Beer Can Chicken with Pecking Order™
Roasted chicken is always a fan favorite. Being able to do roasted chicken on the grill or BBQ is a huge bonus for several reasons, it gets you outside, where you want to be anyway and there's something primal about cooking your food over the open flame, not to mention the fact that this method involves beer too... I'd hazard a guess that everyone has their own method for doing the beer can chicken as well as opinions on what to put in the resevoir (beer, soda, wine, etc.) and discussions of that methodology (much less changing that methodology) usually become a religious/political discussion that tends to become quite heated (particularly if there's any beer drinking involved). Our focus as a brand is to bring people together and emphasize hospitality, so please focus on the flavors and less on the technique here if you already have a method that works for you. For us, good food makes good times and good times make good memories. What better reward is there for a brand than to bring people together at the table to enjoy great flavors together. From our table to yours... #SpiceConfidently #EssenceOfFlavor #CasaMSpice
— Mike Hernandez
FOR THE CHICKEN
- Whole Chicken
- Casa M Spice Co™ Pecking Order™, Uncontrolled Pecking Order™, Free Range™, or Uncontrolled Free Range™
- Pink Himalayan Salt (to taste)
- Olive Oil
FOR THE "BEER CAN"
- Your choice of vessel to hold liquid -- We highly recommend the Grill Beast Beer Can Chicken Roaster Kit
- Something to fill your vessel (we use any cheap beer on hand, but you use whatever you want... at the end of the day, the liquid in the vessel is inconsequential)
Our focus as a brand is to bring people together and emphasize hospitality, so please focus on the flavors and less on the technique here if you already have a method that works for you.- Mike Hernandez
LET’S GET COOKING
Preheat your grill to indirect low heat around 350℉.
Rinse and dry your chicken.
Once the chicken has been dried, rub it with olive oil to get a light coating of oil on all the exterior surfaces. Just enough to help the rub cling to the surface and help crisp up the skin as it cooks.
Salt the chicken at about 1/4 teaspoon per pound of chicken.
Apply your selected Casa M Spice Co™ dry rub for chicken generously.
Fill your vessel with your chosen liquid and place the chicken cavity over the top of the vessel such that it sits up and on the vessel firmly.
Place the chicken (complete with the vessel) onto your grill (again with indirect heat) and shut the lid.
Cook for approximately 90 minutes until the internal temperature of the breasts reaches 160℉. Once internal temperature has been reached, pull from the grill and let rest for 10 minutes.
After resting for 10 minutes, remove the chicken from the cooking vessel, carve it (we usually do it into quarters), and serve.