Grilling and Beer – a match made for Wisconsin! In this classic grilling recipe, we recommend using Pabst Blue Ribbon and a good Amish-raised chicken. It’ll taste great, and while it’s cooking, a slow smile will start to spread across your face at the irony of that juxtaposition.
Also – follow the nuances. This recipe has been refined and perfected!
- 1 tsp Kosher Salt
- 1 tsp Paprika
- 1 tsp Finely Chopped Fresh Rosemary
- 1 tsp Dried Thyme
- ½ tsp Lemon Zest
- ½ tsp Freshly Ground Black Pepper
- 1 (4lb) Whole Chicken
- 2 tsp Extra Virgin Olive Oil
- 1 can (12 oz.) Pabst Blue Ribbon – room temperature
- 2 sprigs Fresh Rosemary
- 1 clove Garlic, Crushed
- Juice of 1 Lemon
- 1 tsp Dried Thyme
- ½ tsp Crushed Red Pepper Flakes
- Pre-heat your grill to a medium heat. Plan to use indirect heat to cook the birds.
- In a small bowl, mix together the rub ingredients and set aside.
- To prep the chicken, remove the neck and giblets, pat dry with a paper towel, and then rub all over with olive oil.
- Next, apply the rub all over the chicken. Tuck the wings behind the back.
- Open the beer and get it down to half a can. Your methods may vary. Put the rosemary sprigs, garlic, lemon juice, thyme and red pepper flakes in the can. These will flavor the steam and cook through the chicken from the inside out.
- Using a can opener, make 2 additional holes in the top of the can. Place the beer can on a solid surface, and plop the chicken so the can gets right up in the cavity. Ideally, the bird’s legs and the can will act as a grilling tripod.
- Transfer the chick-ala- can to the grill. Cook over a medium, indirect heat for 75 to 90 minutes. You want the breast to hit 170° and the thigh to hit 180°. At this point, the juices will be running clear.
- Carefully remove the chicken-ala-can from the grill. Be careful not to spill the can, as its contents will be very hot. Let sit for 10 minutes before removing from can and serving.