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Free-Range BBQ Roast Chicken

If you've never experienced a Beer Can (or stand) BBQ'd whole free-range chicken, let me share how to make the most suculent, juicy-breasted, but crispy-skinned, delicious chicken ever... I LOVE this method! ... I'll never go back to roasting a chicken in a roaster! (in the winter I just use my oven on convection but still stand the chicken up)

- Start with a totally thawed 5-6 lb chicken. pat the skin dry (pre-heat BBQ on high)

-Mix a little Olive Oil or Butter WITH salt and what ever your preferec spices are.

- put the rub all over the chicken...and under the breast skin if you like... lemon slices are also great to tuck in

- use a pop or beer can half filled, or a special "can stand" that has a base and add your own liquids (I think anything works)

- Place the chicken's but on the can or stand so that you form a "tripod" with the legs

- Now just set it all on the grates but turn off the burners directly below it or rake the coals off to the side so that it's an INDIRECT HEAT that cooks it.

- Close the lid and BBQ for approximatly an 1.5 hours. When the juices run clear and the legs wiggle easily, it's done! Let it rest for 10 minutes before you carve it up... ENJOY!!

If you have any favorite spice rubs that you'd like to share for this recipe, send them along and I'll post a list of them right here!

2 Comments »

judy said,

1/27/2012 @ 2:34 pm

Probably the dumbest question ever, but I'm wondering if it would be alright to use an oven safe jar to put the liquid in. I've never been comfortable with aluminum or pop can material touching my food.

Have you an ideas?

Barb said,

2/18/2012 @ 5:18 pm

You could use oven safe glass, though I have had this sort of glass shatter when hot, it was bumped against a cold tile surface. I think it was the sudden temperature change. I actually use an upright chicken roaster - nonstick and I marinate/flavour rub my chicken the day before in fridge. I cook it in either the oven or BBQ. I cover it with aluminum foil for the first hour of cooking, remove for the last 30 - 40 mins to crisp the sink, this means you don't need to use liquid in the can to moisten chicken. If you don't like using foil you can use parchment paper instead, make a cone - seal the edges by crimping together and place over chicken to keep moisture in, remove and crisp skin for last 30-40 mins of cooking.