Beer Can Chicken

This past weekend, we had beer can chicken as our main meat dish for our Easter dinner. I took pictures so that I could write about it, in case any of my readers didn't know how to make the most tender chicken you've ever had.

It's not complicated at all. It does help to have a stand (pictured to the right), but it's not necessary. The first one or two times we made it, we didn't have our stand yet.

Aside from that, you just need a whole chicken, a can of beer and some spice rub.

Beer Can Chicken

The can of beer. You can use any beer you want. Better beer doesn't make better tasting chicken, so use the cheap stuff (we used Miller Highlife this time).

You only need the can half full, so either dump out half or drink it. Poke a few holes in the top half of the can. Put some of the spice rub (whatever you're using) into the can.

The chicken. Take the whole chicken and get it onto the stand. Rub it down with olive oil and then the spice rub.

Bake it. Preheat oven to 350. Bake it for an hour and fifteen to an hour and forty-five (depending on how big and how cold...). 

Ready for the spice rub (or a puppet show)

Bake em'

All done!

Tender, juicy, delicious chicken!