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    • recipesarrow_forward_ios
    • poultryarrow_forward_ios
    • beer can chicken
    printshare

    Difficulty: Beginner

    Poultry

    Beer Can Chicken

    schedule

    Prep Time: 5 min

    outdoor_grill

    Cook Time: 1 hrs, 30 min

    Difficulty: Beginner

    It's the Beer Can Chicken recipe you've been looking for. With Ben's Heffer Dust, Chef Greg's 4 Letter Rub and your favorite brew as foundation, you know the final product will be extra delicious.

    Instructions

    • Step 1: Preheat recteq to 350℉.
    • Step 2: Dry the outside of the chicken with a few paper towels. Rub the bird with the olive oil and season with the Chef Greg's 4 Letter Rub & Ben's Heffer Dust.
    • Step 3: Open the canned beer and properly dispose of a few sips, pouring the rest into the recteq Chicken Roaster center liquid container. Stand the chicken up by placing the cavity over the middle container of the stand..
    • Step 4: Add to the recteq and cook for about 90 minutes until 165℉ in the breast meat and over 180℉ degrees in the leg/thigh.
    • Step 5: Carefully remove the chicken from the recteq, making sure not to spill the remaining beer. Allow the chicken to rest for about 10 minutes before slicing.
    Ingredients

    Serving Sizes

    Loin

    • 1 (5 pound) Whole Chicken
    • 1 can(s) Favorite Beer
    • 2 tablespoon(s) Olive Oil
    • 1 tablespoon(s) Chef Greg's 4 Letter Rub
    • 2 tablespoon(s) Ben's Heffer Dust

    Tools Needed

    • Knife
    • Cutting Board
    • Mesh Cooking Mat (Optional)
    • recteq Chicken Roaster
    • Step 1: Preheat recteq to 350℉.
    • Step 2: Dry the outside of the chicken with a few paper towels. Rub the bird with the olive oil and season with the Chef Greg's 4 Letter Rub & Ben's Heffer Dust.
    • Step 3: Open the canned beer and properly dispose of a few sips, pouring the rest into the recteq Chicken Roaster center liquid container. Stand the chicken up by placing the cavity over the middle container of the stand..
    • Step 4: Add to the recteq and cook for about 90 minutes until 165℉ in the breast meat and over 180℉ degrees in the leg/thigh.
    • Step 5: Carefully remove the chicken from the recteq, making sure not to spill the remaining beer. Allow the chicken to rest for about 10 minutes before slicing.

    Chef Pairings

    Serve up this flavorful chicken with Mashed Potatoes & Gravy and Kung Pow Brussels Sprouts.