I find it utterly silly the first time I saw a grilled chicken sitting on a beer can. It was like a comic character sunbathing under the sun, waiting for someone to hand him over his pair of glasses and jug of beer. 😀 But when I had my share of this silly chicken, I was so thrilled to make it at home that I even made it the following day. The beer can works like pure magic to the chicken meat.
This method of cooking was said to have originated in the U.S. in the sate of Louisiana. The beer can in this dish is inserted into the cavity of the chicken, to hold the chicken vertically as it cooks and to tenderize the meat. It is said that during the process, the beer in the opened can steams right through the chicken, making its meat so tender and flavorful. But like most popular dish, there will always be a debate ; whether the beer actually adds flavor to the chicken as they claim it to be. But as for me, I’d say, this Beer Can Chicken definitely hits a home run!
Some would also claim that the malt and yeast found in beer helps give a crispy skin finish to the chicken unlike any other regular whole grilled chicken. Well, it certainly does. Look at the skin -SOOO Crispy – right out of the grill you think it’s fried.
That chicken skin right there isn’t just crispy-licious, but it’s also flavor-packed with my homemade and simple dry rub. You probably might have all the ingredients in your cupboard. Or better yet just use my homemade creole seasoning here c You can pair this Beer Can Chicken (aka Drunken Chicken) with your favorite salad or some salsa on the side. This would make a wonderful main dish on Father’s day or during any bbq party. Trust me, this taste waaaaaay too good than it looks! 😉 Enjoy! Tips and Notes:
