Beer Can Chicken With Rosemary Garlic Orange Butter Sauce
Beer Can Chicken is flavored with rosemary garlic orange butter sauce with garlic, slow cooked on the grill until tender, moist and falling-off-the-bone.
Kosher salt and freshly cracked black pepperto taste
4tablespoonsunsalted buttermelted
3clovesgarlicminced
1tablespoonsrosemaryminced plus one stalk for the beer
2orangesjuiced and zested (reserve one of the remaining orange halves to plug the hole of the neck of the bird)
12ouncecanned beer
Instructions
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of the coal grate. (If using a gas grill, light half the burners of a gas grill to high heat).Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with salt, pepper. Set aside.
Melt butter (either on the stove top over low heat or in the microwave, for 5-second intervals). Combine garlic, rosemary, orange zest, and orange juice to the butter. Mix well.
Using a brush, paint on the rosemary orange butter sauce generously all over the bird. Reserve what is left for basting while the bird is cooking. If the wings do not want to stay in place, you may want to tie them up so that they will not cook too fast.
Place the beer can on a solid surface place the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat. Cover and cook, basting every 20 to 30 minutes until the thigh juice runs clear when stabbed with a fork, approximately 1 hour 30 minutes.
Remove from grill and let rest for 10 minutes before carving.
Notes
If the sauce starts to solidify, warm over the heat of the grill while basting, but do not leave it because it could burn.
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