This page is sponsered by: Eunequa Gardens Herb House
The place to find fresh herbs for those special recipes.
 Culinary Sage  Onion Chives |
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| Today’s recipe is : Beer Can Chicken with Rosemary and Thyme Prep time: 15 min Grilling time: 1 1/4 to 1 1/2 hrs RUB: 1 tsp kosher salt 1 tsp paprika 1 tsp finely chopped fresh rosemary 1 tsp dried thyme 1/2 tsp lemon zest 1/2 tsp freshly ground black pepper  Mix all the rub ingredients in a small bowl.1 whole chicken, about 4 pounds 2 tsps extra virgin olive oil 1 can (12 oz.) beer, at room temperature, wash the can and rinse it before use. 2 sprigs of fresh rosemary 1 clove of garlic, crushed Juice of 1 lemon 1 tsp of dried thyme 1/2 tsp crushed red pepper flakes Once you have your rub mixed and to the side, remove and discard the neck and giblets and any excess fat from the chicken. Lightly rub the chicken all over with the oil, then season the chicken inside and out with the rub and tuck the tips of the wings behind the chicken’s back. Wash the beer can with soap and water and rinse it well, open the can and pour out (or drink) about half the beer. Using a can opener, make 2 more holes in the top of the can. Put the rosemary, garlic, lemon juice, thyme, and red pepper flakes into the beer can (so they will flavor the steam). Place the beer can on a solid surface. Plunk the chicken cavity over the beer can. Transfer the bird-on-a-can to the grill, balancing the bird on its two legs and the can, like a tripod. Grill over Indirect Medium heat intil the juices run clear and the internal temperature registers 170 degrees F in the breast and 180 degrees F in the thickest part of the thigh, about 1 1/4 to 1 1/2 hrs. Carefully remove the chicken and can from the grill (do not spill the contents of the beer can, as it will be VERY hot). Let the chicken rest for about 10 minutes before lifting from the beer can and cutting into serving pieces. Serve warm. Makes 4 servings. This is a great recipe….the flavor runs throughout the chicken. Friends and family have requested it.
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