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 you’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 – 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. Voîla! Instant roast chicken that doesn’t heat up your house or involve lots of prep.
Here’s our favorite recipe:
BEER CAN CHICKEN
Ingredients:
- 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
Directions:
- 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 doesn’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 165ºF.
