In the past I have shared with you Beer Can Chicken I. Now I have moved on to Beer Can Chicken II. I love Beer Can Chicken and plan on adding and sharing with you my long list of beer can chicken recipes. I grill my chicken but I have also made it in the oven (my way to be able to eat this during the winter). Either way it comes out delicious and moist. This is another recipe that my sister will call me and ask me to make for her. This one in particular is one of her favs. I hope you enjoy it as much as she does. I also hope all of you have a great Labor Day weekend and spend some of that time grilling. Enjoy!
1 whole chicken
Olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated cheese
2 garlic cloves minced
1 beer can (1/4 of the beer removed, I drink it)
Rinse your chicken with water and pat dry. Make sure you remove the inside packaging. Drizzle the chicken with olive oil. In a small bowl mix the oregano, salt, pepper, and garlic. Rub the mixture over the whole chicken and under the skin. Salt and pepper the inside cavity of the chicken. Cover chicken with grated cheese.
Take the chicken, leg side down and place it on the beer can. The beer can will keep the chicken standing upright.
Preheat the grill but do not turn on all the burners. If you have a two or three burner grill keep one off, if you have four keep two off. Place the chicken on the beer can onto the grill, over the burner(s) that are not on. You will be cooking this bird over indirect heat. Cook the chicken for 30 minutes. Turn the chicken 180 degrees. Cook the chicken for another 30-45 minutes or until fully cooked. Let rest for 10 minutes. If you want to roast it in the oven, cook at 425 degrees for about an hour.
Carve the chicken, serve, and enjoy!
