Remember when handling chicken always wash your hands with soap and water. All surfaces should be cleaned thoroughly to ensure safe handling.

Beer Can Chicken Cooking Directions:

Preheat grill to 325 degrees. For the class, we cook on a Kamado Joe (without a heat deflector) and we put an aluminum pan to catch the drippings. For other style barbeques use indirect heat.Remove giblet package from chicken and discard or save for another use.
Wash the chicken inside and out and then pat dry with paper towel.

Rub liberally with olive oil inside and out and then rub your favorite Cindy Lynn rub (We used Veggie Delight and Big Kahuna) liberally over chicken inside and out. Open the can and remove a little less than half of the contents. You can add more rub to the contents if you wish.

Insert the can (or you may use the Kamado Joe Chicken Stand like we did in class) into the chicken’s “kazoo” as far as it will go so that the chicken is sitting upright. Next place it on the grill and kick out the two legs to make the bird stationary (like a tripod).

Close the grill and cook the chicken for approximately 1 hour without peeking! The chicken is done when the juices run clear, or an internal temperature of 160 degrees. The bigger the bird the more time you will need. The bird should look nice and golden brown!

Remove the chicken from the grill, let it rest at least 10 minutes before carving.

Important: When working with chicken it is essential that proper handling is used to ensure safety. A clean working environment is essential in the prevention of contamination when working with chicken. Be sure to wash hands thoroughly before and after handling raw chicken. The work area, cutting boards, and utensils must be thoroughly cleaned with hot soapy water after being exposed and should not be used for other foods until properly cleaned. This will prevent cross contamination of bacteria from the chicken to other foods.