Beer Can Chicken

Beer Can Chicken 

Beer Can Chicken…

Bacon & Beer?????  I’m in.

Beer Can Chicken
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  1. One 2- to 3- pound chicken, organic and free-range if you can
  2. 1 teaspoon dried oregano
  3. 1 teaspoon garlic powder
  4. 1 tablespoon onion powder
  5. 1 teaspoon paprika
  6. 1 teaspoon ground ginger
  7. 1 teaspoon ground sage
  8. 1 teaspoon fine sea salt
  9. 1 tablespoon freshly ground black pepper
  10. One 12-ounce can beer
  11. 2 garlic cloves, smashed
  12. 1/2 pound bacon (7 to 9 slices)
  1. 1
  2. Preheat the oven to 450°F. Rinse the chicken with cold water and pat dry with paper towels.
  3. 2
  4. Combine the oregano, garlic and onion powders, paprika, ginger, sage, salt, and pepper in a small bowl. Rub half of the spice mix inside the cavity of the chicken. Gently separate the skin from the chicken breast and rub the rest of the mixture onto the meat, under the skin.
  5. 3
  6. Open the beer and pour out about 1/2 cup. Drop the garlic into the can. Place the chicken cavity over the beer can and set the chicken, can side down, in large oven-safe skillet. Place 2 or 3 bacon slices in the top neck cavity of the chicken and drape the remaining 5 or 6 bacon slices around the outside of the chicken.
  7. 4
  8. Roast the chicken for 10 minutes. Lower the temperature to 325°F and roast for 1 hour or until the internal temperature in the thickest part of the thigh registers 165°F on an instant-read thermometer.
  9. 5
  10. Let rest for 5 to 10 minutes. Remove bacon and serve the chicken whole, shredded, or cut into portions.
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beer can chicken