Caribbean Spiced Beer Can Chicken
If you love Jamaican jerk, you'll love this beer can chicken recipe. Not only is this an easy want to prepare a whole chicken, but the presentation is pretty awesome if you ask me. So mix it up at your next cookout and give this one a try.
Servings: 4 People
- 1 whole chicken, about 4 pounds
- 1 can of beer, 12 ounces
- For rub:
- 1/4 cup unsalted butter (softened not melted)
- juice of one lime
- 2 teaspoons kosher salt
- 2 teaspoons white sugar
- 2 teaspoons fresh thyme
- 1 teaspoon coarse black pepper
- 1 teaspoon onion powder
- 1 teaspoon granulated garlic
- 1/2 teaspoon cayenne (use less if preferred)
- 1/4 teaspoon allspice
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- Prepare gas or charcoal unit for indirect grilling.
- Combine rub ingredients, by mixing softened (room temperature) butter with lime juice until it is well incorporated. Add remaining ingredients. Omit salt if you have brined the chicken. Slather mixture all over bird taking great care to get it under the breast skin.
- Open can of beer and discard about 1/4 of it. Let stand for a few minutes then place onto the grill. Make sure that the can is stable. This is extremely important! Place chicken cavity first over beer can until it fits flush. Cook bird over medium heat for 1- 1 1/2 hours or until the thigh meat reaches 175 degrees F. Breast meet should be 165 degrees F.
- Once chicken has cooked through, carefully remove from the grill and tent with aluminum foil. Let meat rest for 10 minutes before carving.