Champion Beer Can Chicken on the Grill
Champion Beer Can Chicken on the Grill Recipe
TO PREP THE CHICKEN
Remove the chicken from the bag and make sure all the giblets and organs are removed from inside the chicken. Rinse the bird, inside and out, then pat dry. Pour out half a can of beer until you have half a can remaining. Into the can of beer, or a chicken throne, add the barbecue sauce. Set aside. Brush the chicken generously with olive oil and season with Pit Boss Chicken & Poultry Rub. Let the chicken sit for at least 15 minutes with the seasoning on top. Carefully slide the chicken onto the beer can or chicken throne so that the cavity fits snugly. Tuck the chicken wings behind the chicken’s back.
WOOD PELLET RECOMMENDATION
The savory, bacon like aromas from Hickory Hardwood Pellets make them the perfect fuel for this beer can chicken recipe.
Note: This recipe uses Pit Boss Chicken & Poultry Rub.
3 tablespoons Barbecue Sauce
1 Can of Beer (Any Brand)
2 tablespoons Olive Oil
4-6 tablespoons of Pit Boss Chicken & Poultry Seasoning
1 Whole Chicken
Pit Boss 20 lb. Hickory Hardwood Pellets
Preheat your Pit Boss Grill to 350°F.
Grill your chicken upright on the beer can or chicken throne for 1 hour to 1 hour and 15 minutes until the internal temperature reads 180°F at the thickest part of the chicken (the breasts, legs, and thighs) and the juices run clear.
Remove the chicken from the grill, allow to rest 15 minutes, then serve.
For more flavor, let the chicken sit in a wet brine overnight in the refrigerator.