 160F.
Let the chicken rest, loosely covered, for 10 minutes before cutting.

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