After a long day of riding, the last thing you want to do is fool around with a chicken.
Hmmm. Let me rephrase that.
After a long day on the bike saddle, the last thing you want to do is spend hours laboring over some fancy feast on a hot stove. Really, the most intricate meal preparation youâ€™re up for is levering the tab open on your can of beer.
That is why beer can chicken is the perfect post-ride meal. Firstly, it forces you to open a beer. Secondly, the preparation is easy â€“ just rub some spices onto the bird, stick a half can of beer up its pooper and plop it onto the BBQ for about an hour. VoÃ®la! Instant roast chicken that doesnâ€™t heat up your house or involve lots of prep.
Hereâ€™s our favorite recipe:
BEER CAN CHICKEN
- 1 whole chicken (about 4 lbs)
- 1 can beer
- 3 tbsp dry spice rub
For the rub:
- 1 tsp dry mustard
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp granulated garlic
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp freshly ground black pepper
- Drink half the beer. Then, using a can opener, cut off the top of the can.
- Combine the spices in a bowl and rub over the chicken, leaving 1/2 tbsp left over to pour into the beer can.
- Grabbing a chicken leg in each hand, place the bird cavity over the beer can. Straighten it out so it is solidly in place.
- Heat BBQ to med-high heat and place beer can chicken on grill.
- Open another beer and sip, occasionally watching to ensure the chicken doesnâ€™t burn to a crisp.
- Turn down heat when skin browns and cook another 45 minutes or until the breast meat reaches an internal temperature of 165ÂºF.