A wonderful recipe to celebrate National Poultry day with your friends and family. Beer goes hand in hand with BBQ, so this recipe is one of our obvious favorites. The moisture from the evaporating beer really adds a juicy addition to the meat.
Crispy Herb Beer Can Chicken
2-2 hours 5 minutes
GMG Apple Pellets
1 Whole Chicken
2 tbsp Olive Oil
1 tbsp Salt
1 tbsp Black Pepper
1 tbsp Rosemary, chopped
2 tsp Thyme, chopped
2 tsp Dill, chopped
4 Garlic Cloves, minced
1 can Beer
Thaw out your chicken until it comes to room temperature.
Preheat grill to 350.
Rub the entire bird with olive oil so the herbs have something to stick to.
Finely chop the herbs and mix them with the salt, garlic pieces, and pepper.
Spread a couple layers of the mixture all over the entire bird until it is evenly covered.
Open your beer can, drink or pour a little bit out, and place it in your beer can chicken rack.
Place the bird face up on top of the can and put it on in your smoker.
Smoke your beer can chicken for approximately 2-2.5 hours at 350 degrees until the internal temperature of the meat reaches 165 at the breast.
Rest for at least 20 minutes before cutting and serving.